Name: Slow Cooker Chicken Marsala
Prep time: 15 min
Cook time: PT-485919H23M13S
Total time: PT-485919H23M13S
Cuisine: Italian-American
Ingredients: 1.5 pounds boneless, skinless chicken breasts; 1 cup Marsala wine; 1 cup chicken broth; 1 cup sliced mushrooms (such as cremini or button mushrooms); 1 medium onion, finely chopped; 3 cloves garlic, minced; ½ cup heavy cream; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons cornstarch (optional, for thickening); Fresh parsley, chopped (for garnish)

This Slow Cooker Chicken Marsala transforms a classic Italian-American dish into an effortless and flavorful meal. With tender chicken simmered in a rich, mushroom-filled Marsala wine sauce, it’s the perfect comfort food that feels elegant without the extra effort. Letting the slow cooker do the work means I get deep, developed flavors without standing over the stove. Slow Cooker Chicken Marsala

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something that tastes like it came from a fancy restaurant. The chicken stays juicy and tender, and the sauce—oh, the sauce—is creamy, earthy, and rich from the Marsala wine and mushrooms. It’s also incredibly easy. I can prep everything in about 15 minutes, then let the slow cooker handle the rest. Whether I’m cooking for a weeknight dinner or entertaining, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 pounds boneless, skinless chicken breasts
1 cup Marsala wine
1 cup chicken broth
1 cup sliced mushrooms (such as cremini or button mushrooms)
1 medium onion, finely chopped
3 cloves garlic, minced
½ cup heavy cream
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch (optional, for thickening)
Fresh parsley, chopped (for garnish)

Directions

I season the chicken with salt and pepper. Then I sear it in olive oil in a skillet over medium-high heat until golden on both sides—about 2 to 3 minutes per side.
I transfer the chicken to the slow cooker. In the same skillet, I sauté onion and garlic until fragrant, then add mushrooms and cook them down slightly.
I deglaze the pan with Marsala wine and chicken broth, scraping up all the tasty browned bits. I let it simmer for a few minutes to build flavor.
I pour the wine mixture over the chicken in the slow cooker and sprinkle in the thyme.
I cook it on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through.
About 30 minutes before serving, I stir in the heavy cream. If I want a thicker sauce, I mix cornstarch with water and add it in, letting it thicken slightly.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 4–5 hours on low or 2–3 hours on high
Total Time: Approximately 4 hours and 15 minutes on low or 2 hours and 15 minutes on high

Variations

I sometimes swap in chicken thighs for a juicier texture.
For a richer sauce, I add a tablespoon of butter with the cream.
I like experimenting with herbs like rosemary or sage for a different twist.
For a dairy-free version, I skip the cream and use a little coconut milk instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat it gently on the stove over medium heat, stirring occasionally until warm. It also reheats well in the microwave—just make sure to stir halfway through for even heating.

FAQs

What is Marsala wine?

Marsala wine is a fortified wine from Sicily with a rich, nutty flavor. I use it to give the sauce its signature taste.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs for a more flavorful and juicy result. They work perfectly in the slow cooker.

Do I have to sear the chicken first?

Technically no, but I always do. It adds depth of flavor and keeps the chicken moist.

Can I make this dish ahead of time?

Absolutely. I like to make it the night before, then just reheat it when ready to serve. The flavors deepen even more overnight.

What can I serve with Chicken Marsala?

I usually serve it over mashed potatoes, pasta, or rice to soak up the sauce. A side of green beans or a crisp salad rounds it out beautifully.

Conclusion

Slow Cooker Chicken Marsala is one of those recipes I keep coming back to. It’s comforting, flavorful, and simple to make. I love how the slow cooker brings everything together effortlessly while filling the kitchen with the most amazing aroma. Whether it’s a weeknight or a dinner party, this dish always hits the mark.