Crock Pot Chicken Marsala starts with seasoned chicken breasts or thighs that are quickly browned in a skillet (optional but recommended), then nestled into the slow cooker with garlic, mushrooms, and plenty of Marsala wine.
As the chicken braises low and slow, the wine reduces and mingles with the juices and aromatics to create a deeply flavored sauce. Near the end of cooking, a cornstarch slurry and a splash of cream or half‑and‑half are stirred in to thicken and enrich the sauce, turning it silky and luscious. The result is tender chicken smothered in a glossy mushroom‑Marsala sauce that tastes like you stood at the stove—but your slow cooker did the work.
Equipment
- 5–6 quart slow cooker / Crock Pot, lightly greased.
- Large skillet for searing chicken and/or sautéing mushrooms (optional but adds flavor).
- Mixing bowls and whisk for cornstarch slurry and cream.
- Tongs for turning chicken.
Ingredients
This version blends several popular slow cooker Chicken Marsala recipes for a classic, creamy finish.
Chicken and seasoning
- 2–2½ lb boneless, skinless chicken breasts OR thighs (about 4–6 pieces).
- 1–2 teaspoons kosher salt.
- ½–1 teaspoon black pepper.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon dried basil or thyme.
- 1 teaspoon Italian seasoning (optional, for extra herb flavor).
- ½–1 teaspoon paprika (optional, for color).
- 1–2 tablespoons olive oil or butter for searing.
Sauce and mushrooms
- 8–16 oz mushrooms, sliced (cremini/baby bella or white button).
- 3–4 cloves garlic, minced.
- 1 cup dry Marsala wine (not “cooking wine” if possible).
- ½–1 cup low‑sodium chicken broth or water (some recipes use wine only; others mix wine and broth).
To finish the sauce
- 2–4 tablespoons cornstarch mixed with equal parts cold water (slurry for thickening).
- ¼–1 cup heavy cream or half‑and‑half (amount depends on how creamy you want it).
- Chopped fresh parsley for garnish.
Instructions And Steps
Start by seasoning and, if you like, searing the chicken. Pat the chicken pieces dry with paper towels, then season both sides generously with salt, pepper, garlic powder, and any additional dried herbs or paprika you’re using.
If you want deeper flavor and nicer color, heat olive oil or butter in a large skillet over medium‑high heat and brown the chicken on both sides for a few minutes until golden, but not cooked through—this step is recommended in several recipes for added flavor, though some shortcut versions skip it and place raw seasoned chicken directly in the slow cooker. Transfer the seasoned (and optionally seared) chicken to the bottom of the greased slow cooker in a single layer as much as possible.
Next, build the Marsala and mushroom base. If you used a skillet to brown the chicken, add the sliced mushrooms to the same pan and cook over medium heat for several minutes until they soften and release some liquid, then add the minced garlic and cook just until fragrant.
Pour the Marsala wine (and broth, if using) into the skillet, scraping up any browned bits from the bottom, and let it simmer for a couple of minutes to meld the flavors and cook off some alcohol. Pour this mushroom‑Marsala mixture over the chicken in the slow cooker.
If you’re skipping the skillet entirely, you can simply scatter the mushrooms and garlic over the chicken in the Crock Pot and pour the Marsala and broth directly over everything, as in simpler dump‑and‑go versions.
Cover the slow cooker and cook on low for about 4–6 hours, or on high for about 2–3 hours, until the chicken is cooked through and very tender, reaching an internal temperature of 165°F (74°C).
Exact timing will depend on your slow cooker and the thickness of the chicken pieces; several sources recommend checking towards the earlier end to avoid overcooking and drying out the chicken. Once the chicken is done, carefully transfer it to a plate and tent with foil to keep warm while you finish the sauce.
To thicken and enrich the Marsala sauce, make a cornstarch slurry by whisking cornstarch and cold water together until smooth. Stir this slurry into the hot cooking liquid in the slow cooker, then add the heavy cream or half‑and‑half.
Turn the slow cooker to high (if it isn’t already) and cook the sauce for another 15–30 minutes with the lid on, stirring once or twice, until it thickens to a silky, spoon‑coating consistency. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
When the sauce has thickened, return the chicken to the slow cooker and spoon some of the creamy mushroom‑Marsala sauce over the top. Let it warm through for a few minutes on high so everything is piping hot and well coated.
At this point, Crock Pot Chicken Marsala is ready to serve. Plate the chicken over pasta, mashed potatoes, rice, or a bed of sautéed greens, then spoon extra sauce over each portion and garnish with chopped fresh parsley.
Tips And Tricks
Searing the chicken before slow cooking is optional but recommended by several recipes because it adds flavor and color and helps the chicken hold together better after hours in the Crock Pot. Use dry, drinkable Marsala wine rather than “cooking wine” for the best flavor; dry Marsala gives a savory, slightly nutty profile that defines chicken Marsala.
Avoid lifting the lid frequently during cooking—every time you open the slow cooker, you let out heat and can increase the total cook time.
Add cream at the end rather than at the beginning; long, slow cooking can cause dairy to curdle, so most recipes stir in heavy cream or half‑and‑half only after the chicken is cooked and the sauce is being thickened.
Make sure to mix the cornstarch with cold water before adding it; sprinkling cornstarch directly into hot liquid can cause lumps. Finally, be careful not to overcook the chicken—slow cookers vary, and many modern recipes for chicken breasts suggest shorter cook times on low (around 3–4 hours) or on high (2–3 hours) to keep the meat juicy.
Variations
Many Crock Pot Chicken Marsala recipes lean creamy by adding more heavy cream or even a bit of cream cheese at the end for a richer sauce.
Some lighter versions skip the cream entirely and simply thicken the wine‑mushroom sauce with cornstarch, resulting in a more classic, glossy Marsala sauce without dairy. You can also swap chicken breasts for thighs, which are more forgiving in the slow cooker and stay tender even if they cook a little longer.
For a slightly different flavor profile, some recipes combine Marsala wine with a bit of chicken broth and a splash of balsamic vinegar to balance sweetness and add tang. Paleo or Whole30‑style versions use arrowroot instead of cornstarch, skip the cream, and rely on ghee and coconut milk or no dairy at all.
Whichever approach you choose, Crock Pot Chicken Marsala gives you an easy path to a special‑occasion‑worthy dish with very little hands‑on time—just sear, pour, and let the slow cooker transform simple ingredients into a richly sauced, mushroom‑studded chicken dinner.
