Slow Cooker Chicken Marsala Recipe

If you’re looking to bring a restaurant-quality meal to your own kitchen with almost zero fuss, look no further than Slow Cooker Chicken Marsala. This Italian-American classic transforms humble chicken breasts into a velvety, wine-infused masterpiece, filling your home with irresistible aromas and promising comfort in every bite. Whether you’re feeding a busy family or spicing up a cozy weeknight dinner, this recipe lets the slow cooker do all the heavy lifting—leaving you free to relax or prep your favorite sides. Let’s dive into why this is about to become your new favorite comfort dish!

this Recipe

Ingredients You’ll Need

Although this dish feels decadent and impressive, you only need a handful of easy-to-find ingredients. Each one plays a crucial role: from the tender chicken to the rich Marsala wine, they meld together for a dish that’s much greater than the sum of its parts.

• Chicken breasts: Choose boneless, skinless chicken breasts for easy prep and melt-in-your-mouth texture.
• Salt and pepper: These simple seasonings enhance every other flavor in the dish—don’t skip the basics!
• All-purpose flour: Lightly dusting the chicken helps thicken the sauce and gives the chicken a beautiful exterior.
• Olive oil: Just a touch, to help brown the chicken before it enters the slow cooker.
• Baby Bella mushrooms: Sliced mushrooms soak up the Marsala sauce and add earthy richness.
• Garlic: Minced garlic provides an aromatic punch that brings the sauce to life.
• Marsala wine: The star ingredient, giving the dish its signature complex, slightly sweet flavor.
• Chicken broth: Adds savory depth and the right amount of sauciness.
• Butter: Stirred in at the end, this makes the sauce lusciously silky and balanced.
• Fresh parsley: Adds fresh, herbal notes and a pop of color to the finished dish.

How to Make Slow Cooker Chicken Marsala

Step 1: Prep and Season Your Chicken

Pound the chicken breasts slightly to even thickness. Sprinkle both sides generously with salt and pepper. Coat each piece evenly with a light dusting of flour—this creates a subtle crust that thickens your Marsala sauce beautifully as it cooks.

Step 2: Sear for Extra Flavor

Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 2 to 3 minutes per side. While this step is optional, it makes a huge difference—locking in juices and creating irresistible flavor.

Step 3: Layer Ingredients in the Slow Cooker

Place the seared chicken breasts into the bottom of your slow cooker. Top with sliced Baby Bella mushrooms and minced garlic, distributing them evenly to ensure every bite gets its fair share of flavor.

Step 4: Pour in the Marsala Wine and Broth

Pour the Marsala wine and chicken broth over everything in the slow cooker, making sure the chicken is partially submerged. The wine will infuse the chicken and mushrooms with its rich, slightly sweet notes as it cooks low and slow.

Step 5: Slow Cook to Perfection

Cover and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through. The sauce should reduce a bit, mingling the flavors beautifully. About 30 minutes before serving, stir in the butter so it melts into the sauce, giving it that final touch of luxury.

Step 6: Finish with Fresh Parsley

Garnish your Slow Cooker Chicken Marsala with a generous sprinkle of fresh parsley just before serving. This adds color, freshness, and a little herbal lift that brightens the whole dish.

How to Serve Slow Cooker Chicken Marsala

Garnishes

Nothing beats a fresh shower of chopped parsley or even a few delicate thyme leaves on top of your finished Slow Cooker Chicken Marsala. A twist of freshly cracked black pepper or a handful of lemon zest can also add brilliance to each plate, making it look as good as it tastes.

Side Dishes

Tender pasta like fettuccine or pappardelle is a classic pairing, as they catch all the glorious sauce. Creamy mashed potatoes soak up every drop, while buttered rice or herbed couscous offer a lighter alternative. Don’t forget a crusty hunk of bread to mop up what’s left on your plate!

Creative Ways to Present

Try serving a scoop of Slow Cooker Chicken Marsala over creamy polenta in individual bowls for an elegant twist, or shred the chicken and tuck it into toasted sourdough sandwiches. For a stunning dinner party centerpiece, garnish with roasted mushrooms and serve family-style with plenty of extra sauce on the side.

Make Ahead and Storage

Storing Leftovers

Allow leftover Slow Cooker Chicken Marsala to cool to room temperature before transferring to an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it a perfect candidate for meal prep lunches or easy make-ahead dinners.

Freezing

This dish freezes surprisingly well. Place completely cooled chicken and sauce in a freezer-safe bag or container, removing as much air as possible. It will keep its flavor and texture for up to 2 months. Simply thaw overnight in the fridge when you’re ready to enjoy it again.

Reheating

Gently reheat leftovers in a saucepan over medium-low heat until warmed through, adding a splash of chicken broth if the sauce has thickened too much. For single servings, the microwave does the trick—just cover and heat in 30-second intervals, stirring as you go.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit more forgiving and remain extra juicy in the slow cooker. Just trim any excess fat and adjust the cooking time down by about 30 minutes if they’re boneless.

Is Marsala wine alcoholic, and is there a substitute?

Marsala wine does contain alcohol, but much of it cooks off during slow cooking, leaving just its rich flavor behind. If you prefer to skip it, try a combo of grape juice and a splash of balsamic vinegar, though the flavor will be slightly different.

How do I make the sauce thicker?

If you want the sauce even thicker, remove the chicken when finished and stir in a slurry of 1 tablespoon cornstarch with 2 tablespoons water. Cook on high for a few minutes until the sauce reaches your desired consistency, then return the chicken.

Can I prepare this recipe ahead of time?

Definitely! Assemble the ingredients the night before (except for the butter and parsley), refrigerate the slow cooker insert, and start cooking in the morning. Finish with butter and herbs just before serving for maximum flavor.

What’s the best way to avoid overcooked chicken?

Use a meat thermometer to check for doneness—the chicken should reach an internal temperature of 165°F. Try to avoid cooking beyond 5 hours on low for breasts, which will help preserve their tenderness.

Final Thoughts

I can’t wait for you to dive into a plate of Slow Cooker Chicken Marsala and experience how easily a weeknight meal can feel like a special occasion. If you give it a try, don’t forget to share it with someone you love—it’s truly too delicious to keep to yourself!

Print