Slow Cooker Chicken Marsala: The Ultimate Comfort Meal

Discover the ultimate Slow Cooker Chicken Marsala recipe, a dish that transforms simple ingredients into a rich, savory, and deeply comforting meal. If you’ve been searching for a restaurant-quality dinner that practically makes itself, you’ve found it. This recipe is designed for the enthusiastic home cook who loves incredible flavor without spending hours in the kitchen. We’re leveraging the magic of the slow cooker to create tender, juicy chicken smothered in a velvety mushroom and wine sauce that’s simply irresistible.

Forget the notion that slow cookers can’t produce deep, complex flavors. We’ll show you the essential step of searing the chicken and sautéing the aromatics beforehand, a small effort that pays huge dividends in the final dish. This method builds a foundation of flavor that melds and matures over hours, resulting in a truly spectacular meal.

Why You’ll Love This Slow Cooker Chicken Marsala Recipe

• Effortless Elegance: This dish feels fancy enough for a special occasion but is easy enough for a busy weeknight. Just a little prep work, and the slow cooker does the rest.
• Incredible Flavor: A rich, savory sauce made with Marsala wine, mushrooms, and garlic creates a depth of flavor that’s simply divine.
• Perfectly Tender Chicken: Cooking low and slow ensures the chicken breasts are juicy and fall-apart tender every single time.
• Versatile Pairing: This chicken marsala pairs beautifully with a wide variety of sides, from creamy Gouda mashed potatoes to pasta or simple roasted vegetables.

The Key Ingredients for Success

The magic of this Slow Cooker Chicken Marsala lies in its simple, yet powerful, combination of ingredients. Each one plays a crucial role in building the signature flavor profile.

For the Chicken:

• Chicken Breasts: We use boneless, skinless chicken breasts, pounded to an even thickness for consistent cooking.
• All-Purpose Flour: This creates a light crust for searing, which helps thicken the sauce later.
• Seasoning: A simple mix of salt, black pepper, and garlic powder is all you need to season the chicken perfectly.
• Olive Oil & Butter: A combination of both gives the best flavor and a golden-brown sear.

For the Marsala Sauce:

• Mushrooms: Cremini mushrooms (or baby bellas) are the star. They have a deeper, earthier flavor than white button mushrooms.
• Garlic & Shallots: These aromatics form the base of our sauce, providing a sweet and savory foundation.
• Dry Marsala Wine: This is the non-negotiable, signature ingredient. It provides a nutty, caramelized flavor that defines the dish.
• Chicken Broth: Use a good quality, low-sodium broth to control the saltiness of the final sauce.
• Heavy Cream: Added at the end, it brings a luxurious, creamy finish to the sauce.
• Fresh Parsley: For a touch of freshness and color to finish the dish.

How to Make The Best Slow Cooker Chicken Marsala

Follow these simple steps to create a flawless Crock Pot Chicken Marsala. The key is to build flavor in the pan before transferring everything to the slow cooker.

Step 1: Prepare and Sear the Chicken

First, pound the chicken breasts to about ½-inch thickness. This ensures they cook evenly and remain tender. In a shallow dish, combine the flour, salt, pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. You don’t need to cook it through. Transfer the seared chicken to the slow cooker.

Step 2: Sauté the Aromatics

In the same skillet, add the sliced mushrooms and cook until they have released their liquid and started to brown. Add the minced shallots and garlic, cooking for another minute until fragrant. This step is crucial for developing the deep, savory flavor of the sauce.

Step 3: Deglaze and Build the Sauce

Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half. Stir in the chicken broth and bring to a simmer. Pour this beautiful sauce mixture over the chicken in the slow cooker.

Step 4: Slow Cook to Perfection

Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be cooked through and incredibly tender. Avoid overcooking, as chicken breasts can become dry.

Step 5: Finish with Cream

About 15 minutes before serving, stir the heavy cream into the slow cooker. This will create that rich, velvety sauce we all love. If you prefer a thicker sauce, you can make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in with the cream. Garnish with fresh parsley before serving.

What to Serve with Chicken Marsala

This versatile dish pairs wonderfully with many sides. For a classic pairing, serve it over egg noodles or fettuccine to soak up all the delicious sauce. For a heartier meal, it’s fantastic with creamy polenta or our rich gouda mashed potatoes. If you’re looking for a lighter option, try serving it alongside some crispy air fryer broccoli or delicious honey-roasted carrots.

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Can I add other vegetables to this recipe?

While not traditional, you could add sliced onions along with the mushrooms for extra flavor. Some people also enjoy adding a handful of spinach at the end, allowing it to wilt into the creamy sauce.

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Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They have more fat, which keeps them very moist during slow cooking. The cooking time will be roughly the same.

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How do I get a thick, rich sauce in the slow cooker?

There are two keys to a thick sauce. First, dredging the chicken in flour before searing helps. Second, if your sauce isn’t thick enough at the end, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker during the last 15-20 minutes of cooking.

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Is this Slow Cooker Chicken Marsala recipe gluten-free?

As written, this recipe is not gluten-free due to the all-purpose flour. However, you can easily make it gluten-free by substituting the flour with a gluten-free all-purpose blend or cornstarch for dredging the chicken.

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What can I use as a substitute for Marsala wine?

For the best flavor, Marsala wine is highly recommended. However, in a pinch, you can substitute it with dry sherry, a deep-flavored brandy, or even a mixture of 1/2 cup grape juice with 1 tablespoon of brandy or vanilla extract for a non-alcoholic version.

Storage and Reheating Tips

Proper storage is key to enjoying your leftovers. Store any leftover chicken marsala in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat until heated through. You can also microwave it, but be careful not to overcook the chicken. Adding a splash of chicken broth can help loosen the sauce if it has thickened in the fridge.

The Ultimate Slow Cooker Chicken Marsala Awaits

This Slow Cooker Chicken Marsala recipe proves that you can achieve a deeply flavorful, elegant meal with minimal effort. It’s the perfect dish to have in your culinary repertoire for family dinners, date nights, or any time you crave a little comfort. Give it a try and let us know what you think in the comments. Don’t forget to save this recipe to your favorite board on Pinterest!

Slow Cooker Chicken Marsala: The Ultimate Comfort Meal

This Slow Cooker Chicken Marsala recipe delivers tender chicken in a rich, creamy mushroom and wine sauce. It's an easy, elegant, and flavorful crock pot meal perfect for any night of the week, packed with savory, restaurant-quality taste.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts about 1.5 lbs, pounded to ½-inch thickness
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz cremini mushrooms sliced
• 1 large shallot minced
• 3 cloves garlic minced
• 3/4 cup dry Marsala wine
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tbsp fresh parsley chopped, for garnish

Equipment

• 1 Slow Cooker A 6-quart slow cooker is ideal.
• 1 Large Skillet

Instructions

 

1. In a shallow dish, combine the flour, salt, pepper, and garlic powder. Dredge each pounded chicken breast in the flour mixture, ensuring it's lightly coated.
2. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. Transfer the seared chicken to the slow cooker.
3. In the same skillet, add the sliced mushrooms and cook until browned, about 5-7 minutes. Add the minced shallot and garlic and cook for 1 more minute until fragrant.
4. Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits. Allow it to simmer and reduce by half. Stir in the chicken broth, bring to a simmer, then pour the sauce over the chicken in the slow cooker.
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
6. Stir in the heavy cream during the last 15 minutes of cooking. Garnish with fresh parsley before serving.

Notes

For a thicker sauce, mix 1 tbsp of cornstarch with 2 tbsp of cold water to make a slurry. Stir it into the slow cooker along with the heavy cream.
Don't skip searing the chicken! It's the most important step for developing a deep, rich flavor.