Slow Cooker Chicken Marsala Recipe

If you’re craving a dish that’s effortlessly flavorful and perfect for busy days, you’re going to adore this Slow Cooker Chicken Marsala Recipe. It’s one of those meals that feels fancy but actually requires very little hands-on time—just toss everything in, walk away, and come back to tender chicken bathed in a rich, creamy mushroom and Marsala wine sauce. I absolutely love how this turns out every time, and I know you will too!

this Recipe

Ingredients You’ll Need

All these ingredients come together beautifully to create that classic Marsala flavor with a slow cooker’s ease. Just a heads up—using fresh mushrooms and good quality Marsala wine really makes a difference in the final taste.

• Boneless, skinless chicken breasts: I like to use fresh chicken breasts, and pounding them to an even thickness helps them cook evenly in the slow cooker.
• Kosher salt: Essential for seasoning and bringing out the flavors.
• Freshly ground black pepper: Adds a nice bit of warmth and depth.
• Garlic cloves: Minced fresh garlic is a must for that aromatic punch; avoid pre-minced jar garlic if you can.
• Cremini mushrooms: These give such a meaty texture and earthy flavor; you can substitute with baby bellas if creminis aren’t available.
• Dry Marsala wine: This is the star of the dish—choose a dry variety (not sweet) for the perfect sauce.
• Unsalted butter: Adds richness and smoothness when finishing the sauce.
• Water: Used to help create the cornstarch slurry, thickening the sauce perfectly.
• Cornstarch: The key to a silky, thick sauce; make sure it’s fully dissolved before adding.
• Heavy cream: For that luscious, creamy finish that makes Marsala so special.
• Freshly squeezed lemon juice: Just a little zing balances the richness of the sauce wonderfully.

Variations

I love to play around with this Slow Cooker Chicken Marsala Recipe depending on what I have on hand or how fancy I want it to feel. Don’t be afraid to make it your own—it’s super forgiving and versatile!

• Variation: For a dairy-free version, swap the heavy cream with canned coconut milk or cashew cream; the flavor profile changes but it stays creamy and delicious.
• Variation: If you’re short on Marsala wine, a dry sherry or even a good white wine can stand in as a substitute without losing that deep, savory taste.
• Variation: Adding fresh thyme or rosemary to the slow cooker gives the sauce a wonderful herbaceous note—my family especially loves this twist during cooler months.
• Variation: Try serving over mashed potatoes instead of pasta for a cozy, hearty option my kids go crazy for.

How to Make Slow Cooker Chicken Marsala Recipe

Step 1: Prepare and Pound the Chicken

Start by placing one chicken breast at a time in a gallon-sized zip-top bag, then gently pound it with the flat side of a meat mallet or a rolling pin until it’s about ½ inch thick. This step ensures your chicken cooks evenly and stays tender, which is a game changer. Season both sides liberally with kosher salt and freshly ground pepper—this is where your seasoning foundation begins!

Step 2: Add Ingredients to the Slow Cooker

Arrange the seasoned chicken breasts in a single layer inside your slow cooker. Don’t worry if they overlap slightly; the slow cooking will even things out. Scatter minced garlic and quartered cremini mushrooms atop the chicken, then carefully pour in the dry Marsala wine. This wine not only adds flavor but helps tenderize the meat, leading to that melt-in-your-mouth texture I mentioned earlier.

Step 3: Slow Cook to Perfection

Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours. Timing can vary depending on your slow cooker, so I recommend checking the chicken with an instant-read thermometer toward the end—the safe internal temperature is 165°F. Patience here pays off; rushing this step can leave chicken underdone or dry. When done, transfer the chicken to a plate and tent with foil to keep warm.

Step 4: Make the Marsala Sauce

Pour the sauce—garlic, mushrooms, and all—from the slow cooker into a large skillet. Add the tablespoon of butter and bring the mixture to a gentle simmer over medium heat. In a small bowl, whisk water and cornstarch until smooth, then stir this slurry into the simmering sauce. This thickens the sauce beautifully in about 5 to 7 minutes. Finally, whisk in the heavy cream and lemon juice for that indulgent, slightly tangy finish.

Step 5: Combine and Serve

Return the chicken breasts to the skillet, turning them gently to coat completely in that gorgeous Marsala sauce. Serve over your favorite cooked pasta—angel hair is my go-to—or even a bed of fresh salad greens. Don’t skip the fresh parsley and lemon wedges for garnish; they add a pop of color and brightness that make this dish feel like a restaurant-quality meal right at home.

How to Serve Slow Cooker Chicken Marsala Recipe

Garnishes

I like to finish with lots of freshly chopped parsley because it adds a bright, fresh note that balances all the richness. Plus, a few lemon wedges on the side bring just the right touch of acidity—you’d be surprised how much that little zing lifts the entire dish.

Side Dishes

This chicken Marsala pairs beautifully with angel hair pasta tossed lightly in olive oil or butter, which soaks up the sauce perfectly. On lighter days, I serve it with a simple mixed green salad dressed with lemon vinaigrette to keep things fresh. Mashed potatoes or creamy polenta are fantastic for soaking up every last drop of sauce as well.

Creative Ways to Present

For special dinners, I’ve served this in shallow pasta bowls with extra sauce spooned on top and a sprinkle of Parmesan for a touch of elegance. Sometimes I use small individual ramekins for a cute portioned look or arrange the chicken breasts over a colorful bed of sautéed greens and mushrooms for a restaurant-worthy presentation that always wows guests.

Make Ahead and Storage

Storing Leftovers

After the meal, I let leftovers cool completely, then store them in an airtight container in the fridge. They keep well for up to 3 days, making for an easy lunch or dinner the next day. I find that the flavors deepen overnight, so leftovers are just as delicious, if not better!

Freezing

I’ve frozen this Slow Cooker Chicken Marsala Recipe a few times with success. Just make sure to cool it fully, then portion it into freezer-safe containers. When thawed, the sauce maintains its creamy texture well. It’s great to have on hand for quick meals, especially when you’re short on time during the week.

Reheating

The best way I’ve found to reheat is gently warming it in a skillet over low heat, stirring occasionally to prevent the sauce from separating. If it looks too thick, a splash of water or broth helps loosen it up. The microwave works in a pinch, but slow, careful reheating keeps the chicken juicy and the sauce silky.

FAQs

Final Thoughts

This Slow Cooker Chicken Marsala Recipe is truly one of my go-to comfort meals that feels special without any stress. I remember the first time I tried making it in the slow cooker—how amazed I was by the tender chicken and the sauce’s rich flavors coming together with almost zero effort. It’s the kind of recipe that keeps me coming back when I want to share a warm, inviting dinner with family or friends. Give it a try—you’ll enjoy how easy it is, and I bet you’ll want to keep this one in your weekly rotation just like I do!

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