Slow Cooker Chicken Marsala

Why You’ll Love This Recipe

The slow cooker does all the heavy lifting in this dish, making it an easy yet impressive meal. The combination of tender chicken, earthy mushrooms, and the rich Marsala wine sauce creates a comforting dish that pairs well with a variety of sides, like mashed potatoes or pasta. The creaminess of the sauce, combined with the spices and wine, makes this dish feel indulgent while being simple enough for any home cook to prepare. Plus, it’s customizable with ingredient substitutions if you want to make it your own.

Ingredients

• 6 boneless, skinless chicken breasts (1.5 to 2 pounds)

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• ½ teaspoon sweet paprika

• Salt and fresh ground black pepper, to taste

• 1 tablespoon olive oil

• 8 ounces mushrooms, sliced

• 4 cloves garlic, minced

• 1 cup dry Marsala wine

• ½ cup water

• ¼ cup cornstarch

• ¼ cup heavy cream

• Chopped fresh parsley, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Lightly grease a 6-quart slow cooker with cooking spray and set it aside.

2. Season the chicken breasts on all sides with garlic powder, dried basil, thyme, paprika, salt, and pepper.

3. Heat olive oil in a skillet over medium-high heat.

4. Add the seasoned chicken breasts to the skillet and cook for 3 minutes on each side until lightly browned.

5. Transfer the browned chicken to the slow cooker, then top with sliced mushrooms and minced garlic.

6. Return the skillet to medium-high heat and add Marsala wine. Cook for 1 minute, scraping up any browned bits from the skillet.

7. Pour the wine sauce over the chicken and mushrooms in the slow cooker.

8. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken is done when the internal temperature reaches 165°F.

9. Remove the chicken breasts from the slow cooker and set them aside on a plate.

10. In a small bowl, combine water and cornstarch, whisking until smooth. Add this cornstarch slurry to the wine sauce and stir to combine.

11. Add heavy cream to the sauce and whisk until smooth. Taste the sauce and adjust the seasoning with salt and pepper.

12. Return the chicken to the slow cooker and cover. Cook on HIGH for an additional 20 minutes or until the sauce thickens.

13. Transfer the chicken to serving plates, top with the mushroom sauce, and garnish with chopped parsley.

14. Serve immediately and enjoy!

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH

• Total Time: 4 hours 10 minutes

Variations

• Wine Substitution: If you prefer not to use Marsala wine, you can substitute it with dry white wine, Sherry, Madeira, or even chicken broth. Just keep in mind that the flavor may slightly differ from the classic version.

• Non-Alcoholic Option: For a non-alcoholic version, replace the Marsala wine with low-sodium chicken broth for a similar depth of flavor.

• Additional Vegetables: Add other vegetables like carrots or onions to the slow cooker for added texture and flavor.

• Vegan Version: To make this dish vegan, you can substitute the chicken with plant-based chicken alternatives and use coconut cream or a plant-based heavy cream.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat the chicken and sauce in a skillet over low heat until warmed through, or in the microwave, stirring occasionally to prevent the sauce from separating.

FAQs

Can I make Chicken Marsala ahead of time?

Yes, you can prepare the chicken and sauce ahead of time and store it in the refrigerator. Reheat it when ready to serve.

Can I use frozen chicken breasts in the slow cooker?

It’s not recommended to cook frozen chicken breasts in the slow cooker, as it can lead to uneven cooking. Always use thawed chicken for the best results.

What kind of wine should I use for Chicken Marsala?

Use dry Marsala wine for the best flavor. Sweet Marsala wine is typically reserved for desserts and can alter the taste of this savory dish.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F. You can use an instant-read thermometer to check the temperature.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs would work well in this recipe. They’re a bit juicier and will add extra flavor.

Can I skip browning the chicken first?

While browning the chicken adds more flavor to the dish, it’s not mandatory. You can add the raw chicken directly to the slow cooker if you're short on time.

Is this dish suitable for a low-carb diet?

Yes, this dish is relatively low in carbs. However, if you are on a strict keto diet, consider using a substitute for the cornstarch, such as xanthan gum or almond flour, to thicken the sauce.

What should I serve with Chicken Marsala?

Chicken Marsala pairs well with mashed potatoes, pasta, rice, or steamed vegetables. A side of crusty bread is also great for soaking up the delicious sauce.

Can I make this dish with boneless skinless thighs instead of breasts?

Yes, boneless skinless chicken thighs will work just as well and will provide a slightly richer flavor.

How do I make the sauce thicker?

To make the sauce thicker, simply add more cornstarch to the slurry, or increase the amount of heavy cream. You can also cook the sauce on high for a little longer to reduce it.

Conclusion

Slow Cooker Chicken Marsala is a rich, flavorful dish that brings the taste of a restaurant-quality meal right into your home. The slow cooker makes this recipe easy to prepare, while the combination of chicken, mushrooms, and creamy Marsala wine sauce will have everyone asking for seconds. Whether you’re looking to save time on a busy evening or impress your guests with a delicious homemade dinner, this dish is sure to be a hit!

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