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

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.