Easy and flavorful Slow Cooker Chicken Marsala in a savory sauce filled with mushrooms and garlic!
Loving this super easy Slow Cooker Chicken Marsala? You’ll also want to try my NEW Instant Pot Chicken Marsala, Sheet Pan Balsamic Chicken with Potatoes and Carrots, One Pan Garlic Herb Chicken and Asparagus, and Healthy Slow Cooker Chicken Cacciatore.
Thank the heavens above it’s Sunday. If we’re being 110 percent honest, this weekend has not been my favorite. Sometimes stupid things happen and when all is said and done, it just bites.
Let me tell you a very quick, watered down story about my Saturday morning.
Our new fridge (a story in and of itself) has a shelf in it that was just the right height to push on the lever for our 2-gallon water jug. We didn’t realize this of course. So we grabbed a glass of water before going to bed on Friday night, like we always do, enjoyed a few re-runs of Last Man Standing, and slipped into a blissful, ignorant slumber. Meanwhile, back at the fridge, water leaked all over our wood kitchen floor all. night. long. and the next morning we discovered a very soggy, very warped floor. It could be worse. It’s not the end of the world.
But It still hurts to realize your just-barely-finished kitchen (seriously. the day before you guys, the day before…) remodel is now expanding.
Gahhhhh. So close, and yet so far.
On a much, much happier note —> slow cooker chicken marsala! This stuff. It’s SO good! Incredibly easy with just a few minutes of prep and that creamy sauce is heavenly. It’s easy peasy and crazy delicious meals like this that get me through stressful weeks. I could use a few more like this after our kitchen disaster.
Good thing my husband was as big of a fan of this chicken marsala as I am because it’s going right back on the menu this week!
What people are saying about this Slow Cooker Chicken Marsala
“I would just like to tell you how much we enjoy this recipe! I have made it multiple times, and usually it gets cooked until the meat falls apart, but it is absolutely delicious! We serve it over mashed potatoes. Also, leftovers freeze like a dream! By far, this is the best slow cooker meal I have ever had or made!” – Kelli
“This is SO GOOD! I just got a new slow cooker and was a wee bit nervous because my old one was so hot that it turned everything into jerky. But this turned out perfection! I did substitute skinless boneless thighs instead of breasts and had to cook on high due to time constraints and we loved it. Chicken was tender and the sauce was delicious. Definitely don’t go light on the salt … it needs it to give the sauce a fuller flavor. Creme de la Crumb is my go to for good recipes and you didn’t disappoint. Delicious!” – Katie
“I made the Chicken Marsala for 10 guests and everyone loved it! They kept complimenting how great it was! I meant to buy chicken breasts but grabbed chicken thighs and I’m glad I did! So good!” – Gwynne
“This was delicious and incredibly easy. I only had frozen bone-in chicken breasts. I made the recipe without the mushrooms and heated it on warm for 2 hours, added the mushrooms and cooked on low for 6. Fabulous.” – Heidi
Slow Cooker Chicken Marsala
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper to taste - (I used about ½ teaspoon of each)
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine - (may sub chicken broth in a pinch)
- ½ cup water
- ¼ cup corn starch
- fresh parsley - roughly chopped
Instructions
- Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
- Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
- Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
- Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.
Notes
Nutrition
Recipe slightly adapted from Tablespoon.
The chicken came out really dry and the flavor and textures were very monotone. I followed the recipe exactly as it was posted, but found that it wasn’t quite to my taste.
Hi! This has long been one of my husband’s absolutely favorite meal!
We do not drink any alcohol due to a medical condition. If I make this with the wine, do you know if the alcohol will remain in the food? Or is the alcohol burned out of the meal? I dont know if it could be because the lid is always on the crock-pot. I dont think it can escape, if that’s what it does.
If you aren’t sure, no shame in that, really. Please just tell me you dont know the answer. Heck, I dont know the answer either!
Thank you so much in helping me make this! It’s been 23 years I’ve heard about chicken marsala. He’ll love me another 23 years if I can make it!
Hi Traci- I believe that it does, but just to be sure I did a little research on it and this is what I came up with.. “The boiling point of alcohol is 173 degrees Fahrenheit, which is lower than that of water, 212 F. What this means is that the alcohol in your slow-cooked meal will burn off even though there is still some liquid in the slow cooker, which is the remaining water.”
Thank you so much for figuring this out for me! I am grateful, my husband will be so thankful when he enjoys this fantastic meal!
I’ve done dumber things! Sorry about your fridge!
OUTSTANDING!
My family loved it. I used dry marsala as I prefer it to sweet. I would not change anything else! There is no substitute for marsala wine people, do not use chicken broth as it has a different taste. Will be making this many times in the future!
Thanks for your input, Sheila!
Has anyone tried this with an instant pot? If so, what setting And/or tiMing wouLd yOu use?Thanks!