Slow Cooker Chicken Marsala

The rich, aromatic flavors of Slow Cooker Chicken Marsala fill your kitchen with an irresistible invitation to dinner. This classic Italian-American dish transforms ordinary chicken breasts into fork-tender morsels bathed in a velvety mushroom wine sauce—all with minimal effort thanks to your trusty slow cooker. The marriage of earthy mushrooms, sweet Marsala wine, and fragrant herbs creates a restaurant-quality meal that simmers to perfection while you go about your day. You’ll learn how to achieve that perfect balance of flavors and texture in this Slow Cooker Chicken Marsala recipe that’s sure to become a family favorite.

Why You’ll Love This Recipe

This Slow Cooker Chicken Marsala stands out from traditional stovetop versions with its convenience and depth of flavor. The slow cooking method allows the chicken to absorb every nuance of the Marsala sauce while maintaining incredible tenderness—no more dried-out chicken breasts! The contrast between the silky sauce and the meaty texture of mushrooms creates a satisfying mouthfeel with each bite.

What makes this recipe truly special is how the flavors develop over hours of gentle cooking. The Marsala wine reduces and concentrates, creating a sauce that’s simultaneously rich and delicate. Busy home cooks will appreciate how this elegant dish practically prepares itself—simply set it up in the morning and return to a gourmet dinner by evening. The aroma that greets you when you walk through the door after a long day is reason enough to make this recipe.

Additionally, this Slow Cooker Chicken Marsala is perfect for entertaining, as it frees you to focus on your guests instead of hovering over the stove. The impressive results belie the minimal effort required, making this a secret weapon for stress-free dinner parties.

Ingredients

For this Slow Cooker Chicken Marsala, you’ll need:

• 2 pounds (900g) boneless, skinless chicken breasts
• 1/2 cup (60g) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 16 ounces (450g) cremini or baby bella mushrooms, sliced
• 1 medium onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 3/4 cup (180ml) dry Marsala wine (authentic, not cooking wine)
• 3/4 cup (180ml) chicken broth, low-sodium
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 2 bay leaves
• 1/2 cup (120ml) heavy cream
• 2 tablespoons fresh parsley, chopped

The Marsala wine is the star ingredient here—opt for a dry version from the wine section rather than “cooking Marsala” for authentic flavor. Cremini mushrooms provide a meaty texture and earthy flavor that perfectly complements the wine sauce, but white button mushrooms work well too if that’s what you have on hand.

Pro Tips

Master the Initial Sear: While it might be tempting to skip the browning step and toss everything into the slow cooker, taking an extra 10 minutes to sear the chicken creates a flavor foundation that transforms your Slow Cooker Chicken Marsala from good to exceptional. The Maillard reaction that occurs during searing develops complex flavors that simply can’t be achieved through slow cooking alone. Make sure your pan is hot and don’t crowd the chicken pieces to ensure proper browning.

Deglaze with Precision: After sautéing the mushrooms and onions, deglaze the pan with Marsala wine, making sure to scrape up all the browned bits from the bottom. This step captures concentrated flavor compounds that would otherwise be lost. Allow the wine to simmer for 2-3 minutes before transferring to the slow cooker—this burns off some of the alcohol while preserving the wine’s distinctive taste that defines authentic chicken Marsala.

Timing the Cream Addition: Add the heavy cream only during the last 30 minutes of cooking. This prevents the cream from potentially breaking down during long hours of heat exposure while still allowing enough time for it to incorporate fully into the sauce. If you’re away from home, you can stir in room-temperature cream right before serving—just allow 5-10 minutes for it to warm through and blend with the sauce.

Instructions

Step 1: Prepare the Chicken

Start by combining the flour, salt, and pepper in a shallow dish. Pat the chicken breasts dry with paper towels—this ensures proper browning. Lightly dredge each piece in the seasoned flour, shaking off excess. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil until shimmering. Add the chicken and sear for 2-3 minutes per side until golden brown (not cooked through). Transfer the browned chicken to your slow cooker.

Step 2: Create the Flavor Base

In the same skillet, add the remaining tablespoon of olive oil. Add mushrooms and cook without stirring for 2 minutes to develop caramelization. Stir and cook for another 3 minutes until they release their moisture. Add the diced onions and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant. The aroma at this stage gives you a preview of the amazing Slow Cooker Chicken Marsala to come!

Step 3: Deglaze and Build the Sauce

Pour in the Marsala wine, stirring vigorously to scrape up all the browned bits from the pan. Let the wine simmer for 2 minutes, allowing the alcohol to cook off slightly. Whisk in the chicken broth and tomato paste until smooth. Add the dried thyme and bay leaves, then bring the mixture to a gentle boil. This creates the flavor-packed liquid that will transform into your luxurious Marsala sauce.

Step 4: Slow Cook to Perfection

Pour the mushroom and wine mixture over the chicken in the slow cooker. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and registers 165°F (74°C) on an instant-read thermometer. The slow, gentle cooking allows the Slow Cooker Chicken Marsala flavors to meld beautifully while keeping the chicken moist.

Step 5: Finish the Dish

About 30 minutes before serving, stir in the heavy cream. If the sauce seems too thin, you can create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in. Remove the bay leaves, taste, and adjust seasoning if needed. Just before serving, sprinkle with fresh chopped parsley for a bright finish to your Slow Cooker Chicken Marsala.

Variations

Creamy Marsala with Sun-Dried Tomatoes: Add 1/3 cup julienned sun-dried tomatoes (not oil-packed) to the slow cooker along with the mushrooms. Their concentrated flavor adds sweet-tart notes that complement the Marsala wine beautifully. This variation creates an even more complex sauce for your Slow Cooker Chicken Marsala while adding appealing color contrast.

Dairy-Free Option: For those avoiding dairy, replace the heavy cream with 1/2 cup full-fat coconut milk plus 1 tablespoon of nutritional yeast. This maintains the silky texture while adding a subtle nutty flavor that works surprisingly well with the mushrooms. The result is a dairy-free slow cooker chicken with Marsala wine that sacrifices none of the richness of the original.

Chicken Marsala Soup: Transform leftover Slow Cooker Chicken Marsala into a completely new meal by shredding the chicken and adding 4 cups additional chicken broth, 1 cup diced carrots, and 1 cup cooked orzo pasta. Heat through for a comforting soup that captures all the flavors of the original dish in a new format—perfect for stretching leftovers into a second meal.

Storage and Serving

Slow Cooker Chicken Marsala keeps beautifully in an airtight container in the refrigerator for up to 3 days, with flavors actually improving overnight as they continue to meld. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened too much.

For an elegant presentation, serve your Slow Cooker Chicken Marsala over buttered egg noodles with the sauce spooned generously on top. Garnish with additional fresh parsley and a few fresh mushroom slices. Alternatively, pair with creamy mashed potatoes which provide the perfect canvas for soaking up the luxurious sauce. For a lighter option, serve alongside roasted asparagus and a simple green salad dressed with lemon vinaigrette—the brightness cuts through the richness of the Marsala sauce beautifully.

For a complete Italian-inspired dinner, offer crusty artisan bread on the side for sauce-mopping and consider starting with a light antipasto platter featuring marinated vegetables and olives.

FAQs

Can I use chicken thighs instead of breasts in this Slow Cooker Chicken Marsala?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often result in even more tender meat. No adjustments to cooking time are needed, though you might want to trim excess fat before browning.

What if I don’t have Marsala wine?
While Marsala provides the signature flavor, in a pinch you can substitute a mixture of 1/2 cup dry white wine plus 1/4 cup brandy, or use all dry sherry. The flavor profile will be different but still delicious.

My sauce is too thin. How can I thicken it?
Create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir this into the sauce during the last 30 minutes of cooking, or if the dish is finished, remove the chicken, add the slurry to the sauce, and simmer on HIGH uncovered for 10-15 minutes.

Can I prepare this recipe ahead of time?
Yes! Complete Steps 1-3, then refrigerate the browned chicken and sauce separately overnight. In the morning, add everything to your slow cooker and proceed with Step 4.

Is this recipe gluten-free?
To make gluten-free Slow Cooker Chicken Marsala, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken, and verify that your Marsala wine and chicken broth are gluten-free.

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