Creamy Crock Pot Chicken Marsala

4.75 from 461 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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.

Chicken Marsala in a slow cooker.


Slow Cooker Chicken Marsala

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 have to pound the chicken breasts down, and 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 scaloppine, which is 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. In this recipe, 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

How To Make Chicken Marsala in the Slow Cooker

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

  1. We start with browning chicken breasts in a skillet; they’ll need about 3 minutes per side. Transfer the seared chicken breasts to a 6-quart slow cooker. Add garlic and sliced mushrooms over the chicken.
  2. 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.
  3. 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.
  4. Remove chicken breasts from the slow cooker and set aside on a plate.
  5. 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. 
  6. Cover with a lid and continue to cook on HIGH for 20 more minutes, or until sauce thickens.
  7. Garnish with parsley and serve. 
Sliced mushrooms arranged over chicken breasts in a slow cooker.

Tips For The Best Chicken Marsala

  • Searing the Chicken: Skipping the step of browning the chicken breasts is okay if you’re short on time, though doing so does enhance the flavor and helps to seal in the juices.
  • 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.
  • Check for doneness: Use an Instant Read Thermometer to check for doneness. Chicken is cooked through when the internal temperature reaches 165˚F.

What Marsala Wine To Use & Substitution Options

Marsala wine is a fortified wine from Sicily that can be sweet or dry. You want to use a dry Marsala wine for savory recipes like Chicken Marsala. If you can’t find some, use a darker Sherry, a dry white wine, a dry Madeira, or a Port. Remember that using anything other than dry Marsala wine will alter the classic flavor.

Side Dishes for Chicken Marsala

Now that you have a creamy, incredible chicken ready to go, what do you serve with it? I like Chicken Marsala on its own, but you can serve it over penne pasta, egg noodles, mashed potatoes, or rice. It would also go great with cauliflower rice or creamy mashed cauliflower.

Cooked chicken marsala in a crock pot.

How To Store Leftovers

  • To Store: Store Chicken Marsala leftovers in an airtight container and keep in the fridge for 3 to 4 days.
  • To Freeze: Place chicken and sauce in a large Ziploc bag, seal it well, and store it 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. 

More Italian Chicken Recipes

Pin this now to find it later

Pin It
4.75 from 461 votes

Slow Cooker Chicken Marsala

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. 
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 serves


  • 6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon sweet paprika
  • salt and fresh ground pepper,, to taste
  • 1 tablespoon olive oil
  • 8 ounces mushrooms,, sliced
  • 4 cloves garlic,, minced
  • 1 cup dry marsala wine
  • ½ cup water
  • ¼ cup cornstarch
  • ¼ cup heavy cream
  • chopped fresh parsley,, for garnish
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • 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 the seasoned 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 the wine over the 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. Taste for salt and pepper, and adjust accordingly.
  • Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes or until sauce has thickened. For a creamier texture, add more heavy cream.
  • 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.
  • Check for doneness: For perfectly cooked chicken breasts, use an Instant Read Thermometer to check for doneness. Chicken is cooked through when internal temperature reaches 165˚F.
  • Keep leftovers refrigerated for up to 4 days.


Calories: 281kcal | Carbohydrates: 13g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 143mg | Potassium: 595mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 2.6mg | Calcium: 25mg | Iron: 1.1mg

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.

Did you make a recipe? Leave a rating
4.75 from 461 votes (367 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:


  1. Margie Kupper says:

    Very dry no flavor

  2. KathyJean says:

    Cut this recipe in half with 3 chicken breasts and also recipe (1/8) is a guess but too much spices even for half and geez Louise .. cut time in half also.. too DRY . Can you NOT understand that breasts take Sooooo much less time.. low for 4 hrs is still way to long for moist chicken

    1. Katerina says:

      Thank you for the feedback. I appreciate the details and will adjust the recipe accordingly. Sorry it didn’t turn out as expected!

  3. Cliff Hoffman says:

    How about a an Eggplant Parm recipe without deep frying the egg plant

  4. Jamee says:

    Not a fan. Very bland. First time making a slow cooker Marsala & will never do it again.

  5. Valarie Hemberger says:

    Yum. Easy recipe to follow. Came out delicious❤️

    1. Katerina says:

      So happy to hear it was both easy and delicious! ❤️ Thanks for giving it a try!