This crockpot chicken marsala brings restaurant-style flavor straight to your slow cooker. Tender chicken, mushrooms, and a rich, savory sauce come together for an effortless dinner you’ll want on repeat.
Everything to Love About This Cozy Classic
- All the comfort, none of the hassle: Enjoy everything you love about chicken marsala without extra steps or time in the kitchen.
- Hands-off cooking at its best: Let the slow cooker do the work while the chicken turns tender and the sauce becomes rich and savory.
- Endless serving options: Spoon it over pasta, mashed potatoes, or rice, and add a simple side like air fryer green beans, asparagus, or a crisp salad to round out the meal.
Crockpot Chicken Marsala Ingredients
- Chicken: Aim for 1-inch thickness for even cooking. If thick, slice in half lengthwise or gently pound thinner.
- Searing chicken: You can skip this step, but it adds a lot of flavor and gives the chicken a better color.
- Creamy: If you want a creamy sauce, add a splash of cream at the end.
- Mushrooms: Use cremini or baby bella mushrooms for the best flavor.
How to Make Crockpot Chicken Marsala
This crock pot chicken marsala recipe is hands-off cooking at its best! A quick sear and the slow cooker takes over, turning the chicken tender and the sauce rich. Pair with your favorite sides for an easy weeknight winner!
- Sear: Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper. Add chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
- Combine and Cook: To the crockpot, add diced shallot, minced garlic, Marsala wine, chicken broth, and sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. When the chicken’s internal temperature reaches 165°F, transfer it to a plate and cover to keep warm.
- Cornstarch Slurry and Cook: In a small bowl, whisk the cold water and cornstarch to make a slurry, then pour it into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened.
- Serve: Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve crockpot chicken marsala over pasta or potatoes, then garnish with fresh parsley.
Alyssa’s Pro Tip
Cooking Wine: Use dry Marsala or Marsala cooking wine, not sweet Marsala. If you can’t find it, swap in Madeira, dry sherry, or dry white wine with a splash of brandy. For a nonalcoholic option, use white grape juice with a splash of sherry vinegar.
Crockpot Chicken Marsala
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Ingredients
- 4 boneless skinless chicken breasts about 2 pounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium finely diced shallot or ½ small yellow onion
- 3 teaspoons minced garlic about 3 cloves
- 1 cup Marsala wine dry or cooking wine
- 1 cup chicken broth
- 8 ounces sliced mushrooms about 1 ½ cups
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- fresh parsley as garnish
Instructions
-
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
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To the crockpot, add 1 medium finely diced shallot, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken broth, and 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The internal temperature of the chicken should reach 165 degrees. Remove the chicken to a plate and cover to keep warm.
-
In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch to make a slurry.
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Pour the slurry into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened. Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve over pasta or potatoes and top with fresh parsley as a garnish.
Notes
- Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet over low heat until heated through.
- Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
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