Creamy Crock Pot Chicken Marsala

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.


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. 



Slow Cooker Chicken Marsala in creamy sauce with mushrooms.

Slow Cooker Chicken Marsala

Katerina | Diethood
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. 
4.49 from 31 votes
Servings : 6 serves
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins


  • 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.


Calories: 281 kcal | Carbohydrates: 13 g | Protein: 26 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 86 mg | Sodium: 143 mg | Potassium: 595 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 180 IU | Vitamin C: 2.6 mg | Calcium: 25 mg | Iron: 1.1 mg | Net Carbs: 12 g

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.

Course: Dinner
Cuisine: Italian
Keyword: chicken breast dinner, chicken marsala recipe, crock pot chicken marsala, gluten free chicken recipes, mushroom recipes, slow cooker chicken breasts
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109 comments on “Creamy Crock Pot Chicken Marsala”

  1. 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.

  2. 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.

  3. 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. 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! 🙂

  5. 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. 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. 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. 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.

  6. I’m kinda a lazy cooker. Don’t get me wrong, I cook every night. Just don’t like complex recipes. So I used frozen chicken instead. And cut out the cornstarch. It turned out really good.

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