Easy and flavorful Slow Cooker Chicken Marsala in a savory sauce filled with mushrooms and garlic!
Loving this super easy Slow Cooker Chicken Marsala? You’ll also want to try my NEW Instant Pot Chicken Marsala, Sheet Pan Balsamic Chicken with Potatoes and Carrots, One Pan Garlic Herb Chicken and Asparagus, and Healthy Slow Cooker Chicken Cacciatore.
Here’s How You Make It
Delicious — It’s SO good! Incredibly easy with just a few minutes of prep and that creamy sauce is heavenly. It’s easy peasy and crazy delicious meals like this that get me through stressful weeks. I could use a few more like this after our kitchen disaster.
Easy — I mean, you just can’t beat a slow cooker for busy weeknight cooking. Simply add your ingredients, cook, shred the chicken, and add it back in. Serve over rice and dinner is DONE.
Great for busy weeknights — It’s so great for those busy days when you don’t have time to make anything at dinner time, because when dinner time rolls around, dinner is done!
Leftovers — IF you have any leftovers (big if!) this chicken marsala is great the next day too. You could double this recipe to ensure leftovers as well, no problem. Leftovers keep just fine in the fridge, I would not recommend freezing this dish.
Ingredients
- Boneless Skinless Chicken Breasts — This kind of chicken cut is the best no-muss, no-fuss way to enjoy chicken marsala in the slow cooker.
- Minced Garlic — Minced garlic adds a wonderful flavor to this dish and is a key ingredient, don’t skip (or skimp) on it!
- Sliced Mushrooms — You can skip the mushrooms if you’re not a fan but they give this dish such a great depth of flavor and texture that you’ll be missing out if you don’t add them! (You can always add them for flavor and pick them out later, too.)
- Sweet Marsala Cooking Wine — Marsala cooking wine is the best option for this slow cooker chicken marsala, but if you don’t like it or can’t find it, you can also use chicken broth.
- Water & Cornstarch — Mix these two ingredients together at the end of cooking to create a slurry that will thicken your chicken marsala.
- Fresh Parsley — There’s nothing like fresh herbs sprinkled over dinner before serving! Roughly chop some parsley to add over the top of this chicken for extra flavor and color. If you don’t have fresh, you can use dried too.
Here’s How You Make It
- First, lightly grease your slow cooker insert with nonstick spray to make for easier clean up later. Then, season the chicken with salt and pepper on both sides and place in the bottom of the insert. (photos 1-2)
- Next, add the garlic, mushrooms, and marsala wine right on top of your seasoned chicken. Add the lid and set the slow cooker for 5-6 hours on low. (photos 3-4)
- When the chicken is done, use a slotted spoon to transfer it to a plate. Then, whisk together the water and cornstarch until dissolved to make the slurry. Pour this into the sauce in the slow cooker and stir. (photos 5-7)
- Add the chicken back to the slow cooker and turn the heat to high. Re-cover and allow the chicken marsala to cook for another 20-30 minutes, or until the sauce is thickened. Right before serving, taste the sauce and add salt and/or pepper as needed. (photos 8-10)
- Sprinkle with parsley and serve. (not pictured)
Expert Tips + Tricks
- Serve this chicken marsala over noodles, rice, or mashed potatoes.
- Don’t like mushrooms? Then I suggest cooking with them and picking them out or leaving them out entirely.
- This chicken marsala will keep in the fridge for up to 5 days.
Frequently Asked Questions
The most important ingredient in chicken marsala is marsala wine. If you don’t have marsala wine you can use chicken broth in a pinch, or another kind of cooking wine like dry Madeira, port, or red vermouth.
Some sauces also call for the addition of chicken broth and cream but I like to leave that out, as I think the wine, mushrooms, and garlic make the best sauce!
I’ve found the easiest way for me to clean a slow cooker is to let it sit in the sink with warm water and dish soap to soak before cleaning. I typically let it soak overnight. If it’s not too bad, you can also put it in the dishwasher (check to make sure it’s dishwasher safe first, though).
More Recipes
- Creamy Mushroom Garlic Chicken
- Sautéed Garlic Butter Mushrooms
- Mushroom Sauce for Chicken
- Creamy Mushroom Pasta with Bacon
- Slow Cooker Beef Roast
- Slow Cooker BBQ Chicken
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Slow Cooker Chicken Marsala
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper to taste - (I used about ½ teaspoon of each)
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine - (may sub chicken broth in a pinch)
- ½ cup water
- ¼ cup corn starch
- fresh parsley - roughly chopped
Instructions
- Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
- Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
- Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
- Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.
Video
Notes
Nutrition
Recipe slightly adapted from Tablespoon.
So i will be able to sub the wine for chicken broth? If so, will it taste the same?
Hi Eve, chicken broth would be a pretty good substitute if you don’t have any marsala cooking wine 🙂
Tiffany, I want to make this tomorrow for dinner. Just a few questions. I’m gone for the whole day so it’ll cook for 10 hours and am worried that it won’t turn out. Also I have 4 kids so I want to double the recipe. Any advice on that? I think I may have to wait till a weekend to make it so it don’t cook too long:(
Hi Michele! You can easily double this recipe just fine. However, I think 10 hours might be too long because it will probably dry out the chicken dang it… There’s a chance it might not if you start with frozen chicken and cook on low??
Hi. Looks great! My husband and I have been watching calorie intake. Any idea what that might be for this? It seems like it should be pretty slim.
Is there a difference in white cooking wine & marsala cooking wine?
I have white cooking wine, will this work?
I have this in my crockpot right now!! Can’t wait to try it!!
Cant wait to try this for my daughter!! Do you have the nutrition numbers on this, especially carbs?
Hi Marcia – I don’t have the nutrition stats on hand but when I need them I use http://www.myfitnesspal.com it’s free and so easy to use!
This looks delish! Can you make ahead and freeze this?
Hi! I I haven’t myself but I don’t see why it wouldn’t work!
This looks delicious! I will def. be trying this. Did you use regular chicken breast or the hand trimmed/half breasts?
Hi Theresa, I use regular chicken breasts for this recipe 🙂
Can this be cooked on high to shorten cooking time? TIA
Do you think this could be cooked on high?
Hi Jenna, you could cook it on high, but be sure not to cook it too long as it will dry out the chicken.
This is only the 2nd time ive ever used a crockpot and my chicken breast came out shredded… I’m so bummed! How do I keep it from happening next time?
Hi Josie, I don’t think I’ve ever had this problem, the chicken breasts would stay in one piece unless you pull them apart!
Shorten the cook time to keep the breasts whole. Your crockpot probably just gets hotter than hers. 🙂
I was so excited to try this but it was WAY to strong in the wine department. I couldn’t eat it. My husband liked it though. I love the Cheesecake Factory Chicken Marsala and looking at copycat recipes of theirs it looks like they do even broth to Marsala. That would probably explain why your recipe seemed so strong.
Advice to anyone that doesn’t love wine or is looking for a Cheesecake Factory type dish DEFINITELY tone down the Marsala.
This sounds really good! I will be making it for the first time for a potluck. Since I will have to serve it to a larger group, I plan on slicing the chicken breasts into more servable portions. Should I reduce the cooking time so the chicken doesn’t dry out? I plan on doubling the recipe basically. If you have any other suggestions since I’m doubling the recipe, please do let me know. Thank you and happy holidays!
The recipe looks yummy. Do you have any idea how many lbs of chicken breast this will require? The size of chicken breasts vary greatly where I shop so it’s hard for me to know how many I actually need. Weight will be so much easier!
Easy and tasty – wouldn’t change a thing!