Slow Cooker Chicken Marsala Recipe

If you’re craving a rich, comforting dish that practically makes itself, then you’ve got to try my Slow Cooker Chicken Marsala Recipe. I absolutely love how this turns out—tender chicken soaked in that sweet, savory Marsala wine sauce with earthy mushrooms, and all done slow and easy while you go about your day. When I first tried making this, I was hooked, and I know you will be too once you get that first bite.

this Recipe

Ingredients You’ll Need

Each ingredient here plays a key role—whether it’s the Marsala wine that brings that signature flavor or the mushrooms that add earthiness. I always recommend using fresh garlic and good-quality Marsala; it really makes a difference in the final taste.

• Boneless, skinless chicken breasts: I like to pound them to an even thickness so they cook evenly in the slow cooker.
• Kosher salt and freshly ground black pepper: Simple seasonings that bring out the chicken’s natural flavor.
• Garlic cloves: Minced fresh garlic packs far more punch than pre-minced or powders.
• Cremini mushrooms: Their rich flavor and meaty texture make them the perfect match for Marsala sauce.
• Dry Marsala wine: This is the star flavor—look for a good-quality dry Marsala for the best sauce.
• Unsalted butter: Adds richness and helps thicken the sauce when combined with cornstarch.
• Water and cornstarch: This combo gets your sauce to that lovely silky thickness without any lumps.
• Heavy cream: For smoothness and a touch of indulgence in the sauce.
• Freshly squeezed lemon juice: It brightens the entire dish and balances the richness beautifully.

Variations

I like to make this recipe my own depending on the mood and what’s in the pantry. Feel free to experiment—you’ll find it’s very forgiving and adaptable, which makes it a winner in my book.

• Mushroom Mix: Sometimes I swap creminis for shiitake or button mushrooms for a different earthiness that my guests love.
• Dairy-Free Version: I’ve replaced heavy cream with coconut milk or cashew cream when cooking for dairy-sensitive friends, and it still turns out creamy and delicious.
• Add Fresh Herbs: Thyme or rosemary stirred into the sauce near the end gives it a lovely aromatic twist.
• Spicy Kick: Toss in a pinch of red pepper flakes if you like your Marsala with a little heat—I’ve done this for date night, and it’s a hit.

How to Make Slow Cooker Chicken Marsala Recipe

Step 1: Prep the Chicken Like a Pro

Start by placing one chicken breast at a time inside a gallon zip-top bag and gently pound it with the flat side of a meat mallet or rolling pin until it’s about ½ inch thick. This ensures even cooking and helps the chicken soak up that Marsala goodness. Season both sides generously with kosher salt and black pepper—don’t be shy here. Once seasoned, arrange the chicken breasts in a single layer in your slow cooker; a little overlap is fine, but try to keep it mostly flat.

Step 2: Add Garlic, Mushrooms, and Marsala

Scatter minced garlic and quartered cremini mushrooms evenly over the chicken. Then pour in the dry Marsala wine—the sauce’s star player. Give everything a quick gentle nudge to settle, then cover the slow cooker.

Step 3: Let the Slow Cooker Work Its Magic

Set your slow cooker to LOW and cook for 2 to 3 hours, or use the HIGH setting for about 1 to 2 hours. You’re looking for the chicken to be cooked through—an instant-read thermometer should read 165°F in the thickest part. Resist the urge to peek too much; slow and steady is key here to tender chicken and rich flavors.

Step 4: Finish the Sauce on the Stovetop

Using tongs, transfer the chicken breasts onto a plate and tent with foil to keep warm. Pour the sauce with garlic and mushrooms into a large skillet, add the butter, and bring it to a simmer over medium heat. In a small bowl, whisk the water and cornstarch together until smooth, then slowly whisk this slurry into the simmering sauce. Cook, stirring often, until the sauce thickens—about 5 to 7 minutes.

Step 5: Enrich and Brighten the Sauce

Whisk in the heavy cream and freshly squeezed lemon juice—this is the step that takes the sauce from good to unforgettable. Return the chicken to the pan and gently turn it in the sauce, coating each breast well. Now it’s ready to serve!

How to Serve Slow Cooker Chicken Marsala Recipe

Garnishes

I love topping this dish with bright chopped fresh parsley for a pop of color and freshness. Lemon wedges on the side are also a must-have—they let you add an extra splash of brightness right at the table. Trust me, that little citrus boost makes all the difference.

Side Dishes

Angel hair pasta is my go-to pairing; its delicate strands soak up the Marsala sauce perfectly. Sometimes I switch it up with simple salad greens dressed lightly in olive oil and lemon to keep things fresh and balanced. Garlic mashed potatoes also work fantastically if you want something heartier.

Creative Ways to Present

For a special occasion, I like to serve this on a large platter garnished with lemon slices and sprinkled with chopped herbs—makes dinner feel extra festive without much extra effort. Another favorite is plating each portion on a bed of creamy polenta for a Southern Italian vibe that guests rave about.

Make Ahead and Storage

Storing Leftovers

After the meal, I let any leftovers cool to room temperature, then store them in an airtight container in the refrigerator. It keeps well for 3 to 4 days, and I love that the flavors deepen overnight.

Freezing

I’ve had great luck freezing the marsala chicken—just portion it into freezer-safe containers or heavy-duty bags. When you thaw it slowly in the fridge and reheat, it’s almost as good as fresh. I usually freeze sauce and chicken together for simplicity.

Reheating

To reheat, I gently warm the chicken and sauce in a skillet over medium-low heat, stirring occasionally. This keeps the sauce silky without breaking or curdling the cream. You can also microwave leftovers covered, but I prefer the stovetop for the best texture.

FAQs

Final Thoughts

This Slow Cooker Chicken Marsala Recipe really feels like a little gift to yourself—a comforting, elegant dish that doesn’t keep you tied to the stove. I love how it makes dinner manageable without sacrificing flavor or quality. Give it a try—you’ll be amazed at how easy it is to impress yourself and your family with restaurant-quality food right at home.

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