Go Back
–+ servings
featured crockpot chicken marsala.

Crockpot Chicken Marsala Recipe

Course: Dinner
Cuisine: Italian
Prep Time: 10 minutes
5 hours 30 minutes
Total Time: 5 hours 40 minutes
Servings: 4
Calories: 520kcal
Author: Becky Hardin
Perfect for an easy weeknight meal, this crockpot chicken marsala recipe is loaded with flavor and super satisfying!
Step-by-step photos can be seen below the recipe card.
Print Recipe

Equipment

Ingredients

  • 4 boneless, skinless chicken breasts thawed if frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ tablespoons olive oil
  • 8 ounces cremini mushrooms sliced
  • 1 shallot sliced
  • 3 cloves garlic minced
  • 1 cup dry Marsala cooking wine
  • ⅓ cup water
  • 3 tablespoons cornstarch
  • ¼ cup heavy cream
  • 3 cups cooked white rice for serving
  • Fresh chopped parsley optional, for garnish

Instructions

  • Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
    overhead view of ingredients for crockpot chicken marsala.
  • Season the chicken breasts with dried thyme, salt, and pepper.
    4 boneless, skinless chicken breasts, 1 teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
  • Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker.
    1½ tablespoons olive oil
    4 seared chicken breasts in a crockpot.
  • Reduce heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the marsala wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker.
    8 ounces cremini mushrooms, 1 shallot, 3 cloves garlic, 1 cup dry Marsala cooking wine
    mushrooms and shallots over chicken breasts in a crockpot.
  • Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
  • When the cook time is complete, transfer the chicken breasts to a plate and set aside.
  • In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine.
    ⅓ cup water, 3 tablespoons cornstarch, ¼ cup heavy cream
    heavy cream added to crockpot chicken marsala.
  • Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
    a wooden spoon lifting a chicken breast out of crockpot chicken marsala.
  • Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley.
    3 cups cooked white rice, Fresh chopped parsley

Video

Notes

Storage: Store crockpot chicken marsala in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 520kcal | Carbohydrates: 52g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 729mg | Potassium: 819mg | Fiber: 1g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg