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! I love to use my crock pot to make comfort food classics including slow cooker beef bourguignon, slow cooker whole chicken and this creamy chicken and mushrooms.

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A slow cooker full of cooked chicken breasts topped with marsala wine and mushroom sauce.

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.

Chicken breasts and mushrooms in a slow cooker are the basis of crock pot chicken marsala.

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.

Slow cooker chicken marsala served over mashed potatoes.

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

Slow Cooker Chicken Marsala Video

4.90 from 119 votes

Slow Cooker Chicken Marsala

AuthorSara Welch
A slow cooker full of cooked chicken breasts topped with marsala wine and mushroom sauce.
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!
Prep Time15 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 45 minutes
Course Main Course
Cuisine Italian
Serves 6


  • 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


  • 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.


  1. If you're really pressed for time, you can skip browning the chicken breasts, but I highly recommend taking the time to brown them!
  2. You can use boneless skinless chicken thighs instead of chicken breasts if you prefer.
  3. Adapted from Creme de la Crumb
  4. 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.


Calories: 242kcal | Carbohydrates: 8g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 535mg | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 3.2mg | Calcium: 12mg | Iron: 0.6mg

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Recipe Rating


  1. 5 stars
    This is an amazing recipe and my father-in-law just loves it.
    Yes I double the recipe do I double the corn starch and water?

  2. 5 stars
    Perfect for this fall overcast weather in Oregon! I used a 4.5lb family pack of breasts, fat trimmed. After browning the breasts, use a paper towel to soak up 2/3 of oil and flavor your garlic in it for 30 sec. Add 2 cups of chicken broth, bring to simmer and scrape the brown bits of the bottom of pan and reduce to about a 1 1/2 cups or 5 mins. Pour this into a measuring device and match with the marsala. I doubled the mushrooms and garlic as well. Came out perfect and extra saucy how we like it. Thank you for this great recipe!

  3. 5 stars
    This has been a go-to recipe for me, especially in the summer when I don’t want to heat up the apartment. I usually use 3 large chicken breasts, & increase the broth & wine because I pour it over pasta. It makes the yummiest sauce! I can eat for 3-4 days on it, & it makes a perfect lunch for work. And searing the chicken does make a difference!

  4. Reply button doesn’t seem to work for me, so starting a new post to reply.

    I have the normal looking crockpot size (not a mini) and I also have an instant-pot (12-cup).

  5. 5 stars
    Excellent recipe! First time making it and chicken Marsala but grew up eating my dads. I just got a new crockpot and I did have to cut the time down a little and added a few more mushrooms. Absolutely delicious, filling yet light on your stomach!!

  6. Recipe says to cook in crock on low. Anyway it can be cooked on high to speed up the time? Thanks.

  7. 5 stars
    This is my new go to recipe for dinner. It is a very healthy option as well as delicious. I do brown the chicken. It is so quick to put together. Thank you.

  8. 5 stars
    I made this today, came out pretty good. I used a whole 16 oz. pkg of mushrooms. I also added some marsala wine at the end to give it a kick, maybe 2-3 T. I used almost 3 lb of chicken.