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.
lyssa’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.
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Crockpot Chicken Marsala
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This easy crockpot chicken marsala combines tender chicken, mushrooms, and a rich marsala sauce for a dinner that’s simple, cozy, and repeat-worthy.Course Dinner, Main CourseCuisine Italian AmericanKeyword crockpot chicken marsala, crockpot chicken marsala recipe, slow cooker chicken marsalaPrep Time 15 minutesminutesCook Time 4 hourshours20 minutesminutesTotal Time 4 hourshours35 minutesminutesServings 4servingsCalories 326kcalAuthor Alyssa RiversIngredients
4boneless skinless chicken breastsabout 2 pounds2tablespoonsolive oil1teaspoonsaltteaspoonpepper1mediumfinely diced shallotor ½ small yellow onion3teaspoonsminced garlicabout 3 cloves1cupMarsala winedry or cooking wine1cupchicken broth8ouncessliced mushroomsabout 1 ½ cups2tablespoonscold water2tablespoonscornstarchfresh parsleyas garnishInstructions
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.To the crockpot, add 1 medium finely diced shallot3 teaspoons minced garlic1 cup Marsala wine1 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.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
Storage & Reheating InstructionsFridge: 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
Calories: 326kcalCarbohydrates: 16gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 941mgPotassium: 698mgFiber: 1gSugar: 7gVitamin A: 37IUVitamin C: 4mgCalcium: 23mgIron: 1mg
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