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.
Hello. Thank you for this recipe. We just finished eating and my husband loved it. I liked it but I wanted it to taste like my favorite restaurant ( which I’m sure pan fries it and uses butter so I may be unrealistic.). What brand of Marsala do you use? Also I used baby baby bellos, would another type of mushrooms be better? I sincerely appreciate any advice you can give me. Next week I’m going to try the one pot lime chicken, that looks awesome too.
Hi! I have the same question as Stacy. I’m curious what brand of Marsala wine you use? Some mentioned the flavor was quite strong – I’m guessing that might be from using different kinds of Marsala wine. I’m guessing they’re not all created equal!?
I just found your website and I love that you have so many slow cooker recipes! I’m all about the slow cooker too! 😉 Thanks for sharing your talents with us!
In retrospect, upending the bottle of Marsala cooking wine was not my smartest moment. Next time I promise to measure 1c and keep it at that. Because I used too much, I never managed to convince the sauce to thicken at the end of the recipe, and the chicken tasted, well, alcoholic. Completely my own fault! I look forward to trying it again soon though 🙂
(In my defense, I’m used to slow cooker recipes telling me to use enough liquid to -cover- the meat)
Would it hurt if the slow cooker went long than the 5-6 hours? I typically leave at 6:00 am and return at 4:00pm which would be 10 hours. I would hate to ruin it.
Thanks
Hi Karen! The only thing you want to be careful of is overcooking the chicken which would dry it out. Does your slow cooker have a timer? If so you could maybe delay it an hour or two. Another good idea is to try it for the 10 hours with frozen chicken breasts!
I was so excited to find this recipe. Stumbled on it on Pinterest. Just made it tonight and unfortunately it was a disaster. So overcooked that I am not sure what to do with it. I cooked 5 chicken breasts, put a few extra mushrooms in , an extra 1/4 cup of marsala and put it on for 5 hours on low. I have an All Clad high end slow cooker that is only a year old. That’s it. Almost like rawhide it is so tough. Bummer for dinner when I thought we’d have a yummy meal. I’ll try again at some point, but highly recommend checking this much sooner than 5 hours.
Hi Anne Marie! So sorry to hear that, this is a very popular recipe on my site and gets great reviews all the time! I’m so sad that it didn’t turn out for you – it sounds like you did everything according to the recipe so I’m not sure what went wrong!?
wonder how this would work with porkchops vs chicken? I’ve made this and it’s delish with chicken…
I bet pork chops would be great! I personally would opt for boneless. Probably about the same cooking time would work!