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Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala with tender chicken breasts simmered in a rich mushroom Marsala wine sauce. The crock pot does the hands-off cooking, then you thicken the sauce with a cornstarch slurry for a silky finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 small onion, diced
  • 4 garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 0.25 cup chopped fresh parsley
For Serving
  • 1 Mashed potatoes
  • 1 Buttered egg noodles
  • 1 Rice

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat olive oil in a skillet over medium-high heat and lightly brown the chicken for 2 minutes per side. Look for light golden spots on the surface.
Slow cook the sauce
  1. Place the chicken into the slow cooker. Keep the chicken in an even layer so it cooks uniformly.
  2. Add mushrooms, onion, and garlic to the slow cooker. Spread them around the chicken so they mingle with the sauce.
  3. Pour in Marsala wine, chicken broth, Worcestershire sauce, Italian seasoning, thyme, salt, and pepper. Stir gently if needed to evenly distribute the seasonings.
  4. Cover and cook on Low for 5–6 hours or High for 3–4 hours. The chicken should be tender and easily pull apart with a fork.
  5. Remove the chicken and keep warm. Transfer it to a covered plate so it stays hot while you thicken the sauce.
Thicken and finish
  1. Mix the cornstarch with cold water and stir it into the slow cooker. The mixture should look smooth as it disperses into the liquid.
  2. Add butter and heavy cream, then cook on High for 15 minutes until the sauce thickens. Watch for a glossy, spoon-coating consistency.
  3. Return the chicken to the sauce. Simmer briefly so the chicken is coated and heated through.
  4. Garnish with fresh parsley and serve. Use parsley on top right before eating for a fresh color.
Serve ideas
  1. Serve the chicken marsala over mashed potatoes. Ladle extra mushroom sauce over the top so every bite is coated.
  2. Serve the chicken marsala over buttered egg noodles. Add sauce directly to the noodles so they stay glossy.
  3. Serve the chicken marsala over rice. Spoon the mushroom Marsala sauce over the rice for a rich finish.

Notes

Pro tip: after browning, scrape any browned bits from the skillet into the slow cooker for extra flavor. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently until hot, since the sauce can thicken further as it cools. Freezing is not recommended due to the cream, but you can make the sauce portion without cream and freeze, then stir in cream after thawing. For a lighter option, use half-and-half instead of heavy cream and add it at the end during the 15-minute thickening step.