Creamy Crock Pot Chicken Marsala

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This Crock Pot Chicken Marsala recipe is a creamy, delicious, mushroom studded chicken dinner! You’ll be amazed by how easy it is to make a restaurant-quality meal right at home with this simple recipe. Put your slow cooker to work with this flavorful chicken marsala.

Cooked chicken cutlets topped with mushrooms in the crock pot


I always thought Chicken Marsala was a fancy Italian recipe you could only enjoy at restaurants. But guess what? It’s actually super simple to prepare at home, especially if you let your slow cooker do most of the work. When you use a crock pot, you don’t even have to pound the chicken breasts down to a 1/4 inch thickness as you would traditionally do. The method used in this recipe also means you don’t have to stand at the stove flipping chicken breasts – score!

I love making this Chicken Marsala recipe on busy weeknights, but it’s also perfect for a fancy date night or Sunday supper. When you really want to wow everyone at the table but aren’t feeling like putting too much effort in, this is the recipe to make.

What is Chicken Marsala?

Chicken Marsala is an Italian-American dish of tender chicken breasts in creamy Marsala wine sauce loaded with mushrooms. It’s a variation of the traditional Italian scaloppina, which are meat with very thinly sliced meat dredged in flour and then sautéed and cooked in a sauce reduction.

Chicken Marsala probably comes from western Sicily, where Marsala wine is made. Here you have golden, lightly pan fried chicken breasts topped with mushrooms and smothered in a thick Marsala wine reduction that has a nice amount of garlic for additional flavor. It’s so good! 

Browned chicken breasts in a slow cooker


This recipe only takes about 10 minutes to prep and packs a ton of flavor. 

  • We start with browning chicken breasts in a skillet; they’ll need about 3 minutes per side.
  • Transfer browned chicken breasts to a 6-quart slow cooker.

NOTE: If you don’t have time to brown the chicken breasts, you don’t have to – it helps with the overall flavor, but you can definitely do without it.

  • Add garlic and sliced mushrooms over the chicken breasts.
  • Deglaze the skillet with Marsala Wine and pour it over the chicken breasts and mushrooms. 
    Also, please note to use DRY Marsala Wine. Sweet Marsala Wine is for desserts. If wine is not your thing, you can use chicken broth, instead.
  • Cover with a lid and set your slow cooker on LOW for 4 to 5 hours, or until chicken is cooked through. You can also cook it on HIGH for 2 to 3 hours.
  • Remove chicken breasts from the slow cooker and set aside on a plate.
  • Whisk water and cornstarch together, then add to the sauce inside the slow cooker. Whisk in heavy cream and return chicken breasts to the slow cooker. 
  • Cover with a lid and continue to cook on HIGH for 20 more minutes, or until sauce thickens.
  • Garnish with parsley and serve. 

Sliced mushrooms in slow cooker.

Tips for the Best Chicken Marsala 

This recipe is incredibly easy to make, but there are a few things you can do to make can make the absolute best chicken marsala from scratch! 

  • Brown the chicken: You can definitely skip this first step in the recipe, but I like the additional flavor and texture that this simple step adds to the finished meal.
  • Check for doneness: Use an Instant Read Thermometer to check for doneness. Chicken is cooked through when internal temperature reaches 165˚F.
  • Don’t rush: Making chicken marsala in the crock pot adds a depth of flavor that really only comes from cooking food low and slow. Don’t miss out on that benefit! 

What Kind of Marsala To Use & Substitution Options

  • Marsala wine is a fortified wine from Sicily that can be sweet or dry. For savory recipes like Chicken Marsala, you definitely want to use a dry Marsala wine. If you can’t find some, you can also use a darker Sherry, a dry white wine, a dry Madeira or Port. Keep in mind that using anything other than dry Marsala wine will alter the overall classic flavor.

Cooked chicken marsala in a crock pot


Now that you have a creamy, incredible chicken marsala ready to go the question is, what do you serve with it? I like Chicken Marsala on its own – keeps the calories and carbs to a minimum. 😊 BUT, if you like, you can serve it over pasta, egg noodles, mashed potatoes, or rice. I think it would also go great with Cauliflower Rice or a Creamy Mashed Cauliflower.


  • Store Chicken Marsala leftovers in an airtight container and keep in the fridge for 3 to 4 days.

Can You Freeze Chicken Marsala?

  • Yes, you can freeze Chicken Marsala. Place chicken and sauce in a large ziploc bag, seal it well, and store in the freezer for up to 3 months.
  • To reheat, thaw the chicken in the refrigerator, overnight. Preheat oven to 350˚F and heat chicken marsala until warmed through. 



4.5 from 30 votes
Slow Cooker Chicken Marsala in creamy sauce with mushrooms.

Slow Cooker Chicken Marsala

7 7 7
WW Freestyle: 5
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen. 
Course: Dinner
Cuisine: Italian
Servings: 6 serves
Calories: 281


  • 6 (1.5 pounds, total) boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • salt and fresh ground pepper, to taste
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup dry marsala wine
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/4 cup heavy cream
  • chopped fresh parsley, for garnish


  • Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  • Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat.
  • Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
  • Transfer chicken to slow cooker and top with mushrooms and garlic.
  • Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
  • Pour wine over chicken and mushrooms.
  • Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
  • Remove chicken breasts from slow cooker and set aside on a plate.
  • Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  • Add heavy cream to the wine sauce and whisk until combined.
  • Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
  • Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
  • Serve.


  • If you don’t have time to brown the chicken breasts, you don’t have to, but it does help with the overall flavor.
  • Try to use DRY Marsala Wine. Sweet Marsala Wine is for desserts. If you don't want to use wine, you can use low sodium chicken broth, instead. I would also recommend chicken broth for those that are watching their calories, carbs, and/or are on a Keto diet.
  • If you don't have Marsala Wine, you can use Sherry, Madeira, Dry White Wine, or Port. Please keep in mind that using anything other than Dry Marsala Wine will alter the overall classic flavor.
  • Keep leftovers refrigerated for up to 4 days.
Nutrition Facts
Slow Cooker Chicken Marsala
Amount Per Serving
Calories 281 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 86mg29%
Sodium 143mg6%
Potassium 595mg17%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 26g52%
Vitamin A 180IU4%
Vitamin C 2.6mg3%
Calcium 25mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: chicken breast dinner, chicken marsala recipe, crock pot chicken marsala, gluten free chicken recipes, mushroom recipes, slow cooker chicken breasts

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106 Responses
  1. Donna

    I made this chicken marsala for dinner tonite for hubby and I. Neither one of us liked it. We found the chicken rather tough and the spice was too strong. It seemed like it needed more liquid. My husband was thing to add water and cook some more, but I just didn’t like the taste, so we threw the rest out. It hurts with the price of meat today. I paid $12. I won’t be making it again.

    1. jaybee

      If you paid $12 for tough chicken don’t try to blame that on the recipe. Maybe you shouldn’t shop at Sav-a-Lot. I’ve tried this, I don’t like thyme so I left that out and it was very good. Some people enjoy being chronic complainers.

      1. Jaimie

        100% so sad. I discovered I don’t like thyme on a different recipe (not even hers) so I just leave it our just a sprinkle. It’s not the creators fault you don’t like the ingredients. I don’t like sun dried tomatoes and almost all chicken recipes have them! Not the recipes fault. My taste buds fault. Buying a good cut of meat is the key to any good recipe and fresh ingredients!

        1. Vesna

          I’ve made this too many times to count. It is a regular go to dinner. Love my slow cooker as it makes everything so easy. I swap out the chicken breasts for skinless thighs as that’s our preference and they’re always moist.

  2. Pj

    Great recipe!
    If you are craving some chicken marsala, but don’t have the time to fuss (or just don’t want to)… this is a great alternative!
    The only things I did differently were to line the crock pot with baby potatoes and some carrot pieces. I put the chicken on top of the veggies and the mushrooms on top of the chicken. I just wanted some veggies without the fuss of doing them separately. I also used a little Greek yogurt in place of the heavy cream as some of us can’t handle the cream.
    Next time, I will replace the carrots with green beans.
    The sauce thickened just like the recipe said it would, it tasted amazing, and was super quick to “throw” in the crock.
    I don’t keep many recipes… they have to be really worth it for me to do so…. we’re keeping this one! Thank you for a great recipe! 🙂

  3. Joanna

    Followed the recipe but we didn’t care for it. Didn’t have much flavor which really surprised me. We love chicken Marsala cooked the original way and maybe that’s why this dish disappointed us. However, the meal looked pretty. Sorry I couldn’t give more stars.

  4. Tracy

    The thyme was overwhelming in this recipe, otherwise it was great. The sauce thickened up nicely and my kids liked the creamy texture. However, none of us could finish because of the strong thyme flavor. I had just bought a new bottle, not sure if ot was extra potent? I will make this recipe again, but next time omit the thyme and add more mushrooms.

  5. Karin Sanfilippo

    I make chicken masala all the time. Tried the crockpot and didn’t like it. Original recipe is the best. I’m sure restaurants don’t use a crockpot.

  6. Stephanie

    This was amazing! Substituted the heavy cream for chicken stock. My family loved it! Definitely going to be making this again.

  7. Hannah

    Turned out really yummy! Couldn’t get the sauce to thicken up so I had to transfer it to a pot and boil on the stove. Still really enjoy the recipe!

  8. Elizabeth Bellonio

    While I did not try this recipie I do make chicken Marsala and I use 2-3 cups chicken broth to every 3/4-1cup of wine. The chicken broth really adds a lot of flavor. I don’t use crock pot and don’t see the added benefit because chicken can be made up to 3 days in advance. So this is how I make it… I cut large chicken breasts in 1/2 (can pound if you want to but not necessary, I usually buy a pack of 6 breasts and it yields 12breasts, we are a family of 5 with three teenage boys, however, we also love leftovers so I dont have to cook on weekends) then I soak the chicken breasts one at a time in 2-3 large eggs beaten, and then drop it into a ziplock back with a mixture of flower salt and pepper and then fry in a generous amount of olive or canola oil. May take more than one batch. I then remove it from the pan and set aside placing the chicken on a paper towel to drain. I clean the pan out with a paper towel (some grease may remain thats ok). Then I add olive oil combined with 3tbsp of butter to coat the bottom of the pan. I sautee one large onion diced and 4-6cloved of garlic chopped (or 2 heaping tbsp of jarred minced garlic) until onions are translucent. Then I add 2 packages of fresh mushrooms and sautee some more. Then add 1 cup of Marsala wine and let it cook off for around 3-4min, Then add 2-3 cups of chicken broth (if I dont have home made I use water mixed with a product called OSEM Consomme which is a mild chicken stock powder – 1 tbsp for every 1 cup hot water ). Then add 1 cup of cream, 1/4tsp rosemary, 1 tbsp basil, 1 tbsp salt (can add more to taste or just add grated Parmesean or my favorite Locatelli Peccorino Romano cheese at the table) and 1/2 tsp of black pepper. Allow to bubble and heat for 5 min stirring often then in a small dish take 1 tbsp of butter and 3-4tbsp cornstarch and mix by hand to form a rue, then stir it in allowing it to thicken. Place chicken back in pan and coat with sauce. Cover and continue to sautee on low flame, as you boil your pasta al dente (we like Gemelli in this dish) drain pasta and serve with some nice crusty italian bread and salad. YUMMM…

      1. Gail

        I’m on the Keto lifestyle. Can I substitute something else for the cornstarch? Thanks. This looks so good! I can’t wait to try it.

        1. Katerina Petrovska

          You can try using xanthan gum. All you need to do is whisk a very small amount into the liquid. Whisk it in very well or your sauce will end up lumpy.

  9. Kathy

    My son has a very acute palate! He LOVED this recipe. Served over homemade pasta for a great celebratory dinner!! Thank you for sharing this recipe. ❤️

    1. gayle

      I don’t know why so many people said tasteless. Mine was wonderful. Clearly she said to salt and pepper to your liking. I will use this recipe a lot.

  10. Sandy

    Bland… literally no taste. I wish I had read reviews before I made this. It will be coming off of my Pinterest board…. Sorry

    1. Katerina Petrovska

      If it’s bland, it just needs a little more salt, in which you can add at anytime. I instruct to use “salt, to taste” because everyone’s level/tolerance of salty is different.

      1. Sharon Leighton

        My family loved this recipe its so easy to make. I did add 1 tsp. of salt to the spice blend that I made ahead of time to sprinkle over the chicken before I browned it and made the chicken into bite size piece for convenience. I also use Jared minced garlic as that is what I had on hand and more then the recipe recommended as my family likes garlic and I also add 4 wedges of laughing cow cheese in garlic and herb on top of the mushrooms for extra flavor. I would make this again over traditional Chicken Marcela any day it was delicious, I always try to take a good recipe and make it my own with extra touches that I know my family will like.

    2. Pam

      Hi Sandy. I tasted this and it didn’t have enough taste so I added 1 1/2 teaspoons of “Better than Bullion” chicken flavor right before adding the cornstarch slurry and the cream. That was the ingredient that pulled it all together for me.

  11. Judy

    Hi, this looks amazing and would like to make it for Sunday dinner but only have raw tenders. Do you think it would be ok? If so how long to you think I should cut the cooking time by? Can’t wait to try this. Thank you for sharing!!

    1. Katerina Petrovska

      You can definitely use chicken tenders, but those will need less time to cook through. If cooking on LOW, start checking for doneness around the 2 to 2.5-hour mark. If cooking on HIGH, you’ll want to start checking about 1 to 1.5 hours into the cooking process. Use an instant read meat thermometer to check for doneness – chicken is cooked through when the internal temperature registers at 165˚F. I hope this helps. Have a great Sunday dinner! 😊

  12. Judith F Farrar

    Hi. This looks like a amazing and I would like to make it for Sunday dinner but all I have is chicken tenders ( raw) can I use those instead of the breast? If so how long should I cut the cooking time?

  13. Mouse

    The man at the liquor store told me to buy the sweet Marsala wine, (before I read this recipe)..will it be ok? Sounds delicious

    1. Katerina Petrovska

      When making savory dishes, dry Marsala is the classic choice, but it will be just fine even if you use sweet marsala.

    2. Christy

      The dish came together nicely but tasted bland! Good in a pinch but would next time go with the traditional method to make the best use of all of the beautiful, flavorful ingredients.

  14. Jen P

    I never leave reviews, but this recipe was so amazing I just had to. I served this over a wild rice blend with a squeeze of lemon and OMG! My husband and daughter went back for seconds. I tossed out my old recipe and will never make Chicken Marsala any other way. Thank you so much for sharing this delish recipe and making me a hero tonight!

        1. Katerina Petrovska

          Yes. You can make a slurry with 1 tablespoon cornstarch + 1 tablespoon water; whisk it until combined and then stir it into the sauce.

  15. Carrie

    Hello. Trying this recipe now!! Its currently in the crock pot. I dont have e heavy cream though… can I use whole milk instead? Thanks

    1. Katerina Petrovska

      Yes, you could, but keep in mind that cream will make the sauce creamier. Milk will add a little bit of creaminess to it, and will also add a milky taste to the sauce.

  16. Sharon Discher

    I was really looking forward to making & enjoying this recipe, but was disappointed because the chicken was dry. Any ideas why this happened? Any suggestions because I’d like to try making it again.
    Thank you

    1. Katerina Petrovska

      Very sorry it didn’t work out for you! 🙁 Usually, the reason chicken is dry is because it is overcooked. Maybe your slow cooker cooks at a higher temperature and chicken was probably done in 3 hours. For next time, I suggest to use a meat thermometer and start checking the chicken around the 3-hour mark to see if it’s done. Chicken is cooked through when its internal temperature registers at 165˚F. This really is a great recipe, so I hope you’ll have a chance to make it again.

      1. Sharon

        Thank you for getting back to me. I always thought the longer you cook something in the crockpot the more tender it becomes. I’ll give it another try ✌🏻

    1. Katerina Petrovska

      Yes, you can, but bone-in chicken takes longer to cook. If possible, use an Instant Read Thermometer to check for doneness – chicken is cooked through when internal temp reaches 165˚F.

    1. Kathy Hisey

      Love this recipe! Made with 12 thighs and dried and fresh thyme. No basil ( allergic). Doubled all ingredients for our family of four and served over buttered mushroom noodles and steamed broccoli. We are going to have this regularly. Thank you❤️

      1. Debbie

        You said you added dried and fresh Thyme. Can you tell me how much you added. I would like to try this recipe but Basil hurts my stomach when I eat it.

        1. Katerina Petrovska

          You can add about a teaspoon of dried thyme. You can also add dried oregano, if you like, dried rosemary, Italian Seasoning, etc…

      1. Kathy Soule

        I bought the dry before I found out you are suppose to use the sweet. I bought 2 bottles from my local liquor store, there was none on the shelves. Didn’t realize it would be so hard to find. The dry worked fine for me. When the 2 bottles are gone,will order the sweet.

    2. Tiffanie

      They have a heavy coconut cream I believe, I had to go dairy free for a while and had to find a whole bunch of different replacements!

    3. Katherine

      My husband and I used coconut cream and potato starch – using potato starch which chicken broth as a slurry. We also used a reduction of chicken broth and Marsala wine.

      Keep in mind that the coconut milk must be added LAST. The other flavors are so strong that it turns out just fine. Also – use sage and shallots.

  17. Jan

    THANK YOU SO MUCH for including the tip about the substitution for the wine – I can’t wait to make this for dinner !!!!

      1. Emmy

        This crockpot chicken Marsala looks fabulous and I can’t wait to try it. Does it freeze well? Any special precautions if I want to freeze it? I do meal prep for keto and recipes where I can freeze portions are a real help. Thanks!

        1. Katerina Petrovska

          Yes, you can freeze this chicken marsala. I just put it in a large ziploc bag together with the sauce, seal it, and keep it in the freezer for a couple of months. To thaw, put it in the fridge, overnight, then reheat it in a 350˚F preheated oven until heated through.

  18. Bobbi

    This was delicious! I used a few extra spices and portobello mushrooms. Doubled liquids for extra sauce. My chicken was moist and tender. Will definitely make again! Thanks for sharing!

  19. Michele Manning

    What type of mushrooms do you recommend?
    What method do you recommend, IP or slow cooker? I’m making this for my friends birthday.

  20. Emily Jury

    is heavy whipping cream okay for this recipe? I only have 1 pound of chicken so I will shorten the water, flour , marsala and cream by a tad.

  21. Karalyn

    Hi! I thought I had corn starch, but turns out I don’t! I already have this in the crockpot for tonight (smells amazing!) – any suggestions for something I might be able to use in place of corn starch when I get to that stage? Thank you!!

    1. Katerina Petrovska

      You can use all-purpose flour mixed with hot water. So, mix the flour and hot water together, then stir the slurry in and simmer the liquid in the slow cooker on high for 15 minutes.

      1. Karalyn

        Thank you so much! It worked out AMAZING! I did equal parts gluten free all purpose flour (husband has celiac) and warm water, whisked together and then whisked into the wine sauce. I let that simmer on high before whisking in the heavy cream and adding the chicken back. My husband and 2 year old LOVED it! Seriously so flavorful and delicious. It’s been requested to add into our regular rotation. Next time I’m definitely going to double the sauce though so we have even more to pour over our gf pasta. We couldn’t get enough of that sauce!! Thanks again!

    1. Katerina Petrovska

      Hi! Yes, you can, but creamy dishes tend to split when frozen and end up grainy when reheated. Also, the texture changes when they are reheated and this will affect the flavor.

  22. Eileen

    I want to make this for 12-14 people. Can I still make this in a large crock pot all at once? Sounds delicious.

  23. Sara

    This sounds great, but I would love a little clarification on the weight. 6 chicken breasts should weigh a lot more than 1.5 pounds, I think. Should I just go with 6 pieces?

    1. Katerina Petrovska

      Yep, go ahead and use 4 to 6 chicken breasts, each weighing at around 4 ounces. An ounce more or less won’t make that much of a difference, but you just want evenly cooked chicken. Bigger pieces need more time to cook.

      1. Sharon Seiber

        I freeze fresh mushrooms all the time when I find them on sale. I saute them in butter and put them in small freezer bags then all in a bigger freezer bag, That way I have access to them. I freeze them in 4 oz increments. Saves money and sure does taste good.

  24. Chrissie Baker

    My family loves Chicken Marsala. I always make it on the stove top, but I’m in love with the idea of making it in the slow cooker. I’ll be trying this recipe soon. I know it will be a family favorite.

  25. Beth Pierce

    What a fantastic dinner recipe! My family will be over the moon tomorrow when I prepare this; looks amazing!

  26. Demeter

    This is such a time saver especially on busy nights! Nothing better than coming home to dinner made. Love it!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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