Slow Cooker Chicken Marsala

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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. Fancy enough for company, but also a wonderful recipe for any night of the week.

Chicken Marsala in slow cooker.

CHICKEN MARSALA

Chicken Marsala is an Italian-American dish of tender chicken breasts in creamy Marsala wine sauce loaded with mushrooms. However, the simple and classic Chicken Marsala recipe is now going to make its way to the crock pot and become your new favorite slow cooker dinner!  

Cooking it at a more leisurely pace in the slow cooker and avoiding to turn on the oven during these hot summer months is possibly the best idea, yet. This also eliminates all the fuss, like standing over the stove and flipping chicken breasts. 

To add, I like this slow cooker version because you don’t have to fillet the chicken or pound it down to 1/4-inch thickness, like you do for the original Chicken Marsala recipe.

Chicken breasts in slow cooker.

HOW TO MAKE SLOW COOKER CHICKEN MARSALA

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.

Use an Instant Read Thermometer to check for doneness. Chicken is cooked through when internal temperature reaches 165˚F.

  • 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.

WHAT CAN YOU USE IN PLACE OF MARSALA WINE?

  • You can use Sherry, Dry White Wine, Madeira, or Port. Please keep in mind that using anything other than Dry Marsala Wine will alter the overall classic flavor.

WHAT TO SERVE WITH CHICKEN MARSALA

  • 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, mashed potatoes, or rice. I think it would also go great with zoodles or Creamy Mashed Cauliflower.

Slow Cooker Chicken Marsala in creamy sauce with mushrooms.

HOW TO STORE LEFTOVER CHICKEN MARSALA

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

MORE ITALIAN CHICKEN RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

4.94 from 16 votes
Slow Cooker Chicken Marsala in creamy sauce with mushrooms.
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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

Ingredients

  • 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

Instructions 

  • 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.

Notes

WW FREESTYLE POINTS: 5 
NOTES:
  • 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.
Keywords: chicken breast dinner, slow cooker chicken breasts, mushroom recipes, cream sauce recipe, chicken marsala recipe, gluten free chicken recipes

Want To Save This Recipe?

 
42 Responses
    1. Katerina Petrovska

      Hi!
      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. 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!

  2. 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.

  3. 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.

  4. 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

      Hi!
      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.

  5. 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

      Hi!
      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.

  6. 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.

  7. Beth Pierce

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

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