Crockpot Chicken Marsala Recipe

4.60 from 25 votes

Perfect for an easy weeknight meal, this crockpot chicken Marsala recipe is loaded with flavor and super satisfying.

Prep Time10

5 30

Total Time5 40

Course: Dinner

Cuisine: Italian

Servings:

Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
Season the chicken breasts with dried thyme, salt, and pepper.
4 boneless, skinless chicken breasts, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp 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 tbsp olive oil
Reduce the 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 oz. cremini mushrooms, 1 shallot, 3 cloves garlic, 1 cup dry Marsala cooking wine
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 tbsp cornstarch, ¼ cup heavy cream
Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
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