Crock Pot Chicken Marsala is the kind of recipe that slowly fills your kitchen with a rich, earthy aroma that makes you want to hover nearby just to catch every layer of scent.
The first time I let Crock Pot Chicken Marsala simmer away, I remember how the combination of garlic, mushrooms, and marsala wine created something deeply comforting without requiring much effort at all.
When I finally lifted the lid, the chicken was tender enough to fall apart with a fork, soaking up a creamy, savory sauce that felt like pure comfort in a bowl.
Crock Pot Chicken Marsala IS the type of meal that turns an ordinary day into something a little more special, especially when shared at the table.
Key Ingredients in Crock Pot Chicken Marsala
The heart of this Crock Pot Chicken Marsala recipe lies in a few simple but essential ingredients. Chicken breasts provide a lean and tender base, while mushrooms add depth and a satisfying bite.
6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon sweet paprika
¾ teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 tablespoon olive oil
8 ounces mushrooms,, sliced
4 cloves garlic, minced
1 cup dry marsala wine
½ cup water
¼ cup cornstarch
¼ cup heavy cream
chopped fresh parsley, for garnish, optional
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Crock Pot Chicken Marsala
- Total Time: 4 hours 15 min
- Yield: 6 servings
Description
Crock Pot Chicken Marsala is a comforting slow cooker recipe made with tender chicken breasts, mushrooms, garlic, and rich marsala wine. It’s finished in a creamy sauce that blends savory herbs and creates a flavorful, restaurant-style meal at home.
Ingredients
6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon sweet paprika
¾ teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 tablespoon olive oil
8 ounces mushrooms,, sliced
4 cloves garlic, minced
1 cup dry marsala wine
cup water
¼ cup cornstarch
¼ cup heavy cream
chopped fresh parsley, for garnish, optional
Instructions
Prep. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
Prepare the chicken. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
Sear the chicken breasts. Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned. Transfer the chicken to the slow cooker and top with mushrooms and garlic.
Add the wine. Return the skillet to medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet. Pour the wine over the chicken and mushrooms.
Cook. Close with a lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken is done when its internal temperature reaches 165˚F. Remove the chicken breasts from the slow cooker and set aside on a plate.
Thicken the sauce. Combine the water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce. Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
Continue to cook. Return the chicken to the slow cooker, cover with the lid, and cook on HIGH for 20 more minutes or until the sauce has thickened. You can add more heavy cream for a creamier texture.
Serve. Transfer the chicken to dinner plates, top with the creamy mushroom sauce, garnish with fresh parsley, and serve.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow cooker
- Cuisine: American
This Crock Pot Chicken Marsala also fits beautifully into a comforting dinner rotation alongside other favorites like Garlic Butter Steak Bites, Slow Cooker Salisbury Steak, and Easy Fried Chicken Recipe.
How to Crock Pot Chicken Marsala Step-by-Step
- I start by seasoning and lightly searing the chicken, which locks in flavor and gives it a golden surface.
- I transfer everything into the slow cooker, layering mushrooms and garlic over the chicken for extra depth.
- I deglaze the pan with marsala wine, scraping up every bit of flavor before pouring it into the pot.
- I let it cook slowly until the chicken becomes tender and fully infused with the sauce.
- I remove the chicken, then thicken the sauce with a cornstarch slurry and finish it with cream.
- I return the chicken to the pot so it can soak up that rich, creamy sauce before serving.
Conclusion
Crock Pot Chicken Marsala is one of those meals I come back to when I want something comforting without standing over the stove. The slow cooker builds deep flavor effortlessly, and the creamy mushroom sauce makes every bite feel warm and satisfying.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.