Name: Slow Cooker Chicken Marsala Recipe
Prep time: 15 min
Cook time: 300 min
Ingredients: 4 boneless (skinless chicken breasts); Salt and freshly cracked black pepper (to taste); ½ cup all-purpose flour; 2 tbsp olive oil; 2 tbsp unsalted butter; 3 cups cremini mushrooms (sliced); 1 small yellow onion (finely diced); 4 garlic cloves (minced); ¾ cup dry Marsala wine; 1 cup low‑sodium chicken broth; 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; 1 tbsp cornstarch + 1 tbsp cold water (slurry); ½ cup heavy cream (optional); Chopped fresh parsley and grated Parmesan (for garnish)

If you’re craving a restaurant-quality Italian dish with rich, earthy flavors and tender, juicy chicken, this Slow Cooker Chicken Marsala Recipe is exactly what you need. Imagine coming home to the aroma of golden seared chicken breasts simmering in a velvety mushroom-Marsala wine sauce — all made with minimal effort thanks to your trusty slow cooker.

As a professional chef with years of experience crafting comforting classics and elevating home-style meals, I’m here to guide you through every detail of this dish — from ingredient breakdowns to cooking techniques, flavor variations, and expert tips. Whether you’re preparing a cozy family dinner or impressing guests with minimal stress, this recipe delivers indulgent flavor with everyday ease.

What is Chicken Marsala?

Chicken Marsala is a beloved Italian-American dish made with lightly floured chicken breasts sautéed until golden, then simmered in a luxurious sauce made with Marsala wine and mushrooms. Its depth of flavor comes from the balance between the nutty sweetness of Marsala wine and the umami-rich mushrooms, often paired with a splash of cream for richness.

Traditionally made on the stovetop, Chicken Marsala is elevated when made in a slow cooker — giving the flavors extra time to meld and the chicken time to become incredibly tender.

Why Make It in a Slow Cooker?

Let’s be honest: life gets busy. But that doesn’t mean you have to sacrifice quality or flavor.

Here’s why this Slow Cooker Chicken Marsala Recipe is a game-changer:

Hands-off cooking: After a quick sear, everything goes into the slow cooker and simmers to perfection.

Depth of flavor: Slow cooking develops a richer, more complex Marsala sauce.
Incredible texture: The chicken becomes melt-in-your-mouth tender without drying out.

Entertaining made easy: Perfect for dinner parties or weeknight meals with minimal last-minute work.

Ingredients You’ll Need

Let’s break down what goes into making this slow-cooked masterpiece:

For the Chicken:

4 boneless, skinless chicken breasts (or thighs for extra juiciness)

Salt and freshly cracked black pepper, to taste

1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil

2 tablespoons unsalted butter

For the Sauce:

3 cups cremini or baby bella mushrooms, sliced
4 garlic cloves, minced

1 small yellow onion, finely diced

3/4 cup dry Marsala wine (not the cooking wine – use the real stuff for best flavor)
1 cup low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano
1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1/2 cup heavy cream (optional, for a creamier version)
1 tablespoon cornstarch + 1 tablespoon cold water, mixed (for thickening)

Garnish:

Chopped fresh parsley

Freshly grated Parmesan (optional but delicious)

How to Make Slow Cooker Chicken Marsala

Let’s walk through each step of making this elegant dish in your slow cooker.

Step 1: Prepare and Sear the Chicken

Pound the chicken breasts to an even thickness (about 1/2 to 3/4 inch thick).

Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
In a large skillet over medium-high heat, add olive oil and butter.

Sear the chicken for 2–3 minutes per side until golden (you’re not cooking it through — just building flavor).

🔥 Chef’s Tip: Searing is optional, but it adds a delicious depth and locks in juices.

Step 2: Add Ingredients to the Slow Cooker

Layer the following in your slow cooker:

Sliced mushrooms

Onion and garlic

Seared chicken breasts
Pour over Marsala wine, chicken broth, thyme, oregano, salt, and pepper.

Step 3: Slow Cook

Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.

The chicken should be tender and the sauce deeply aromatic.

Step 4: Thicken the Sauce

Remove chicken to a plate and cover loosely with foil.

Stir the cornstarch slurry into the sauce and turn the slow cooker to HIGH.

Cook uncovered for 15–20 minutes, or until thickened to your liking.
For a creamier finish, stir in heavy cream at this stage.

Step 5: Combine and Serve

Return the chicken to the pot, spoon sauce over the top, and cook another 5 minutes to warm through.

Garnish with chopped parsley and Parmesan before serving.

Pro Tips for Success

Use real Marsala wine: Dry Marsala (not sweet or “cooking wine”) gives the best flavor.

Pound the chicken: Ensures even cooking and tenderness.

Don’t skip the sear: Adds color and flavor to both the chicken and sauce.
Watch the salt: Marsala wine adds sweetness and depth, but balance it with proper seasoning.

Cream or no cream: For a lighter dish, skip the cream. For a luxurious, velvety sauce, add it!

Delicious Variations

This Slow Cooker Chicken Marsala Recipe is incredibly versatile. Here are some ways to adapt it:

1. Creamy Chicken Marsala

Add the full 1/2 cup of heavy cream at the end for a decadent twist.

2. Chicken Thighs Version

Swap breasts for boneless, skinless chicken thighs for a juicier texture and bolder flavor.

3. Vegetarian Marsala

Use portobello mushrooms and skip the chicken entirely. Add chickpeas or white beans for protein.

4. Marsala Meatballs

Make meatballs instead of chicken — slow cook them in the Marsala sauce for an appetizer or pasta topping.

5. Gluten-Free Option

Use gluten-free flour or cornstarch for dredging the chicken, and check that your wine is GF-friendly.

Serving Suggestions

This Slow Cooker Chicken Marsala pairs beautifully with:

Creamy mashed potatoes: Classic and perfect for soaking up that sauce.

Buttered egg noodles or fettuccine

Garlic Parmesan risotto
Steamed green beans or roasted asparagus

Crusty artisan bread for mopping the plate clean

🍷 Wine Pairing: A glass of dry Marsala or a light Pinot Noir works wonderfully with this dish.

How to Store and Reheat

This dish is fantastic for meal prep or leftovers.

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: The chicken and sauce freeze well for up to 2 months. Let it cool before freezing.

Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened.

Frequently Asked Questions

Can I use sweet Marsala wine?

Technically yes, but dry Marsala is traditional and preferred for savory recipes like this.

Can I skip the flour?

Yes, but flour helps brown the chicken and slightly thickens the sauce. Consider using cornstarch or a GF flour if needed.

Can I make this dish ahead?

Absolutely. It reheats beautifully, and many say it tastes even better the next day.

Is the alcohol cooked off?

Yes — the long cooking time evaporates the alcohol, leaving only the rich, deep flavor of the wine.

Final Thoughts

This Slow Cooker Chicken Marsala Recipe is the perfect balance of elegance and ease — tender chicken bathed in a velvety mushroom-Marsala sauce, slow simmered to perfection. It’s the kind of dish that feels fancy enough for a dinner party yet simple enough for a comforting weeknight meal.

With minimal prep and maximum flavor, you’ll fall in love with how effortlessly it comes together. Add this recipe to your meal rotation and let your slow cooker work its magic — your future self (and your dinner guests) will thank you.