Name: Slow Cooker Chicken Marsala
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup sliced cremini mushrooms; 3/4 cup Marsala wine; 1/2 cup low-sodium chicken broth; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley (for garnish)

Hey y’all! If you’re craving a comforting, restaurant-worthy meal without any fuss, this Slow Cooker Chicken Marsala is about to become your new favorite dinner. With juicy chicken, earthy mushrooms, a silky Marsala wine sauce, and barely any hands-on time, it’s ideal for family nights, easy entertaining, or when you need a simple but impressive meal. Let’s get cooking!

Why You’ll Love This

Super convenient—let your Slow Cooker do all the hard work while you go about your day.
Big flavor payoff—marsala wine and fresh mushrooms make this dish unforgettable.
Perfect for meal prep—the flavors improve overnight and leftovers are delicious.
Family-friendly—the creamy sauce and tender chicken are always a hit with kids and adults.
Easy to serve over pasta, potatoes, or rice for a complete meal.

Ingredients

4 boneless, skinless chicken breasts (about 2 lbs)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
8 ounces cremini or white mushrooms, sliced
3 garlic cloves, minced
1 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1/2 teaspoon dried thyme
1/3 cup heavy cream
2 tablespoons cornstarch
2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1: Prep the Chicken

Season the chicken breasts with salt and black pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until golden brown. (No need to cook through.)

Step 2: Layer in the Slow Cooker

Place the sliced mushrooms and minced garlic in the bottom of a 6-quart slow cooker. Arrange the seared chicken breasts on top of the mushrooms.

Step 3: Make the Sauce

Pour the marsala wine and chicken broth over the chicken. Sprinkle with dried thyme. Cover and cook on low for 5-6 hours or on high for 2.5-3 hours, until the chicken is tender and cooked through.

Step 4: Thicken the Sauce

In a small bowl, whisk together the heavy cream and cornstarch until smooth. About 20 minutes before serving, pour the cream mixture into the slow cooker, stir gently, and cover to finish cooking. The sauce will thicken as it heats.

Step 5: Finish and Serve

Once the sauce has thickened, taste and adjust seasoning if needed. Serve the chicken and mushrooms with plenty of sauce, sprinkled with fresh parsley.

Notes

Don’t skip searing the chicken—it adds tons of flavor and helps keep the chicken moist.
If you love extra sauce, increase the marsala wine and broth by 1/4 cup each.
Heavy cream can be swapped for half-and-half for a lighter dish, though the sauce won’t be as rich.

Variations

Mushroom Swap: Use a mix of shiitake or portobello mushrooms for deeper umami flavor.
Dairy-Free: Substitute the cream with coconut cream or leave it out for a lighter, brothy sauce.
Gluten-Free: Use arrowroot or potato starch instead of cornstarch for thickening.

Required Equipment

6-quart slow cooker
Large skillet
Cutting board and knife
Measuring cups and spoons
Whisk

Storage Instructions

Cool leftover Slow Cooker Chicken Marsala completely before transferring to airtight containers. Refrigerate for up to 4 days. To freeze, portion into freezer-safe containers and store for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to loosen the sauce.

Suggested Pairings & Serving Recommendations

Serve over buttery mashed potatoes, egg noodles, or fluffy rice to soak up the delicious sauce.
Pair with a crisp green salad or roasted asparagus for a fresh contrast.
Rustic bread on the side is perfect for sopping up every drop!

Pro Tips

For restaurant-style results, use high-quality dry marsala wine—not the sweet variety.
Slice mushrooms evenly so they cook at the same rate and retain a tender bite.
Stir in the cream and cornstarch slurry near the end of cooking to prevent the sauce from curdling.