Slow Cooker Chicken Marsala is a deliciously tender chicken dish simmered in a rich, flavorful sauce made with mushrooms, Marsala wine, and a touch of garlic. The slow cooker does all the work, making the chicken so soft it almost falls apart, while the sauce becomes beautifully deep and comforting.
I love making this dish because it’s hands-off but tastes like you spent hours in the kitchen. The mushrooms soak up all the wine and chicken flavors, and the sauce thickens just right without any extra fuss. It’s one of those recipes I turn to when I want a special meal without the stress.
My favorite way to serve Slow Cooker Chicken Marsala is over creamy mashed potatoes or buttery egg noodles to catch all that amazing sauce. I always find that it’s a crowd-pleaser, perfect for both weeknight dinners and casual gatherings. Plus, you’ll love coming home to the wonderful aroma filling your house.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect because they cook evenly and stay tender. If you prefer, boneless thighs add more flavor and stay extra juicy.
Marsala Wine: This sweet fortified wine gives the dish its classic flavor. If you don’t have Marsala, dry sherry or a mix of white grape juice and balsamic vinegar can work as a substitute.
Mushrooms: Cremini mushrooms add a nice earthy taste. White button mushrooms are a good, more affordable alternative. Be sure to slice them evenly for even cooking.
Butter and Flour: These ingredients help thicken the sauce at the end. For a dairy-free version, use a plant-based butter or olive oil, and cornstarch mixed with water instead of flour.
How Do I Get the Best Flavor When Using a Slow Cooker for Chicken Marsala?
Slow cookers can sometimes dilute flavors. To keep this dish rich:
- Sear the chicken and mushrooms first. This adds a golden color and deep flavor.
- Deglaze the pan with Marsala wine. Scrape the browned bits—they add complexity to your sauce.
- Add fresh herbs like thyme. They release bright aromas over long cooking.
- Thicken the sauce at the end. Stir in a flour-water mixture and butter while cooking on high for a short time to avoid watery sauce.
These steps keep your slow cooker Chicken Marsala tasting vibrant and well-rounded, just like a slower stovetop version.
Equipment You’ll Need
- Slow cooker – it gently cooks the chicken low and slow for tender results.
- Large skillet – perfect for searing chicken and sautéing mushrooms before slow cooking.
- Wooden spoon or silicone spatula – ideal for scraping the pan and stirring without scratching.
- Measuring cups and spoons – to get your wine, broth, and seasonings just right.
- Small bowl – for mixing the flour and water slurry to thicken the sauce later.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs to get a richer, juicier dish.
- Add a splash of heavy cream at the end for a creamier sauce.
- Include pearl onions or shallots for a touch of sweetness and extra depth.
- Stir in fresh spinach just before serving for a pop of color and nutrition.
Slow Cooker Chicken Marsala
Ingredients You’ll Need:
For the Chicken Marsala:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
- Mashed potatoes or egg noodles, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, including searing the chicken and mushrooms, plus 4 to 6 hours of slow cooking on low (or 2 to 3 hours on high). You’ll also need about 10-15 minutes at the end to thicken the sauce and assemble the dish.
Step-by-Step Instructions:
1. Prep and Sear the Chicken:
Start by seasoning your chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes on each side until nicely browned. Once done, remove the chicken and set it aside for the slow cooker.
2. Sauté Mushrooms and Add Garlic:
In the same skillet, add the sliced mushrooms. Cook them for 4 to 5 minutes until they’re lightly browned and fragrant. Toss in the minced garlic and cook for about 30 seconds. This will bring out a lovely aroma.
3. Make the Sauce Base:
Pour the Marsala wine into the skillet to deglaze it, scraping the bottom to lift all those tasty browned bits. Let it simmer for 2 to 3 minutes to reduce a little. Then add the chicken broth and thyme, stirring everything together.
4. Slow Cook:
Transfer the mushrooms and sauce mixture into your slow cooker. Place the seared chicken breasts on top. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is tender and fully cooked.
5. Thicken the Sauce:
Once the chicken is cooked, take it out and keep warm. In a small bowl, mix the flour and water to create a smooth slurry. Pour this into the slow cooker along with the butter. Cook on high for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
6. Finish and Serve:
Return the chicken to the slow cooker, coating it well with the thickened sauce and mushrooms. Serve hot over creamy mashed potatoes or egg noodles. Sprinkle with fresh parsley for a little color and extra flavor.
Enjoy your tasty, comforting Slow Cooker Chicken Marsala — perfect for any day you want a delicious meal with minimal effort!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, but be sure to fully thaw the chicken breasts before cooking. Cooking frozen chicken in the slow cooker can lead to uneven cooking and food safety issues.
Can I Substitute Another Wine for Marsala?
Absolutely! Dry sherry or a mix of white grape juice and a splash of balsamic vinegar work well as substitutes if you don’t have Marsala on hand.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare and sear the chicken and mushrooms a day ahead, then refrigerate. When ready, assemble everything in the slow cooker and start cooking. The sauce is best thickened just before serving.
