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This Easy and Creamy Slow Cooker Chicken Marsala is a flavorful, no-fuss dinner. It's made with a creamy mushroom sauce with marsala wine and is perfect for a busy weeknight or a cozy Sunday dinner.
The perfectly layered flavor makes this Slow Cooker Chicken Marsala stand out. The marsala wine adds a rich, nutty undertone that complements the creamy sauce, while the slow cooking process ensures the chicken becomes melt-in-your-mouth tender, absorbing all the savory spices.
The best part? The slow cooker does all the hard work, leaving you with a dish that tastes like you spent hours in the kitchen, but without the fuss!
If you love this recipe, don't miss out on my Creamy Steak Marsala Recipe with Mushrooms!
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Ingredients for Chicken Marsala
- Chicken - While boneless, skinless chicken breasts work perfectly in this recipe, searing them before slow cooking locks in moisture and flavor. For even juicier results, boneless, skinless chicken thighs are a great choice. Ensure your chicken pieces are evenly sized for consistent cooking.
- Seasonings - A simple dredging mixture with garlic powder, onion powder, salt, and pepper gives the chicken a subtle, savory flavor that blends beautifully with the rich sauce.
- Mushrooms - I use crimini mushrooms (also called Baby Bella). They have more flavor and hold up better in the slow cooker than white button mushrooms.
- Wine - Marsala wine is essential for this recipe, contributing a nutty, slightly sweet flavor. When cooking savory dishes like this one, always use dry Marsala wine. Sweet Marsala is best reserved for desserts. You can use Marsala cooking wine or substitute it with white grape juice for a non-alcoholic version.
- Sauce - Heavy cream is key to making the velvety mushroom sauce. Add it at the end to avoid curdling, and if your slow cooker tends to run hot, be sure to monitor the sauce to prevent it from boiling.
How to Make the Best Slow Cooker Chicken Marsala
Dredge - Combine the flour with garlic powder, onion powder, salt, and pepper in a shallow dish. Coat each chicken breast with the flour mixture, shaking off any excess.
Sear - Heat a large skillet over medium-high heat. Sear the chicken on both sides until golden brown. Be careful not to overcrowd the pan to ensure even browning.
Slow Cook - Place the seared chicken breasts in the slow cooker, layering it over sliced onions. Add chicken broth, marsala wine, mushrooms, and garlic. Cover and cook on high for 2 to 4 hours or low for 4 to 6 hours, until the chicken is tender.
Finish - Stir in heavy cream and cook for 15 to 30 minutes until the marsala wine sauce is heated and creamy. (If your slow cooker runs hot, keep an eye on the sauce so it doesn't boil.)
Serving Suggestions
- Crusty Italian Bread - Can be made overnight and is perfect for mopping up sauce!
- Roasted Stuffed Artichokes - A tasty, delicious vegetable side dish.
- Quick Garlic Butter Pasta - Quick and Easy, need I say more?
- Parmesan Polenta - Creamy and perfect for a comfort food side dish.
- Roasted Garlic Mashed Potatoes - My personal favorite side with this recipe!
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Frequently Asked Questions
Chicken can dry out in the slow cooker if it's overcooked. To prevent this, check your chicken at the lower end of the cooking time, and cook until it's tender. The onions, broth, and the searing process will all help keep the chicken moist and flavorful.
Yes! To make Chicken Marsala on the stovetop, sear the chicken in a large skillet. Afterward, remove the chicken and sauté the onions, mushrooms, and garlic. Deglaze the pan with marsala wine, then add only 1 cup of chicken broth, the cream, and the seared chicken. Let the chicken simmer in the sauce until it reaches an internal temperature of 165˚F.
If the sauce came out too thin, mix ¼ cup of the sauce with 2 Tablespoons of cornstarch in a small bowl, then mix it back into the sauce and let it simmer to thicken.
Italian Classic Chicken Recipes
If you loved this Creamy Chicken Marsala recipe, check out these other classic Italian chicken dishes. I know you will love them too!
- Chicken Vesuvio - This Chicago classic is made in one big skillet and makes a great Sunday family dinner.
- Grilled Chicken Caprese with Pesto - Full of fresh, delicious flavors, and perfect for Summer!
- Slow Cooker Chicken Cacciatore - An easy weeknight meal that is perfect for feeding a hungry crowd.
- Oven Baked Chicken Parmesan - Crispy and easy to prep!
Recipe
Slow Cooker Chicken Marsala
Equipment
Ingredients
- ½ cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 6 medium chicken breasts, approximately 1 ½ - 2 lbs
- 3 Tablespoons olive oil
- ½ large yellow onion, sliced thinly
- 2 cup chicken stock
- ¾ cup marsala wine, dry or cooking, NOT sweet
- 8 ounces crimini mushrooms, or Baby Bella, sliced
- 2 Tablespoons minced fresh garlic, approximately 6 to 8 cloves
- ½ cup heavy cream
Instructions
- Mix the flour, garlic powder, onion powder, salt, and pepper in a shallow dish bowl, large enough to fit a piece of chicken.
- Dip each piece of chicken into the flour mixture to coat it completely, then shake off any excess.
- Heat the olive oil in a skillet over medium heat on the stovetop. Sear the chicken, a couple of pieces at a time, for 2 minutes on each side until browned.
- Add the sliced onions evenly to the bottom of the slow cooker and lay the seared chicken on top.crock pot
- Next, add the chicken stock, marsala wine, mushrooms, and garlic on top. Cover and cook on high for 2-4 hours or on low for 4-6 hours until the chicken is tender.
- Stir the heavy cream into the sauce, cover, and cook 15-30 minutes. The sauce should be heated through, but do not let it boil or the cream curdle.
Notes
- Chicken - Chicken thighs can be used, but require longer cooking times.
- Wine - If you prefer not to cook with wine, use white grape juice.
tom
if I cook only 3 breasts--do i still cook it for the same time?
Amanda
Check it an hour earlier to see how tender it is and if it's cooked to 165˚.
Jessica
So simple and delicious! Can't wait to make this again.
Amanda
So great to hear, thanks!