Crockpot Chicken Marsala

This crockpot chicken marsala brings restaurant-style flavor straight to your slow cooker. Tender chicken, mushrooms, and a rich, savory sauce come together for an effortless dinner you’ll want on repeat.

Everything to Love About This Cozy Classic

All the comfort, none of the hassle: Enjoy everything you love about chicken marsala without extra steps or time in the kitchen.
Hands-off cooking at its best: Let the slow cooker do the work while the chicken turns tender and the sauce becomes rich and savory.
Endless serving options: Spoon it over pasta, mashed potatoes, or rice, and add a simple side like air fryer green beans, asparagus, or a crisp salad to round out the meal.

Crockpot Chicken Marsala Ingredients

Chicken: Aim for 1-inch thickness for even cooking. If thick, slice in half lengthwise or gently pound thinner.
Searing chicken: You can skip this step, but it adds a lot of flavor and gives the chicken a better color.
Creamy: If you want a creamy sauce, add a splash of cream at the end.
Mushrooms: Use cremini or baby bella mushrooms for the best flavor.

How to Make Crockpot Chicken Marsala

This crock pot chicken marsala recipe is hands-off cooking at its best! A quick sear and the slow cooker takes over, turning the chicken tender and the sauce rich. Pair with your favorite sides for an easy weeknight winner!

Sear: Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper. Add chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
Combine and Cook: To the crockpot, add diced shallot, minced garlic, Marsala wine, chicken broth, and sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. When the chicken’s internal temperature reaches 165°F, transfer it to a plate and cover to keep warm.
Cornstarch Slurry and Cook: In a small bowl, whisk the cold water and cornstarch to make a slurry, then pour it into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened.
Serve: Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve crockpot chicken marsala over pasta or potatoes, then garnish with fresh parsley.

Chicken and mushrooms added to the crockpot.

Alyssa’s Pro Tip

Cooking Wine: Use dry Marsala or Marsala cooking wine, not sweet Marsala. If you can’t find it, swap in Madeira, dry sherry, or dry white wine with a splash of brandy. For a nonalcoholic option, use white grape juice with a splash of sherry vinegar.

Crockpot Chicken Marsala

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This easy crockpot chicken marsala combines tender chicken, mushrooms, and a rich marsala sauce for a dinner that’s simple, cozy, and repeat-worthy.

Course Dinner, Main Course

Cuisine Italian American

Keyword crockpot chicken marsala, crockpot chicken marsala recipe, slow cooker chicken marsala

Prep Time 15

Cook Time 4 20

Total Time 4 35

Servings servings

Calories 326kcal

Author Alyssa Rivers

Ingredients

4 boneless skinless chicken breasts about 2 pounds
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 medium finely diced shallot or ½ small yellow onion
3 teaspoons minced garlic about 3 cloves
1 cup Marsala wine dry or cooking wine
1 cup chicken broth
8 ounces sliced mushrooms about 1 ½ cups
2 tablespoons cold water
2 tablespoons cornstarch
fresh parsley as garnish

Instructions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
To the crockpot, add 1 medium finely diced shallot, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken broth, and 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The internal temperature of the chicken should reach 165 degrees. Remove the chicken to a plate and cover to keep warm.
In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch to make a slurry.
Pour the slurry into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened. Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve over pasta or potatoes and top with fresh parsley as a garnish.

Notes

Storage & Reheating Instructions

Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet over low heat until heated through.
Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.