Slow Cooker Marsala Style Chicken
Tender chicken simmered in a rich mushroom and Marsala wine sauce — elegant flavor made easy in the crockpot!
This slow cooker version gives you all the classic Italian-inspired flavor with minimal effort. The chicken becomes incredibly tender while soaking up that deep, savory mushroom Marsala sauce.
Ingredients (Serves 4–6)
2 lbs boneless, skinless chicken breasts (or thighs)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil (for browning)
8 oz fresh mushrooms, sliced
3 cloves garlic, minced
¾ cup Marsala wine (dry preferred)
1 cup low-sodium chicken broth
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 tablespoons cornstarch
2 tablespoons water
¼ cup heavy cream (optional, for creamier sauce)
Fresh parsley, chopped (for garnish)
Instructions
1️⃣ Season & Brown the Chicken (Optional but Recommended)
Season chicken with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat.
Sear chicken 2–3 minutes per side until lightly golden.
This step locks in flavor but can be skipped if you’re short on time.
2️⃣ Layer in the Slow Cooker
Add mushrooms and garlic to the bottom of the slow cooker.
Place browned chicken on top.
Pour in Marsala wine and chicken broth.
Sprinkle thyme over everything.
3️⃣ Cook
Low: 5–6 hours
High: 3–4 hours
Chicken should be tender and cooked through.
4️⃣ Thicken the Sauce
In a small bowl, mix cornstarch and water to make a slurry.
Stir into the slow cooker during the last 30 minutes of cooking.
If using heavy cream, stir it in now.
Let cook until sauce thickens.
Serve With
Creamy mashed potatoes
Buttered egg noodles
Steamed rice
Garlic bread
Roasted green beans or asparagus
Spoon plenty of that rich mushroom Marsala sauce over the top!
Extra Tips
For deeper flavor, sauté mushrooms before adding to the slow cooker.
Add a splash of balsamic vinegar for extra richness.
Use chicken thighs for even juicier results.
Garnish with freshly grated Parmesan for a restaurant-style finish.
