If you crave comfort food with a touch of elegance, you’ll adore this Slow Cooker Chicken Marsala. With juicy chicken breasts, earthy mushrooms, and a lusciously rich Marsala wine sauce, this dish brings all the fancy restaurant vibes straight to your own kitchen—no stirring over a stove or juggling pans required!
Why You’ll Love This Recipe
- Effortlessly Gourmet: The slow cooker transforms everyday chicken into a lusciously rich Marsala classic—no babysitting the stove!
- Incredible Depth of Flavor: Cooking low and slow lets the mushrooms and Marsala wine infuse every bite with hearty, savory notes.
- Family-Friendly & Flexible: This recipe is easy to adapt for picky eaters or special diets, so everyone can savor their ideal Chicken Marsala.
- Prep in Minutes: With minimal chopping and just a handful of core ingredients, you can have your slow cooker dinner ready before your first cup of coffee gets cold!
Ingredients You’ll Need
Simplicity meets Italian-inspired magic here! Each ingredient for Slow Cooker Chicken Marsala is chosen to coax out maximum flavor and that signature creamy, glossy sauce. Here’s what you’ll want on hand, plus why it matters:
- Boneless Skinless Chicken Breasts: These stay wonderfully tender in the slow cooker and soak up all the Marsala goodness.
- Salt and Pepper: Just right seasoning ensures every bite is delicious, not bland.
- Minced Garlic: Adds aromatic depth and a hint of savory warmth.
- Sliced Mushrooms: Their earthy flavor is the star sidekick in this dish—keep them chunky if you want to easily pick them out.
- Sweet Marsala Cooking Wine: The essential ingredient of Marsala chicken! It brings sweetness, complexity, and a beautiful caramel color. (Chicken broth is a great stand-in in a pinch.)
- Water & Cornstarch: This duo creates the signature glossy, thickened sauce that clings perfectly to the chicken.
- Fresh Parsley: A sprinkle of bright, chopped parsley adds a pop of color and balances the richness of the sauce.
Variations
Love to put your own spin on a classic? Slow Cooker Chicken Marsala is endlessly adaptable—try these tweaks based on what you have or the flavors you’re craving!
- No Mushrooms Needed: If mushrooms aren’t your thing, simply leave them out—or slice them large so they’re easy to pick out for more selective eaters.
- Wine-Free Version: Substitute the sweet Marsala wine with chicken broth for a delicious, family-friendly alternative.
- Creamy Upgrade: Stir in a splash of heavy cream or half-and-half at the end for a luxurious, velvety sauce.
- Herbal Twist: Add a few sprigs of thyme or rosemary for even more aromatic depth.
How to Make Slow Cooker Chicken Marsala
Step 1: Prep Your Slow Cooker and Chicken
Lightly mist the insert of your slow cooker with nonstick spray. This keeps cleanup a breeze and prevents sticking. Season each chicken breast all over with salt and pepper, then lay them flat in a single cozy layer in the bottom of your slow cooker. The chicken will gently poach as it absorbs the rich sauce flavors.
Step 2: Add the Marsala Magic
Spoon the minced garlic and scatter your mushrooms right on top of the chicken. Pour the sweet Marsala wine over everything—the liquid will begin working its way into the chicken from the get-go, infusing it with delicious flavor. Secure the lid and let the slow cooker do its thing for 5–6 hours on low. Your kitchen will smell amazing!
Step 3: Thicken the Sauce
Once your chicken is fully cooked and tender, use a slotted spoon to transfer it to a plate. Whisk the water and cornstarch together in a small bowl until completely smooth. Pour this slurry into the slow cooker juices and stir well. This kicks off the magic thickening process!
Step 4: Finish and Serve
Return the chicken to the slow cooker, crank the heat to high, and cook (covered) for another 20–30 minutes. The sauce will bubble and thicken to silky perfection. Taste and adjust for salt or pepper as needed. Sprinkle with fresh parsley just before serving for a burst of color and freshness—then get ready for applause at the table!
Pro Tips for Making Slow Cooker Chicken Marsala
- Marsala Matters: Sweet Marsala gives that signature restaurant flavor, but if you’re substituting with broth, taste and add a pinch of sugar for balance.
- Keep Mushrooms Chunky: Slice mushrooms thick so they maintain their texture and flavor as they slow-cook—and they’re easier to pick out for picky eaters!
- Cornstarch Slurry Success: For a lump-free sauce, whisk water and cornstarch until totally smooth before adding to the slow cooker.
- Ideal Doneness: Take care not to overcook; check for juicy, fork-tender chicken at the 5-hour mark, especially if your slow cooker runs hot.
How to Serve Slow Cooker Chicken Marsala
Garnishes
A sprinkling of freshly chopped parsley is classic, adding color and that little pop of herbal brightness. You could also finish with a few shavings of Parmesan or a squeeze of lemon for an extra layer of flavor—totally optional, but so delicious!
Side Dishes
Slow Cooker Chicken Marsala is amazing spooned over fluffy mashed potatoes, creamy polenta, or a bed of buttery rice that eagerly soaks up the sauce. For a lighter touch, serve alongside simple roasted veggies, garlicky green beans, or a crisp Caesar salad.
Creative Ways to Present
Try slicing the chicken and serving it family-style on a platter, drizzled with sauce, for a special dinner. For a party twist, cube the chicken and tuck into toasted rolls for irresistible Marsala sliders—perfect for entertaining!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Marsala keeps beautifully! Once cooled, store it in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making next-day lunches a real treat.
Freezing
This dish is freezer-friendly, too. Let everything cool completely, then portion into freezer bags or containers. Freeze for up to 2 months—just thaw in the fridge overnight before reheating for best texture.
Reheating
To reheat, gently warm the chicken and sauce together in a saucepan over medium-low heat, stirring occasionally. If the sauce thickens too much, add a splash of broth or water to loosen before serving.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in Slow Cooker Chicken Marsala. They become melt-in-your-mouth tender and add extra richness to the sauce.
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What if I don’t have Marsala wine?
No worries. Substitute with chicken broth and, if possible, add 1–2 teaspoons of brown sugar for a subtle sweetness. The flavor won’t be quite as distinctive, but it’s still seriously tasty!
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How do I know when the chicken is done?
The chicken should be fork-tender and reach an internal temperature of 165°F. After about 5 hours on low, poke it with a fork—if it’s easy to shred and no longer pink, you’re all set!
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Can I double the Slow Cooker Chicken Marsala recipe?
Yes, you can double all ingredients—just be sure not to overcrowd your slow cooker. If needed, add a bit of extra cook time for even, thorough cooking.
Final Thoughts
I can’t wait for you to try this Slow Cooker Chicken Marsala—it’s cozy, elegant, and unbelievably easy. Make it for Sunday dinner, your next family get-together, or just a weeknight when you want something special without the fuss. Enjoy!
Print
Slow Cooker Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Description
This Slow Cooker Chicken Marsala recipe is a delicious and easy way to enjoy a classic Italian dish without all the fuss. Tender chicken breasts simmered in a flavorful marsala wine sauce with mushrooms, this dish is perfect for a cozy weeknight dinner.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- salt and pepper to taste (about 1/2 teaspoon of each)
For the Marsala Sauce:
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine (or chicken broth)
- 1/2 cup water
- 1/4 cup cornstarch
For Garnish:
- fresh parsley, roughly chopped
Instructions
- Prep the Slow Cooker: Lightly grease the slow cooker with nonstick spray.
- Season the Chicken: Season chicken breasts with salt and pepper, then place them in the slow cooker.
- Add Ingredients: Top the chicken with garlic, mushrooms, and marsala wine. Cover and cook on low for 5-6 hours.
- Thicken the Sauce: Transfer chicken to a plate. Dissolve cornstarch in water, then pour into the slow cooker. Return chicken to the slow cooker, switch to high, cover, and cook for an additional 20-30 minutes until the sauce thickens.
- Finish and Serve: Adjust seasoning with salt and pepper as needed. Garnish with parsley before serving.
Notes
- Serving suggestion – Serve with rice or mashed potatoes.
- Don’t like mushrooms? Leave them out!
- Marsala wine substitute – chicken broth makes a great substitute.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
