This slow cooker chicken marsala is tender chicken breasts cooked in a mushroom and marsala wine sauce. It’s a delicious meal option that the whole family is sure to love!
I always used to order chicken marsala at restaurants, but now that I know how to make it in the crock pot, it’s become a dinner time favorite at home too!
Chicken Marsala is a super popular dish, and for good reason. How can you go wrong with chicken and mushrooms in a savory sauce? Well, I guess if you’re not a mushroom lover, but we love mushrooms at my house! This slow cooker chicken marsala is my take on the classic dish. It’s a great way to get the flavors of this restaurant favorite with minimal work.
How to make slow cooker chicken marsala
The first step in this recipe is to brown your chicken breasts. I understand that some people are looking for “dump and go” crock pot recipes where you just put everything in the slow cooker and walk away. If you really want to skip the browning of the chicken, you can, but it really adds SO much flavor to the end dish so I highly recommend it.
The chicken goes into the slow cooker along with some mushrooms, chicken broth, garlic and marsala wine. Most grocery stores carry marsala wine, but it’s not always mixed in with the standard red and white wines, so if you don’t see it, ask. My store has their marsala wine in the liquor section instead of the wine area.
The chicken and mushrooms simmer away in the sauce until tender. After the chicken and mushrooms are cooked, I add some corn starch to the slow cooker to help thicken up the sauce.
I also like to add a splash of cream at the end, it really rounds out the sauce and makes it taste so delicious. You can omit the cream if you prefer, or add a little butter for a similar result.
I serve my slow cooker chicken marsala over mashed potatoes, but rice or orzo would also be nice choices. My family loves this version of chicken marsala just as much as the kind we get at restaurants, and I love how easy it is to make!
More easy chicken recipes
- Chicken Noodle Casserole
- Slow Cooker Apricot Chicken
- Chicken Madeira
- Bourbon Chicken
- Honey Garlic Chicken Stir Fry
Slow Cooker Chicken Marsala Video
Slow Cooker Chicken Marsala
Ingredients
- 6 boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons minced garlic
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1 1/2 cups sliced mushrooms
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
- Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
- Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
- Cook on LOW for 5 hours.
- Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
- Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
- Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.
Notes
- If you're really pressed for time, you can skip browning the chicken breasts, but I highly recommend taking the time to brown them!
- You can use boneless skinless chicken thighs instead of chicken breasts if you prefer.
- Adapted from Creme de la Crumb
- Stove top instructions: Heat the olive oil in a large pan over medium high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the pan and cook for 5-6 minutes on each side or until cooked through. Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan and cook for 4-5 minutes or until tender. Add the garlic and cook for an additional 30 seconds. Add the marsala wine and chicken broth to the pan and simmer for 5 minutes. Stir in 1 tablespoon of cornstarch that's been mixed with 2 tablespoons cold water. Simmer until just thickened. Stir in the cream and simmer for 2 more minutes. Add the chicken back to the pan and spoon the sauce over the top. Sprinkle with parsley and serve.
KERRI BOYNTON says
What type of mushrooms?
Sara says
I use white button mushrooms!
Kerri Lynn Boynton says
Thank you 😊
Janice says
Would a fat free sour cream work a a substitute for the heavy cream or should I use fat free half and half??
Sara says
I’d use the half and half as the sour cream could curdle!
jen says
Hi this recipe looks great! Because of quarantine I can’t find marsala wine… I have a sweet passito, chianti, Lacryma Christi, a French Appalachian rose, and prosecco at home. Which would you suggest to substitute for marsala?
Sara says
I’m not familiar with those different wines, I’d recommend a wine on the sweeter side!
Jim Chrislock says
I’ve made this dish several Times now and has become one of my wife’s favorites. We serve it over Jasmine Rice and I make Brussels sprouts with a homemade cheese sauce to accompany it. It’s awesome to make such a great dinner that cooks itself while getting chores done around the house all day. Thank-You, love your recepies.
Sharon says
I looked all over for marsala wine & eventually found it in the cooking wine section along with balsamic vinegar.
Barbara Zabava says
I planned on making this recipe and have all of the ingredients except for actual Marsala wine…I have cooking Marsala wine. Why does it say not to use this and if I do want will happen?
Sara says
Cooking Marsala wine is fine!
Lisa says
Can I use frozen breasts?
Sara says
That should be fine, you may need to increase the cook time.
Ecco Driscoll says
I love this recipe! Making it for only 2 of us tonight. Can I use only 2 breasts and less ingredients?
Sara says
Yes, you may want to cook it for less time. I’d say check it at 3.5 hours!
Bonnie says
Made this last night, it was amazing! Even hubby approved, and it is hard to get him to try different things. I made it exactly like the recipe called for, putting it on low for the 5 hours. My daughter and I then went shopping but returned at exactly the time to add the slurry to thicken. Thing is, I had not plugged in the darn crock pot, so had to put it on high for about 3.5 hours! But because the chicken had sat there pretty much marinating all day, it was the most tender chicken I have ever served. Thanks so much for the great recipe!
Nataliya Petrov says
This recipe came out really good! I will definitely make it again. I used 2lb chicken breasts, and I cut them in half because they where very thick. Just like other people suggested, I added more mushrooms (16oz). I didn’t have heavy cream, so I substituted it with 1/8 butter and 3/8 milk. The rest of the ingredients I added by following the recipe. I cooked it total of 4 hours on LOW, and it was perfect.
Christine says
I made it exactly as stated except that I used thighs and breasts. Absolutely delicious! I used Marsala wine I found in the wine section of the grocery store. I found out the hard way NOT to use the Marsala in the cooking wine section. I used my Instant Pot and the sauté function followed by the slow cook option. I served it with roasted veggies. I have saved this great recipe for future use. Thanks!
Erica Tiemann says
My personal fave ❤
Kellie Spencer says
How can I make this in the slow cooker without cornstarch
Sara says
You can omit the cornstarch but the sauce will be thinner.
Tim says
Actual marsala wine or marsala cooking wine from grocery store is ok? And i know ir says 6 chicken breasts, but how many LBS because some are HUGE.
Sara says
About 2 pounds, I use drinking marsala wine from the wine section.
Katie says
Can I cook this on high for less time?
Sara says
That should be fine!
Christine says
Decent recipe. Didnt have enough mushroom flavor, will add one can of golden mushroom next time and see how it differs!
Meredith says
I was wondering if I could use a can of cream of mushroom soup rather than the corn starch and cream because I have it on hand. Maybr that would work and give more mushroom flavor.
Sue McGowan says
Can I double the sauce? If so do I double the garlic , wine and broth?
Sara says
Yes you would double everything!