Slow Cooker Chicken Marsala – Tender, Saucy, and Weeknight-Friendly

If you love the cozy, restaurant-style flavor of Chicken Marsala but don’t have time to fuss over a skillet, this slow cooker version is the answer. It’s rich, savory, and comforting, with tender chicken and a glossy mushroom Marsala sauce. You still get that classic balance of wine, garlic, and herbs, but the slow cooker does the heavy lifting.

Serve it over mashed potatoes, pasta, or creamy polenta, and dinner feels a little special—without a lot of effort.

Slow Cooker Chicken Marsala - Tender, Saucy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
• Salt and black pepper: For seasoning
• Flour: 1/4 cup, for light dredging and sauce body (use gluten-free if needed)
• Olive oil or butter: 2 tablespoons, for searing
• Cremini or baby bella mushrooms: 16 ounces, sliced
• Shallots or onion: 1/2 cup finely chopped
• Garlic: 3–4 cloves, minced
• Dry Marsala wine: 1 cup (choose dry, not sweet)
• Chicken broth: 1 cup (low-sodium)
• Thyme: 1 teaspoon dried or 1 tablespoon fresh
• Bay leaf: 1 leaf (optional)
• Butter: 2 tablespoons, for finishing
• Heavy cream or half-and-half: 1/4 to 1/3 cup (optional, for a creamier sauce)
• Fresh parsley: For garnish

Instructions

 

• Season and dredge: Pat the chicken dry. Season both sides with salt and pepper. Lightly dredge in flour, shaking off the excess.
• Sear the chicken (recommended): Heat olive oil or butter in a skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. Transfer to the slow cooker. This step boosts flavor but can be skipped if you’re short on time.
• Sauté aromatics: In the same skillet, add mushrooms with a pinch of salt. Cook 4–5 minutes until they release moisture and start to brown. Stir in shallots (or onion) and cook 2 minutes. Add garlic and cook 30 seconds until fragrant.
• Deglaze with Marsala: Pour in the Marsala wine. Scrape up browned bits and simmer 1–2 minutes to reduce slightly.
• Load the slow cooker: Add the mushroom mixture over the chicken. Pour in chicken broth. Add thyme and bay leaf.
• Cook: Cover and cook on Low for 4–5 hours or on High for 2–3 hours. The chicken should be tender and cooked through.
• Finish the sauce: Remove the bay leaf. Stir in butter until melted. If using cream, stir it in now. Taste and adjust salt and pepper.
• Thicken if needed: For a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the slow cooker, cover, and cook on High 10–15 minutes until glossy.
• Serve: Spoon the mushroom Marsala sauce over the chicken. Garnish with chopped parsley. Pair with potatoes, pasta, or your favorite side.

What Makes This Recipe So Good

• Hands-off cooking: A quick sear up front (optional but recommended), then everything simmers in the slow cooker while you do other things.
• Classic flavor, simplified: You still get the hallmark Marsala aroma—warm, nutty wine and buttery mushrooms—in a fuss-free format.
• Ultra tender chicken: Slow cooking keeps boneless chicken breasts or thighs juicy and fork-tender.
• Weeknight or entertaining: It looks fancy on the plate but doesn’t require last-minute juggling.
• Flexible sides: Great with mashed potatoes, egg noodles, risotto, cauliflower mash, or crusty bread.

What You’ll Need

• Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
• Salt and black pepper: For seasoning
• Flour: 1/4 cup, for light dredging and sauce body (use gluten-free if needed)
• Olive oil or butter: 2 tablespoons, for searing
• Cremini or baby bella mushrooms: 16 ounces, sliced
• Shallots or onion: 1/2 cup finely chopped
• Garlic: 3–4 cloves, minced
• Dry Marsala wine: 1 cup (choose dry, not sweet)
• Chicken broth: 1 cup (low-sodium)
• Thyme: 1 teaspoon dried or 1 tablespoon fresh
• Bay leaf: 1 leaf (optional)
• Butter: 2 tablespoons, for finishing
• Heavy cream or half-and-half: 1/4 to 1/3 cup (optional, for a creamier sauce)
• Fresh parsley: For garnish

Instructions

1. Season and dredge: Pat the chicken dry. Season both sides with salt and pepper. Lightly dredge in flour, shaking off the excess.
2. Sear the chicken (recommended): Heat olive oil or butter in a skillet over medium-high.

   Sear chicken 2–3 minutes per side until lightly golden. Transfer to the slow cooker. This step boosts flavor but can be skipped if you’re short on time.

3. Sauté aromatics: In the same skillet, add mushrooms with a pinch of salt.

   Cook 4–5 minutes until they release moisture and start to brown. Stir in shallots (or onion) and cook 2 minutes. Add garlic and cook 30 seconds until fragrant.

4. Deglaze with Marsala: Pour in the Marsala wine.

   Scrape up browned bits and simmer 1–2 minutes to reduce slightly.

5. Load the slow cooker: Add the mushroom mixture over the chicken. Pour in chicken broth. Add thyme and bay leaf.
6. Cook: Cover and cook on Low for 4–5 hours or on High for 2–3 hours.

   The chicken should be tender and cooked through.

7. Finish the sauce: Remove the bay leaf. Stir in butter until melted. If using cream, stir it in now.

   Taste and adjust salt and pepper.

8. Thicken if needed: For a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the slow cooker, cover, and cook on High 10–15 minutes until glossy.
9. Serve: Spoon the mushroom Marsala sauce over the chicken. Garnish with chopped parsley.

   Pair with potatoes, pasta, or your favorite side.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The sauce thickens as it cools; loosen with a splash of broth or water when reheating.
• Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove over low heat.
• Reheating tips: Warm slowly and avoid boiling if you added cream, which can separate.

  Add a bit of broth to keep it silky.

Health Benefits

• Lean protein: Chicken breasts offer plenty of protein with less fat. Thighs have more iron and stay juicy—both are solid choices.
• Mushroom nutrients: Mushrooms bring B vitamins, minerals like selenium, and umami flavor that reduces the need for heavy seasoning.
• Portion control: Rich flavors mean smaller portions can still feel satisfying, especially when paired with vegetables or a salad.
• Flexible fat content: Use olive oil and skip the cream for a lighter version, or add a splash of cream for indulgence when you want it.

Pitfalls to Watch Out For

• Using sweet Marsala: Sweet Marsala makes the sauce cloying. Dry Marsala is the classic choice for savory dishes.
• Skipping the sear: You can skip it, but searing adds depth.

  If you omit it, don’t skimp on seasoning.

• Overcooking: Chicken can dry out if left too long. Aim for 4–5 hours on Low, checking around the 4-hour mark.
• Thin sauce: Slow cookers can leave sauces watery. Finish with butter and, if needed, a cornstarch slurry to achieve that restaurant-style sheen.
• Not reducing alcohol: A quick simmer after adding Marsala helps cook off harsh alcohol notes, leaving a smoother flavor.

Variations You Can Try

• Creamy Marsala: Stir in 1/3 cup heavy cream at the end for a richer, velvety sauce.
• Bacon or pancetta: Cook 2–3 slices chopped bacon or pancetta until crisp.

  Add to the slow cooker for smoky depth.

• Herb-forward: Swap thyme for rosemary or add a sprig of fresh sage. Remove before serving.
• Gluten-free: Dredge chicken in cornstarch or a gluten-free flour blend. Thicken with cornstarch slurry.
• Extra veggies: Add sliced onions, carrots, or a handful of spinach at the end.

  Spinach wilts beautifully into the sauce.

• No-dairy option: Skip butter and cream. Finish with a drizzle of good olive oil for shine.

FAQ

Can I use bone-in chicken?

Yes. Bone-in thighs work well and stay juicy.

Add 30–60 minutes to the cook time on Low, and make sure the internal temperature reaches 165°F.

What if I don’t have Marsala wine?

A dry sherry or a mix of dry white wine plus a teaspoon of brandy can pinch-hit. The flavor won’t be exactly the same, but it will still be savory and delicious.

Do I have to sear the chicken first?

No, but it’s worth the extra few minutes. Searing builds flavor and helps the flour set, which slightly thickens the sauce.

How do I keep the sauce from curdling if I add cream?

Stir in cream off heat or during the last 10 minutes on Low.

Avoid boiling after adding dairy, and reheat leftovers gently.

What should I serve with Chicken Marsala?

Mashed potatoes, buttered egg noodles, polenta, or a simple risotto are classic. A crisp green salad or roasted green beans keeps the meal balanced.

Wrapping Up

Slow Cooker Chicken Marsala brings all the cozy, nuanced flavors of the original dish with barely any active time. The chicken turns tender, the mushrooms go silky, and the Marsala sauce ties it all together.

Keep a bottle of dry Marsala in the pantry, and you can make this whenever you want a comforting dinner that feels a little special. Serve it with your favorite side and enjoy an easy win on any night of the week.