Slow Cooker Chicken Marsala is a simple, comforting dish that brings together tender chicken breasts cooked low and slow with a rich, earthy mushroom and Marsala wine sauce. The mushrooms soak up the flavors beautifully, and the sauce becomes silky and full-bodied after hours of simmering. It’s a perfect way to enjoy classic Italian flavors without a lot of fuss.
I love making this recipe on busy days because I can just toss everything into the slow cooker and let it do its magic. There’s something so satisfying about coming home to a kitchen filled with the cozy aroma of Marsala wine and mushrooms. I usually add a handful of fresh parsley at the end to brighten things up. Plus, it’s a great way to make juicy, flavorful chicken without standing over the stove.
My favorite way to serve this Chicken Marsala is over a bed of creamy mashed potatoes or buttered egg noodles, which soak up all the delicious sauce. It’s also fantastic with a side of roasted veggies or a simple green salad. Every time I make it, my family is asking for seconds—and I’m happy to say yes because it’s easy to put together and feels a little fancy, even on a regular weeknight.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for even cooking in the slow cooker. If you like, thighs can be used for a juicier, more flavorful option.
Mushrooms: Cremini mushrooms have a nice earthiness, but white button mushrooms work well too. You can add more or less depending on how much mushroom flavor you want.
Marsala wine: This gives the dish its signature flavor. If you can’t find Marsala, dry sherry or a sweet white wine make good substitutes. Avoid cooking wines since they often have added salt and preservatives.
Chicken broth: Use low-sodium broth so you can control the salt. If you’re vegetarian or want a different flavor, vegetable broth could be an option, but the taste will change slightly.
Butter and olive oil: I like using both for depth of flavor—olive oil for searing, butter for richness in the sauce. You can swap butter for a dairy-free spread if needed.
How Can I Make Sure the Chicken Stays Tender in the Slow Cooker?
The slow cooker is great for tender chicken, but it’s easy to overcook. Here’s how I keep chicken juicy and soft:
- Start by searing the chicken to lock in juices and add flavor.
- Don’t skip the flour dredge—it helps thicken the sauce and gives the chicken a nice crust.
- Cook on LOW for 4-6 hours rather than HIGH, as the gentler heat prevents toughness.
- Keep the slow cooker covered to trap steam and moisture.
- Use bone-in thighs if you want even more tender results, but adjust cooking time accordingly.
Equipment You’ll Need
- Slow cooker – essential for cooking the chicken low and slow to tender perfection without much hands-on time.
- Large skillet – perfect for searing the chicken and sautéing mushrooms to build flavor before adding to the slow cooker.
- Tongs – help you easily turn chicken pieces when searing without breaking the crust.
- Measuring cups and spoons – for accurate measurements of broth, Marsala wine, and seasonings.
- Knife and cutting board – to slice mushrooms and chop parsley for garnish.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs to get juicier, more flavorful meat that stays tender in the slow cooker.
- Add sliced bell peppers or sun-dried tomatoes for a pop of color and sweet, tangy taste that complements the Marsala sauce.
- Stir in a splash of cream or a dollop of sour cream at the end for a richer, creamier sauce experience.
- Try adding fresh rosemary or sage along with thyme for a more herb-forward flavor profile that pairs well with mushrooms.
Slow Cooker Chicken Marsala
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe requires about 20 minutes of hands-on prep and searing time, and then the slow cooker will do the rest! Plan for 4 to 6 hours on LOW or 2 to 3 hours on HIGH until the chicken is tender and cooked through. It’s perfect for a set-it-and-forget-it meal.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Season the chicken breasts with salt and pepper. Dredge lightly in flour, shaking off any excess. Heat olive oil in a skillet over medium-high heat and sear chicken on both sides for about 3 minutes per side until golden. This step locks in flavor and keeps the chicken juicy. Transfer the seared chicken to the slow cooker.
2. Cook the Mushrooms and Prepare the Sauce:
In the same skillet, add a bit more olive oil if needed. Sauté the sliced mushrooms until they’re browned and no longer watery, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Pour in the Marsala wine and chicken broth, scraping up any tasty bits from the pan. Let this simmer for 2-3 minutes to reduce slightly, then stir in the butter and thyme until melted and combined.
3. Combine and Slow Cook:
Pour the mushroom and Marsala sauce over the chicken in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and fully cooked. Just before serving, sprinkle chopped fresh parsley over the top for a fresh touch. Serve hot over mashed potatoes, egg noodles, or your favorite side to enjoy the delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken breasts before cooking. Thaw them overnight in the fridge or use the cold water method for quicker thawing. Cooking frozen chicken in the slow cooker can cause uneven cooking and affect texture.
Can I Skip Searing the Chicken?
While you can skip searing to save time, searing adds extra flavor and helps keep the chicken juicy. If you’re short on time, consider searing just one side or briefly browning the mushrooms and garlic to maximize flavor.
How Should I Store Leftovers?
Let leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
Can I Make This Dish Dairy-Free?
Absolutely! Substitute the butter with a dairy-free margarine or extra olive oil. The dish will still be flavorful and delicious without the butter’s richness.
