Crockpot Chicken Marsala

    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.

    Crockpot chicken marsala cooked and ready to serve.

    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

    Overhead shot of labeled 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!

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Chicken breasts searing in a pan.
    Chicken and mushrooms added to the crockpot.
    Sauce ingredients added to the crockpot.

    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.

    Print

    Crockpot Chicken Marsala

    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 Course
    Cuisine Italian American
    Keyword crockpot chicken marsala, crockpot chicken marsala recipe, slow cooker chicken marsala
    Prep Time 15 minutes
    Cook Time 4 hours 20 minutes
    Total Time 4 hours 35 minutes
    Servings 4 servings
    Calories 326kcal
    Author Alyssa Rivers

    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.
    • 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.
    • 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 Instructions
    • 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

    Calories: 326kcal | Carbohydrates: 16g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 941mg | Potassium: 698mg | Fiber: 1g | Sugar: 7g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
    Plated crockpot chicken marsala next to mashed potatoes.

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