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.
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
Ingredients
Instructions
Notes
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.