I’ve made this Slow Cooker Chicken Marsala more times than I can count when I needed a comforting, hands-off dinner that still felt a little special. Tender chicken, earthy mushrooms, and a slightly sweet Marsala wine sauce—cooked low and slow—turn weeknight chaos into a restaurant-style meal with almost no fuss.
If you enjoy easy slow-cooker recipes that still taste homemade, you might also like this make-ahead snack idea: Slow Cooker Candied Cinnamon Pecans.
Why you’ll love this dish
This recipe takes classic Chicken Marsala and simplifies it for the slow cooker. You get rich, wine-forward sauce and fork-tender chicken without babysitting a hot pan or juggling multiple steps. It’s great for busy weeknights, casual dinner parties, or when you want comfort food that’s impressive but low-effort.
“My family thought I’d been at it all day — the sauce had real depth. Ready when we were, and zero fuss.” — a dinner-night favorite
Benefits at a glance:
- Hands-off cooking: Brown, dump, and go.
- Budget-friendly: Uses basic pantry ingredients and one chicken cut.
- Crowd-pleasing: Familiar flavors that appeal to kids and adults.
- Make-ahead friendly: Develops even better flavor after a day in the fridge.
How this recipe comes together
Overview before you start: brown the seasoned chicken quickly in a skillet for color and flavor, then transfer to the slow cooker with sliced mushrooms, chopped onion, minced garlic, Marsala wine, and chicken broth. Cook low for 6–7 hours (or high 3–4) until the chicken is tender and the flavors have melded. Finish with chopped parsley and serve over a starch to soak up the sauce.
This stepwise approach keeps the cooking straightforward and ensures the sauce tastes deep without reducing on the stovetop.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 cup mushrooms, sliced (button or cremini)
- 1 onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 cup Marsala wine (see substitutions)
- 1 cup chicken broth (low-sodium recommended)
- 2 tablespoons olive oil (for browning)
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient notes and substitutions:
- Marsala wine: Authentic flavor comes from Marsala, but if you’re avoiding alcohol or don’t have it, substitute 1 cup low-sodium chicken broth + 2 tablespoons balsamic vinegar or 1 cup grape juice + 2 tablespoons red wine vinegar (adds sweetness and tang).
- Mushrooms: Use cremini for deeper flavor, or shiitake for an earthy twist.
- Chicken: Thin-sliced boneless breasts cook evenly; if using thighs, reduce cook time slightly for high setting.
- Want fewer ingredients? Try simpler crock-pot chicken ideas like these 5-Ingredient Chicken Crock Pot Recipes for inspiration.
Step-by-step instructions
- Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Heat the olive oil in a skillet over medium heat until shimmering.
- Add chicken breasts and brown 2–3 minutes per side — you’re aiming for color, not full cooking.
- Transfer browned chicken to the slow cooker.
- Add the sliced mushrooms, chopped onion, and minced garlic on top of the chicken.
- Pour the Marsala wine and chicken broth over everything.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and cooked through (internal temperature 165°F / 74°C).
- Taste the sauce and adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley and serve.
Short tip: If the sauce is thin at the end, remove the chicken and stir in a slurry of 1 tablespoon cornstarch mixed with 1–2 tablespoons cold water, then cook on high for 10–15 minutes to thicken.
Best ways to enjoy it
Serve this Slow Cooker Chicken Marsala over:
- Buttered egg noodles or pasta to catch the sauce.
- Mashed potatoes for classic comfort.
- Creamy polenta for a slightly upscale twist.
- Steamed rice for a simple, family-friendly plate.
Add a simple green vegetable—roasted asparagus, sautéed green beans, or a crisp salad—to balance the richness. For a complete menu, pair with crusty bread and a light side salad. For ideas on simple chicken-centric dinners that pair well, check these 5-Ingredient Chicken Crock Pot Recipes.
How to store & reheat
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours after cooking) before refrigerating.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally until warmed through. Microwave in short bursts, stirring between intervals to heat evenly. If sauce is separated after freezing, whisk in a splash of chicken broth while reheating.
- Safety: Reheat leftovers to an internal temperature of 165°F (74°C). Discard any food left out at room temperature for more than 2 hours.
Pro chef tips
- Browning matters: Don’t skip browning. It adds Maillard flavor that deepens the sauce even though the dish finishes in the slow cooker.
- Even thickness: Pound thicker breasts to an even thickness or slice them in half horizontally to promote even cooking.
- Wine quality: Use a Marsala you’d drink — very cheap cooking wines can introduce off-flavors. That said, you don’t need an expensive bottle; mid-range works fine.
- No alcohol? Use the substitutions suggested in the Ingredients section and finish with a splash of lemon for brightness.
- Sauce control: If the sauce is too thin after cooking, thicken with cornstarch slurry or reduce by spooning the sauce into a saucepan and simmering briefly.
Creative twists
- Creamy Marsala: Stir in 1/2 cup heavy cream or crème fraîche at the end for a velvety sauce.
- Herb-forward: Add thyme or rosemary to the slow cooker for an aromatic lift.
- Spicy kick: Add a pinch of red pepper flakes when browning the chicken.
- Vegetarian spin: Replace chicken with thick slices of roasted cauliflower and use vegetable broth.
- Gluten-free: Use cornstarch or arrowroot for thickening and ensure your chicken broth is gluten-free.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to thaw first. Cooking from frozen increases cook time and can lead to uneven cooking. If you must, add extra time on the high setting and confirm internal temp of 165°F (74°C).
Q: How can I thicken the sauce if it’s watery?
A: Make a cornstarch slurry (1 tbsp cornstarch + 1–2 tbsp cold water), stir into a small amount of heated sauce, then return to the slow cooker and cook on high 10–15 minutes. Alternatively, remove sauce and simmer on the stovetop to reduce.
Q: What wine can I substitute for Marsala?
A: Use a combination of dry white wine with a touch of brown sugar or balsamic for sweetness, or try sherry if you have it. Non-alcoholic: grape juice + a splash of vinegar will mimic the sweet-tang profile.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker, but avoid overfilling — keep contents below the max fill line for even cooking.
Q: Is this recipe freezer-friendly?
A: Yes — freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
If you want a reliable, hands-off weeknight winner with restaurant-style flavor, this Slow Cooker Chicken Marsala delivers every time. For another slow-cooker take on a dinner classic with similar comforting vibes, check out this detailed version of Slow Cooker Chicken Marsala – Creme De La Crumb.
Slow Cooker Chicken Marsala
Ingredients
Method
- Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Heat the olive oil in a skillet over medium heat until shimmering.
- Add chicken breasts and brown 2–3 minutes per side — aim for color, not full cooking.
- Transfer browned chicken to the slow cooker.
- Add the sliced mushrooms, chopped onion, and minced garlic on top of the chicken.
- Pour the Marsala wine and chicken broth over everything.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and cooked through (internal temperature 165°F / 74°C).
- Taste the sauce and adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley and serve.