Slow Cooker Chicken Marsala Recipe: Comforting Italian Magic

Rich, velvety marsala sauce meets tender chicken in this slow cooker chicken marsala that promises restaurant-quality flavor with minimal effort.

Weeknight dinners demand simple yet delectable solutions that don’t compromise on taste.

This classic Italian-American dish brings deep, savory notes straight from your kitchen with just a few ingredients.

Mushrooms and chicken bathe in a luxurious wine-infused sauce that develops beautifully during slow cooking.

Each bite delivers a sophisticated blend of earthy and robust flavors that will impress even discerning palates.

The magic happens effortlessly as your slow cooker transforms basic ingredients into a memorable meal.

Why Slow Cooker Chicken Marsala Is a Go-To Meal

• Hands-Off Cooking: Slow cooker does most of the work, letting you enjoy stress-free meal preparation without constant monitoring.
• Rich Flavor Infusion: Browning chicken first and deglazing with marsala wine creates deep, complex taste layers that develop beautifully during slow cooking.
• Quick Weeknight Winner: Minimal prep steps and simple ingredients make this recipe perfect for busy families seeking a gourmet-style dinner without extensive cooking skills.
• Versatile Serving Options: Pairs wonderfully with pasta, rice, or roasted vegetables, making it adaptable for different dietary preferences and side dish choices.

Ingredients Needed for Slow Cooker Chicken Marsala

• Chicken Breasts: Tender meat that forms the main protein of this hearty dish.

• Garlic Powder, Basil, Thyme, Paprika, Salt, Pepper: Classic herbs and spices that provide depth and complexity to the chicken's flavor.
• Minced Garlic: Adds a robust and aromatic punch to the dish.

• Marsala Wine: A rich, sweet wine that creates the signature flavor profile of the classic Italian-American dish.
• Olive Oil: Helps brown the chicken and adds a subtle fruity undertone.
• Cornstarch, Water: Work together to thicken the sauce and create a smooth, glossy texture.
• Heavy Cream: Adds richness and creates a velvety, luxurious sauce.

• Mushrooms: Earthy and meaty vegetables that complement the chicken perfectly.
• Fresh Parsley: Bright herb used as a fresh garnish to add color and a light, fresh flavor.
• Cooking Spray: Ensures the slow cooker is lightly greased to prevent sticking.

How to Make Tender Chicken Marsala in Slow Cooker

Step 1: Prep the Slow Cooker

Lightly coat the inside of a 6-quart slow cooker with cooking spray to prevent sticking and make cleanup easier.

Step 2: Season the Chicken

• Garlic powder
• Basil
• Thyme
• Paprika
• Salt
• Black pepper

Step 3: Brown the Chicken

Heat olive oil in a skillet over medium-high heat.

Sear the seasoned chicken for about 3 minutes on each side until golden brown, creating a delicious crust.

Step 4: Layer in the Slow Cooker

Transfer the browned chicken to the slow cooker.

Sprinkle sliced mushrooms and minced garlic over the top.

Step 5: Deglaze and Add Flavor

Pour Marsala wine into the hot skillet, scraping up all the flavorful browned bits from the bottom.

Pour this aromatic liquid over the chicken in the slow cooker.

Step 6: Slow Cook to Perfection

Cook on LOW setting for 4 to 5 hours, or on HIGH setting for 2 to 3 hours until chicken is tender and fully cooked.

Step 7: Create Creamy Sauce

Remove chicken from the slow cooker.

Whisk together cornstarch and water to create a slurry.

Stir in heavy cream and adjust seasonings.

Return chicken to the slow cooker and cook on HIGH for 20 minutes to thicken the sauce.

Step 8: Serve and Garnish

Plate the chicken and generously spoon the rich, creamy Marsala sauce over the top.

Sprinkle with freshly chopped parsley for a pop of color and fresh flavor.

Tips for Slow Cooker Chicken Marsala Success

• Thoroughly pat chicken dry before seasoning to achieve a perfect golden-brown exterior and deeper flavor.
• Choose a quality marsala wine for richer taste; dry marsala works best for savory chicken dishes.
• Avoid overcooking by checking internal temperature reaches 165°F and using larger chicken breasts for more moisture.
• Gradually whisk cornstarch mixture to prevent lumps and ensure smooth, silky sauce consistency.
• Replace cornstarch with xanthan gum or skip thickener for a lighter, keto-friendly version of the classic dish.

Variations for Slow Cooker Marsala Chicken

• Gluten-Free Version: Replace cornstarch with arrowroot powder or potato starch for thickening. Use gluten-free wine and ensure all seasonings are certified gluten-free.
• Vegetarian Adaptation: Swap chicken with firm tofu or portobello mushrooms. Marinate the protein in marsala wine and seasonings before slow cooking for enhanced flavor.
• Dairy-Free Option: Substitute heavy cream with coconut milk or unsweetened almond cream. Use olive oil instead of butter for cooking and maintaining rich taste.
• Low-Sodium Alternative: Reduce salt content by using herb-infused salt substitute. Choose low-sodium marsala wine and skip additional salt during seasoning process.

Serving Ideas for Slow Cooker Chicken Marsala

• Elegant Italian Plate Presentation: Arrange chicken on a white ceramic platter, generously spooning rich marsala sauce over the top with elegant swoops and drizzles.
• Hearty Side Companion: Serve alongside creamy garlic mashed potatoes or buttery long-grain rice to soak up the delectable wine-infused sauce.
• Fresh Herb Finishing Touch: Sprinkle finely chopped fresh parsley or chives across the dish for a bright color pop and aromatic enhancement that elevates the entire meal's visual and flavor profile.
• Wine Pairing Magic: Select a medium-bodied white wine like pinot grigio or chardonnay to complement the marsala's rich, savory notes and create a restaurant-quality dining experience at home.

How to Store Slow Cooker Chicken Marsala

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pack chicken marsala in freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 2-3 months without losing flavor quality.
• Place chicken and sauce in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Warm chicken and sauce in a skillet over medium-low heat, adding a splash of chicken broth or marsala wine to prevent drying. Stir gently until heated through, about 5-7 minutes.

FAQs

• What is Marsala wine, and can I substitute it?

Marsala is a fortified wine from Sicily, Italy. If unavailable, you can use dry sherry, Madeira wine, or chicken broth with a splash of white wine vinegar as alternatives.

• How do I prevent the chicken from drying out in the slow cooker?

Browning the chicken first and cooking on LOW helps retain moisture. Avoid overcooking and check the internal temperature reaches 165°F for perfectly juicy chicken.

• Can I use different types of mushrooms?

Absolutely! While white button mushrooms work great, you can experiment with cremini, shiitake, or portobello mushrooms for varied flavor and texture.

• Is this recipe gluten-free?

To make it gluten-free, use cornstarch as a thickener and ensure all other ingredients are certified gluten-free.

Slow Cooker Chicken Marsala Recipe

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4.6 from 21 reviews

• Total Time: 5 hours 15 minutes
• Yield: 6 1x

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Description

Hearty chicken marsala brings Italian-inspired comfort straight to dinner tables with minimal effort. Mushroom-laden sauce and tender chicken create a delightful meal you can easily prepare, savoring restaurant-quality flavors without complex cooking techniques.

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Ingredients

Scale 1x2x3x

Main Protein:

• 6 boneless skinless chicken breasts (1.5 to 2 pounds / 680 to 907 grams)

Herbs and Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• Salt (to taste)
• Fresh ground pepper (to taste)

Additional Ingredients:

• 1 tablespoon olive oil
• 8 ounces (227 grams) mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• Chopped fresh parsley (for garnish)

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Instructions

1. Prepare the slow cooker by lightly coating the interior with cooking spray to prevent sticking.
2. Create a robust seasoning blend by generously rubbing chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
3. Sear the seasoned chicken in a hot skillet with olive oil over medium-high heat, developing a golden-brown exterior for approximately 3 minutes on each side.
4. Carefully transfer the browned chicken to the slow cooker, layering sliced mushrooms and minced garlic on top.
5. Deglaze the skillet with marsala wine, capturing all the flavorful browned bits, and pour the aromatic liquid directly over the chicken.
6. Allow the chicken to cook slowly at LOW temperature for 4 to 5 hours, or accelerate the process at HIGH temperature for 2 to 3 hours until tender.
7. Extract the cooked chicken from the slow cooker and transform the cooking liquid into a luxurious sauce by whisking cornstarch and water, then incorporating cream and adjusting seasonings.
8. Return the chicken to the sauce, letting it simmer on HIGH for 20 minutes to achieve a rich, velvety consistency.
9. Present the dish garnished with fresh parsley for a vibrant, elegant finish.

Notes

• Use high-quality Marsala wine for deeper, richer flavor complexity in the dish.
• Avoid overcooking chicken by checking internal temperature, which should reach 165°F to maintain juicy texture.
• Consider using chicken thighs instead of breasts for more tender and flavorful results, as they have higher fat content.
• For gluten-free adaptation, replace cornstarch with arrowroot powder or potato starch to thicken sauce without compromising consistency.

• Prep Time: 15 minutes
• Cook Time: 5 hours (on Low) or 3 hours (on High)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 225 kcal
• Sugar: 2 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 75 mg