Crockpot Chicken Marsala
A tender, wine-infused Italian favorite transformed into a convenient slow cooker meal that practically prepares itself while you go about your day. This crockpot chicken marsala combines juicy chicken breasts with earthy mushrooms and a silky Marsala wine sauce for an elegant dinner with minimal effort.
Easy Crockpot Chicken Marsala Recipe
There’s something magical about walking through your door after a long day to be greeted by the rich, comforting aroma of chicken marsala simmering away in your crockpot. This classic Italian-American dish typically requires constant attention at the stove, but my crockpot version delivers all the flavor with a fraction of the effort. What makes this crockpot chicken marsala truly special is how the slow cooking process allows the chicken to absorb the complex flavors of the marsala wine while becoming incredibly tender.
Originally hailing from Sicily, chicken marsala has been adapted countless ways over generations. This slow cooker version honors those traditional flavors while fitting perfectly into our busy modern lives. It’s ideal for both weeknight family dinners and weekend entertaining when you’d rather spend time with guests than stand at the stove.
THIS RECIPE:
- Requires just 15 minutes of hands-on preparation time
- Creates a restaurant-quality meal without the restaurant price
- Uses everyday ingredients easily found at your local grocery store
- Results in fork-tender chicken in a silky mushroom wine sauce
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 4-6 hours (Low) or 2-3 hours (High) |
| Total Time | Up to 6 hours 15 minutes |
| Servings | 4 |
| Yield | 4 chicken breasts with sauce |
This crockpot chicken marsala recipe is perfect for busy home cooks who don’t want to sacrifice flavor for convenience. The slow cooker does most of the work, transforming simple ingredients into a restaurant-worthy dish that’s impressive enough for company but easy enough for weeknights. Best of all, unlike traditional stovetop methods that require careful timing and constant attention, this version allows you to set it and forget it.
Ingredients for Crockpot Chicken Marsala
The secret to exceptional crockpot chicken marsala starts with quality ingredients. While this slow cooker version is forgiving, using fresh mushrooms and good marsala wine makes a noticeable difference in the final flavor. Don’t worry about spending a fortune – a modestly priced dry marsala wine (around $10-15) works perfectly for cooking.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 2 pounds)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 tablespoons olive oil
For the Marsala Sauce:
- 16 ounces cremini mushrooms, sliced (baby bella)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 cup chicken broth, low sodium
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 2 tablespoons cornstarch (for thickening later)
- 2 tablespoons cold water (for thickening later)
- ¼ cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient Quality Guide:
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 2 pounds boneless, skinless breasts | Look for organic or free-range chicken for best flavor. Choose pieces of similar thickness for even cooking. |
| Mushrooms | 16 ounces | Cremini (baby bella) mushrooms offer better flavor than white button. Fresh is far superior to canned for this recipe. |
| Marsala Wine | 1 cup | Use dry Marsala wine, not sweet. Avoid “cooking wine” versions with added salt and preservatives. |
| Aromatics | 1 onion, 3 cloves garlic | Fresh aromatics provide better flavor than pre-minced options. |
| Herbs | 1 tsp dried thyme, 2 tbsp fresh parsley | Dried herbs work well in slow cookers, but fresh parsley should be added at the end. |
How to Make Crockpot Chicken Marsala
Creating crockpot chicken marsala involves a simple initial sauté followed by slow cooking that develops deep, complex flavors. While you can skip the browning step if you’re really pressed for time, those few extra minutes create a foundation of flavor that makes the final dish noticeably more delicious.
Prepare the chicken:
- Season chicken breasts with salt and pepper on both sides
- Place flour in a shallow dish and dredge each chicken breast, shaking off excess
- Heat olive oil in a large skillet over medium-high heat
- Brown chicken for 2-3 minutes per side (don’t cook through)
- Transfer browned chicken to the crockpot
Prepare the sauce base:
- In the same skillet (don’t clean it), add sliced mushrooms and diced onions
- Sauté for 4-5 minutes until mushrooms release moisture and begin to brown
- Add minced garlic and cook for 30 seconds until fragrant
- Pour in Marsala wine and scrape up any browned bits from the pan bottom
- Bring to a simmer for 2 minutes to allow alcohol to cook off
- Stir in chicken broth and tomato paste until well combined
Slow cook the chicken:
- Pour the mushroom-wine mixture over the chicken in the crockpot
- Add dried thyme and bay leaf
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours
- Chicken should reach an internal temperature of 165°F (74°C)
Finish the sauce:
- Remove chicken to a serving platter and cover loosely with foil
- In a small bowl, whisk cornstarch with cold water to make a slurry
- Stir slurry into the sauce in the crockpot
- Cover and cook on HIGH for 15 minutes until sauce thickens
- Stir in heavy cream and heat through for 5 minutes
- Remove bay leaf and taste for seasoning, adjusting if needed
- Pour sauce over chicken, sprinkle with fresh parsley, and serve
The slow cooking process allows the chicken to become incredibly tender while absorbing the rich flavors of the mushrooms and marsala wine. The result is a dish that tastes like it took hours of attention at the stove, when in reality your crockpot did most of the work.
Tips for Making Crockpot Chicken Marsala
Pro tip: For the most flavorful sauce, make sure to really scrape up all the browned bits from the skillet when adding the marsala wine. These caramelized bits (called “fond”) contain concentrated flavor that will enhance your sauce tremendously.
- Choose chicken breasts of similar thickness or pound them to even thickness for consistent cooking
- Fresh mushrooms are essential—pre-sliced are fine, but avoid canned mushrooms
- Don’t skip the step of sautéing the mushrooms before adding to the crockpot
- If your sauce is too thin at the end, increase cornstarch to 3 tablespoons
| Technique | Recommendation |
|---|---|
| Browning Chicken | Quick sear only; chicken will finish cooking in the crockpot |
| Mushroom Selection | Cremini/baby bella provide richer flavor than white mushrooms |
| Wine Selection | Dry marsala wine only; sweet marsala will make the dish too sweet |
| Thickening | Always mix cornstarch with cold water before adding to hot liquid |
When making crockpot chicken marsala, the initial browning step creates a beautiful golden crust that adds both visual appeal and flavor. This recipe is quite forgiving, but the quality of your marsala wine does matter. You don’t need an expensive bottle, but avoid anything labeled “cooking wine” as it contains additives that can negatively impact your dish.
Make-Ahead Instructions
Crockpot chicken marsala is ideal for planning ahead, and components can be prepared in advance to streamline the cooking process.
For next-day preparation:
- Complete steps 1-2 (browning chicken and preparing sauce base)
- Store chicken and sauce separately in airtight containers in the refrigerator
- The next morning, add everything to your crockpot and proceed with the recipe
- Add 15-20 minutes to cooking time if starting with cold ingredients
For meal prep (up to 2 days ahead):
- Slice mushrooms, dice onions, and mince garlic
- Store prepared vegetables in separate airtight containers in the refrigerator
- Measure out dry ingredients and store together at room temperature
You can also prepare the complete dish 1-2 days ahead:
- Follow the entire recipe through completion
- Cool completely before refrigerating in an airtight container
- Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce has thickened too much
Storing Leftovers
Properly stored, leftover crockpot chicken marsala maintains its flavor beautifully for several days. In fact, many find the flavors deepen and improve after a day in the refrigerator.
- Store in airtight containers in the refrigerator for up to 4 days
- For best food safety, refrigerate leftovers within 2 hours of cooking
- Store chicken and sauce together for the best flavor development
- Glass containers work best for storing leftovers as they won’t absorb flavors or stain
When reheating:
- Microwave: Heat on 70% power in 1-minute intervals, stirring between, until heated through (165°F)
- Stovetop: Reheat gently in a covered skillet over medium-low heat, stirring occasionally
- Add a splash of chicken broth if the sauce has become too thick
Freezing Crockpot Chicken Marsala
This dish freezes exceptionally well, making it perfect for meal prep and future easy dinners.
To freeze crockpot chicken marsala:
- Cool the chicken and sauce completely in the refrigerator
- Portion into freezer-safe containers or heavy-duty freezer bags
- Press out excess air and seal tightly
- Label with the date and contents
- Freeze for up to 3 months
For best quality:
- Freeze sauce and chicken together to keep the meat moist
- Leave about ½ inch headspace in containers to allow for expansion
- Consider portioning into individual servings for easy thawing
To thaw and reheat:
- Thaw overnight in the refrigerator (safest method)
- Reheat in a covered saucepan over medium-low heat until temperature reaches 165°F
- If sauce separates slightly during thawing, whisk gently while reheating
- Add a splash of fresh cream after reheating to refresh the sauce
Serving Suggestions
Crockpot chicken marsala pairs wonderfully with a variety of sides to create a complete, impressive meal.
Classic Accompaniments:
- Buttered egg noodles or fettuccine pasta
- Fluffy mashed potatoes to soak up the delicious sauce
- Creamy polenta for an authentic Italian touch
- Crusty Italian bread for sauce-dipping
Vegetable Sides:
- Roasted asparagus with lemon and parmesan
- Sautéed green beans with garlic
- Simple side salad with balsamic vinaigrette
- Roasted Brussels sprouts with pancetta
For an elegant presentation, place the chicken on a bed of pasta or mashed potatoes, spoon the mushroom sauce over top, and garnish with additional fresh herbs. A sprinkle of fresh parsley adds a bright color contrast to the rich brown sauce.
Beverage Pairings:
- Medium-bodied red wines like Pinot Noir or Chianti
- Crisp whites such as Pinot Grigio or Sauvignon Blanc
- For non-alcoholic options, sparkling water with a twist of lemon complements the rich flavors
Serve your crockpot chicken marsala at a warm temperature, but not piping hot, to let the complex flavors shine through.
FAQ
Can I use chicken thighs instead of breasts in this crockpot chicken marsala?
Yes! Boneless, skinless chicken thighs work wonderfully in this recipe and often result in even more tender meat. They’re more forgiving of longer cooking times, so they’re perfect for the crockpot. Adjust cooking time to the higher end of the range, as thighs take slightly longer to become tender.
What can I substitute for Marsala wine?
While authentic marsala wine provides the signature flavor, in a pinch you can substitute a mixture of dry white wine with a splash of brandy or a combination of white wine and beef broth with a teaspoon of brandy extract. For a non-alcoholic version, use additional chicken broth with 1 tablespoon of balsamic vinegar and 1 teaspoon of vanilla extract.
My sauce is too thin. How can I thicken it?
If your sauce needs additional thickening after adding the cornstarch slurry, make another slurry with 1 tablespoon cornstarch and 1 tablespoon cold water. Add to the crockpot, turn to HIGH, and cook uncovered for 10-15 minutes, stirring occasionally. Alternatively, remove the chicken and transfer the sauce to a saucepan to reduce over medium-high heat until it reaches your desired consistency.
Can I make this dish dairy-free?
Absolutely! The heavy cream adds richness but isn’t essential. You can substitute full-fat coconut milk (the canned variety) or a dairy-free creamer. For a lighter version, simply omit the cream altogether – the sauce will be slightly less rich but still delicious.
Why did my sauce separate or curdle?
This usually happens if the cream is added to too hot a liquid or if it boils after adding. To prevent this, make sure your crockpot is on LOW when adding the cream, and don’t let the sauce boil afterward. If separation occurs, sometimes whisking vigorously can help recombine the sauce. For future batches, try tempering the cream by mixing a few tablespoons of the hot sauce into the cream before adding it to the crockpot.
