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.
Here’s How You Make It
Delicious — 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.
Easy — I mean, you just can’t beat a slow cooker for busy weeknight cooking. Simply add your ingredients, cook, shred the chicken, and add it back in. Serve over rice and dinner is DONE.
Great for busy weeknights — It’s so great for those busy days when you don’t have time to make anything at dinner time, because when dinner time rolls around, dinner is done!
Leftovers — IF you have any leftovers (big if!) this chicken marsala is great the next day too. You could double this recipe to ensure leftovers as well, no problem. Leftovers keep just fine in the fridge, I would not recommend freezing this dish.
Ingredients
- Boneless Skinless Chicken Breasts — This kind of chicken cut is the best no-muss, no-fuss way to enjoy chicken marsala in the slow cooker.
- Salt and Pepper to Taste — You like a little of one, a lot of the other? Go for it!
- Minced Garlic — Minced garlic adds a wonderful flavor to this dish and is a key ingredient, don’t skip (or skimp) on it!
- Sliced Mushrooms — You can skip the mushrooms if you’re not a fan but they give this dish such a great depth of flavor and texture that you’ll be missing out if you don’t add them! (You can always add them for flavor and pick them out later, too.)
- Sweet Marsala Cooking Wine — Marsala cooking wine is the best option for this slow cooker chicken marsala, but if you don’t like it or can’t find it, you can also use chicken broth.
- Water & Cornstarch — Mix these two ingredients together at the end of cooking to create a slurry that will thicken your chicken marsala.
- Fresh Parsley — There’s nothing like fresh herbs sprinkled over dinner before serving! Roughly chop some parsley to add over the top of this chicken for extra flavor and color. If you don’t have fresh, you can use dried too.
Here’s How You Make It
- First, lightly grease your slow cooker insert with nonstick spray to make for easier clean up later. Then, season the chicken with salt and pepper on both sides and place in the bottom of the insert. (photos 1-2)
- Next, add the garlic, mushrooms, and marsala wine right on top of your seasoned chicken. Add the lid and set the slow cooker for 5-6 hours on low. (photos 3-4)
- When the chicken is done, use a slotted spoon to transfer it to a plate. Then, whisk together the water and cornstarch until dissolved to make the slurry. Pour this into the sauce in the slow cooker and stir. (photos 5-7)
- Add the chicken back to the slow cooker and turn the heat to high. Re-cover and allow the chicken marsala to cook for another 20-30 minutes, or until the sauce is thickened. Right before serving, taste the sauce and add salt and/or pepper as needed. (photos 8-10)
- Sprinkle with parsley and serve. (not pictured)
Expert Tips + Tricks
- Serve this chicken marsala over noodles, rice, or mashed potatoes.
- Don’t like mushrooms? Then I suggest cooking with them and picking them out or leaving them out entirely.
- This chicken marsala will keep in the fridge for up to 5 days.
The most important ingredient in chicken marsala is marsala wine. If you don’t have marsala wine you can use chicken broth in a pinch, or another kind of cooking wine like dry Madeira, port, or red vermouth.
Some sauces also call for the addition of chicken broth and cream but I like to leave that out, as I think the wine, mushrooms, and garlic make the best sauce!
I’ve found the easiest way for me to clean a slow cooker is to let it sit in the sink with warm water and dish soap to soak before cleaning. I typically let it soak overnight. If it’s not too bad, you can also put it in the dishwasher (check to make sure it’s dishwasher safe first, though).
More Recipes
- Creamy Mushroom Garlic Chicken
- Sautéed Garlic Butter Mushrooms
- Mushroom Sauce for Chicken
- Creamy Mushroom Pasta with Bacon
- Slow Cooker Beef Roast
- Slow Cooker BBQ Chicken
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
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.
Super excited to make this tonight! Before I head to the store I was wondering what size breasts you recommended. Wasn’t sure if I should buy the huge thick ones or more on the thinner side. Thanks!
Hi Sabrina! Sorry I’m late getting back to your question but with chicken breasts I always opt for thinner ones, OR I buy really fat ones and slice them in half lengthwise to get two thinner breasts.
Looks yummy! Did you use the casserole type crock pot or just a regular one?
Hi just wondering if you were to ad heavy cream as someone had suggested earlier, when would you do this. I am thinking when you whisk the cornstarch and water you would add heavy cream as well. If you have any thoughts that would be great. thanks.
Hi Patricia! I would add the heavy cream just before adding the corn starch slurry.
We just licked our plates from this dinner. Yum! A keeper recipe for sure.
I followed the recipe with the exception of a bit more mushrooms, and I added a glug of half and half after adding the water and cornstarch mixture. (A glug was maybe 1/4 cup.) Next time I think I will try to substitute part of the Marsala with chicken stock (maybe 1/3?) so the Marsala flavor isn’t quite as strong.
Thanks!
Hi! Making this tonight! Quick question, my family LOVES chicken thighs. do you think using boneless skinless chicken thighs would work too? Also should I adjust cooking times if I browned them first?
Hi Nicole! I haven’t tried it but I think thighs would work just fine! Also, shouldn’t need to adjust the cooking time if you brown them first as long as you’re just browning enough to get a little crispiness on the skin.