If you’re looking for a restaurant-quality meal that practically cooks itself, this Slow Cooker Chicken Marsala might just become your new weeknight favorite. Tender chicken breasts soak up the sweet earthy notes of Marsala wine, fragrant garlic, and a cascade of juicy mushrooms, all while you’re off doing better things with your day. Every bite is rich, savory, and elegant, but underneath that fancy flavor is a dish so approachable and easy, you’ll wonder why you ever bothered fussing over stovetop versions. Welcome to effortless comfort food at its finest!
Ingredients You’ll Need
The magic of Slow Cooker Chicken Marsala comes from the way a handful of simple pantry ingredients transform into something utterly delicious. Each one brings a little something special to the table, creating layers of flavor you’d swear simmered for hours (because they did!).
- Chicken Breasts: Choose boneless, skinless for juicy protein that stays tender after a long, gentle cook.
- Marsala Wine: The star of our sauce, Marsala adds mellow sweetness, depth, and a hint of complexity that makes this dish sing.
- Chicken Broth: Combines with the wine for a savory, perfectly seasoned sauce that soaks into every bite.
- Mushrooms: Sliced fresh mushrooms soak up the flavorful sauce and give the dish an earthy, hearty texture.
- Olive Oil: Used for browning, it locks in flavor and helps develop a beautiful, golden crust on the chicken.
- Garlic: Just a couple cloves, but they perfume the whole dish with classic Italian comfort.
- Salt and Pepper: Essential for seasoning and bringing out all the bold flavors.
- Fresh Parsley: A vibrant garnish for color and a subtle pop of freshness right at the end.
How to Make Slow Cooker Chicken Marsala
Step 1: Brown the Chicken
Start by heating the olive oil in a skillet over medium heat. While your oil shimmers, season both sides of the chicken breasts generously with salt and pepper. Gently lay them in the pan and let each side get golden, which not only adds gorgeous color but also seals in the juices for melt-in-your-mouth results later. Don’t rush this part—those caramelized edges add so much flavor!
Step 2: Transfer to the Slow Cooker
Once the chicken is beautifully browned, move the pieces over to your slow cooker. Arrange them in a single layer so they have plenty of room to soak up all the goodness you’ll be adding next.
Step 3: Sauté the Mushrooms and Garlic
Using the same skillet (because we love keeping those savory brown bits), toss in your sliced mushrooms and minced garlic. Sauté for a few minutes until the mushrooms start to soften and turn golden, and the garlic becomes fragrant. This extra step develops deep, rich flavors that will infuse the entire dish.
Step 4: Deglaze with Marsala Wine and Broth
Pour the Marsala wine into the skillet, scraping up every last bit of flavorful fond stuck to the bottom. Follow it up with the chicken broth and give everything a quick stir to combine. The aroma at this point is an early promise of just how good Slow Cooker Chicken Marsala will be!
Step 5: Combine and Cook
Carefully pour the wine, broth, garlic, and mushroom mixture over the waiting chicken in your slow cooker. Pop on the lid, set it to low, and walk away. Let the slow cooker work its magic for 6 to 7 hours, until the chicken is tender and bathed in that luscious, aromatic sauce.
Step 6: Garnish and Serve
Right before serving, sprinkle plenty of chopped fresh parsley over the chicken for a pop of color and brightness. Spoon extra sauce and mushrooms over each piece and serve warm, savoring every spoonful of this comforting classic.
How to Serve Slow Cooker Chicken Marsala
Garnishes
A finishing sprinkle of fresh parsley is traditional, but you can also add a dusting of grated Parmesan or a few thin lemon slices for a lovely hit of acidity. If you like a creamier finish, a swirl of heavy cream whisked into the sauce just before serving can bring an extra bit of luxury to your Slow Cooker Chicken Marsala.
Side Dishes
This dish shines when served over fluffy mashed potatoes, buttery egg noodles, or pillowy white rice—each soaks up that irresistible sauce beautifully. For a lighter pairing, try wilted spinach, roasted asparagus, or a crisp green salad. Slow Cooker Chicken Marsala really knows how to make its supporting sides feel special!
Creative Ways to Present
Get playful with your plating! Pile the chicken high on rustic toasted bread for an open-faced sandwich, or serve with polenta rounds for a cozy twist. Make it a dinner party centerpiece by arranging it in a shallow bowl, surrounded by seasonal roasted vegetables and a generous drizzle of Marsala sauce.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Slow Cooker Chicken Marsala completely before transferring to an airtight container. Store in the refrigerator for up to 3 days; the flavors meld even more as they sit, making each reheated portion a treat.
Freezing
Yes, you can freeze this dish! Let it cool, then portion into freezer-safe containers. Label with the date, and it will keep its flavor and texture for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For juicy, tender chicken, reheat gently in a saucepan over low heat, adding a splash of chicken broth if the sauce seems too thick. You can also use the microwave in 1-minute bursts, stirring in between, until heated through. Garnish with a little fresh parsley to revive the just-made freshness!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a wonderful substitute and bring extra richness. Just trim any excess fat and follow the recipe as written for juicy, flavorful results.
Is there a non-alcoholic substitute for Marsala wine?
Yes, if you prefer to skip the wine, try a mix of unsweetened grape juice and a splash of white wine vinegar. The sauce won’t have quite the same depth, but it stays beautifully balanced and still delicious.
Do I need to brown the chicken first?
While you technically can skip browning, it’s highly recommended. That simple step gives your Slow Cooker Chicken Marsala a richer flavor, more appealing color, and a slightly firmer texture. If you’re short on time, though, you’ll still get a tasty result.
How can I thicken the sauce?
If you’d like a thicker sauce, whisk together a tablespoon of cornstarch with two tablespoons of cold water, then stir into the slow cooker about 30 minutes before serving. Cook uncovered until the sauce reaches your desired consistency.
Can Slow Cooker Chicken Marsala be made ahead?
Definitely! You can prep the dish the night before and refrigerate the insert (if your slow cooker allows), then set it to cook in the morning. The flavors develop even more as the sauce sits, making this a perfect make-ahead meal for busy schedules.
Final Thoughts
I can’t recommend Slow Cooker Chicken Marsala enough—it’s easy enough for any weeknight but impressive enough for company. With every spoonful, you’ll be transported straight to your favorite Italian bistro, all from the comfort of home. Give it a try and find out just how delicious a few humble ingredients can truly be!
Print
Slow Cooker Chicken Marsala Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Description
This Slow Cooker Chicken Marsala recipe is a delicious and easy way to enjoy a classic Italian dish without much effort. Tender chicken breasts cooked in a flavorful Marsala wine sauce with mushrooms, this dish is sure to impress your family and friends.
Ingredients
Chicken Marsala:
- 4 boneless, skinless chicken breasts
- 1 cup Marsala wine
- 1 cup chicken broth
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper and brown on both sides.
- Transfer chicken to the slow cooker.
- In the same skillet, sauté garlic and mushrooms until tender.
- Add Marsala wine and chicken broth, scraping up browned bits.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 6 to 7 hours until chicken is fully cooked.
- Garnish with parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
