Chicken Marsala is the kind of restaurant dish that feels fancy but comes together from a handful of humble ingredients, and this slow cooker version makes it almost embarrassingly easy. You sear the chicken for color, dump everything into the crock, and let the machine do the work while the sauce turns glossy and the mushrooms soak up all that marsala and garlic.
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The trick to a slow cooker version that doesn't taste watery is a two-part finish: a cornstarch slurry to tighten the sauce and a splash of cream stirred in at the very end. That gives you the silky, velvety texture of the skillet classic without standing over the stove.
Serve it over buttered egg noodles, mashed potatoes, or crusty bread to mop up every last drop. It's a Sunday-dinner-feeling meal on a Tuesday-night schedule.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) boneless, skinless chicken breasts, about 4 to 5 pieces
Slice thick breasts horizontally into cutlets so they cook evenly and stay tender. Boneless thighs work beautifully too and stay even juicier in the slow cooker.
1/2 cup (60g) all-purpose flour, for dredging
The flour gives the chicken a light crust that later thickens the sauce. For a gluten-free version, use 1/4 cup cornstarch instead.
1 teaspoon kosher salt, plus more to taste
Kosher salt dissolves more evenly than table salt; if using table salt, cut the amount by a third.
1/2 teaspoon freshly ground black pepper
Fresh-cracked pepper blooms in flavor as it cooks. Pre-ground pepper loses its punch after a few months in the pantry.
3 tablespoons olive oil, divided
Use regular (not extra-virgin) olive oil for searing since it handles medium-high heat better. Avocado oil is a great high-heat swap.
8 ounces (225g) cremini mushrooms, sliced 1/4-inch thick
Creminis have more flavor than white buttons; baby bellas are the exact same mushroom if your store labels them that way. Wipe clean with a damp paper towel instead of rinsing.
3 cloves garlic, minced
Fresh garlic is essential here; jarred garlic tastes flat and slightly bitter after slow cooking. One clove equals about 1/2 teaspoon of the jarred stuff if you're in a pinch.
1 cup (240ml) dry marsala wine
Dry marsala (not sweet) is the classic choice. No marsala? Substitute 3/4 cup dry sherry or Madeira plus 1/4 cup chicken broth.
1 cup (240ml) low-sodium chicken broth
Low-sodium lets you control the final seasoning since the wine and mushrooms also add savoriness. Vegetable broth works for a lighter version.
1 teaspoon dried thyme
Dried thyme holds up better than delicate fresh herbs over hours of cooking. If using fresh, add 1 tablespoon in the last 20 minutes instead.
2 tablespoons cornstarch whisked with 2 tablespoons cold water
This slurry is what turns the thin cooking liquid into a glossy sauce. Arrowroot powder is a 1:1 gluten-free substitute.
1/3 cup (80ml) heavy cream
Stirred in at the end for silkiness. Half-and-half works but the sauce will be slightly thinner; full-fat coconut milk makes it dairy-free.
Tips & Tricks
Don't Skip the Sear
Browning the floured chicken in a hot skillet before slow cooking builds the fond that gives the sauce its deep roasted flavor.
Keep the Lid Closed
Every peek releases trapped heat and adds 15 to 20 minutes to the cook time, so resist the urge to stir.
Thicken at the End, Not the Start
Cornstarch breaks down during long cooking, so always add the slurry in the final 30 minutes on High.
Season the Sauce Last
Taste after the cream goes in, since the wine and broth reduce and concentrate saltiness as they cook.
Pro Tips
Step-by-Step Instructions
1. Dry and Dredge
Pat the chicken breasts dry with paper towels, then season both sides with the salt and pepper. Dredge each piece in the flour, shaking off the excess so you get a thin, even coating.
2. Sear the Chicken
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat (about 375F / 190C) for 2 minutes. Sear the chicken 2 to 3 minutes per side until golden brown but not cooked through; the center will still be pink and the internal temperature around 130F / 54C. Transfer to the slow cooker.
3. Brown the Mushrooms
Add the remaining 1 tablespoon oil and the mushrooms to the same skillet and cook over medium-high heat (about 350F / 175C) for 5 to 6 minutes, stirring occasionally, until deeply golden and their moisture has evaporated. Add the garlic and thyme and stir 30 seconds until fragrant.
4. Deglaze with Marsala
Pour the marsala into the skillet and scrape up the browned bits with a wooden spoon, letting it bubble at a simmer for 2 minutes until the sharp alcohol smell cooks off. Pour the mushroom mixture and chicken broth over the chicken in the slow cooker.
5. Slow Cook Low
Cover and cook on Low for 4 to 5 hours or on High for 2 to 2.5 hours, until the chicken shreds easily with a fork and reaches 165F / 74C at the thickest part.
6. Thicken the Sauce
In the last 30 minutes, whisk the cornstarch and cold water together, then stir the slurry into the slow cooker liquid around the chicken. Cover and cook on High until the sauce coats the back of a spoon, about 25 to 30 minutes.
7. Finish with Cream
Turn off the slow cooker and stir in the heavy cream until the sauce turns pale and glossy. Taste and adjust salt and pepper, then let it sit 5 minutes before serving over egg noodles or mashed potatoes.
Delicious Variations
Mushroom Lover's Version
Add 4 ounces of sliced shiitake caps along with the creminis for an earthier, meatier bite.
Creamy Herb Marsala
Swap the dried thyme for 1 teaspoon each of dried oregano and rosemary, and finish with a squeeze of lemon.
Dairy-Free Marsala
Replace the heavy cream with full-fat coconut milk and use olive oil instead of butter in the skillet for a rich, dairy-free sauce.
How to Store Slow Cooker Chicken Marsala
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days; keep the chicken submerged in sauce so it doesn't dry out.
Freezer
Freeze the chicken and sauce together in a freezer-safe container for up to 3 months; the cream-based sauce may separate slightly, so whisk it back together after thawing.
Reheating
Reheat gently on the stovetop over medium-low heat (about 250F / 120C) for 5 to 7 minutes, or in the microwave at 50 percent power, stirring every 30 seconds until hot but not boiling.
Frequently Asked Questions
Q: What can I use instead of marsala wine?
Dry sherry, Madeira, or a mixture of 3/4 cup chicken broth with 1/4 cup balsamic vinegar are the closest substitutes for dry marsala. Avoid sweet marsala or cooking wine, which will make the sauce cloying and salty.
Q: Why is my slow cooker chicken marsala watery?
The sauce is watery when the cornstarch slurry isn't cooked long enough or too much liquid was added at the start. Stir the slurry in during the last 30 minutes on High and keep the lid on so the sauce can reduce and thicken properly.
Q: Can I make chicken marsala in the slow cooker ahead of time?
Yes, you can cook it up to 2 days ahead and reheat it gently on the stovetop or in the microwave. Add the cream only when reheating, since cream can separate if it sits in the fridge overnight.
Q: What do you serve with slow cooker chicken marsala?
Buttered egg noodles, mashed potatoes, or crusty bread are the classic pairings because they soak up the sauce. Steamed green beans or a simple arugula salad round out the plate nicely.
If you make this Slow Cooker Chicken Marsala, snap a photo and let me know how it turned out in the comments. It's the kind of dinner that makes a Tuesday feel like a special occasion, and I can't wait to hear which side dish you served it with.
Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala delivers tender chicken in a rich, creamy mushroom wine sauce with just 15 minutes of prep and zero babysitting.
🧂 Ingredients
- 2 pounds (900g) boneless, skinless chicken breasts, about 4 to 5 pieces
- 1/2 cup (60g) all-purpose flour, for dredging
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 8 ounces (225g) cremini mushrooms, sliced 1/4-inch thick
- 3 cloves garlic, minced
- 1 cup (240ml) dry marsala wine
- 1 cup (240ml) low-sodium chicken broth
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch whisked with 2 tablespoons cold water
- 1/3 cup (80ml) heavy cream
📋 Instructions
- 1Dry and Dredge — Pat the chicken breasts dry with paper towels, then season both sides with the salt and pepper. Dredge each piece in the flour, shaking off the excess so you get a thin, even coating.
- 2Sear the Chicken — Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat (about 375F / 190C) for 2 minutes. Sear the chicken 2 to 3 minutes per side until golden brown but not cooked through; the center will still be pink and the internal temperature around 130F / 54C. Transfer to the slow cooker.
- 3Brown the Mushrooms — Add the remaining 1 tablespoon oil and the mushrooms to the same skillet and cook over medium-high heat (about 350F / 175C) for 5 to 6 minutes, stirring occasionally, until deeply golden and their moisture has evaporated. Add the garlic and thyme and stir 30 seconds until fragrant.
- 4Deglaze with Marsala — Pour the marsala into the skillet and scrape up the browned bits with a wooden spoon, letting it bubble at a simmer for 2 minutes until the sharp alcohol smell cooks off. Pour the mushroom mixture and chicken broth over the chicken in the slow cooker.
- 5Slow Cook Low — Cover and cook on Low for 4 to 5 hours or on High for 2 to 2.5 hours, until the chicken shreds easily with a fork and reaches 165F / 74C at the thickest part.
- 6Thicken the Sauce — In the last 30 minutes, whisk the cornstarch and cold water together, then stir the slurry into the slow cooker liquid around the chicken. Cover and cook on High until the sauce coats the back of a spoon, about 25 to 30 minutes.
- 7Finish with Cream — Turn off the slow cooker and stir in the heavy cream until the sauce turns pale and glossy. Taste and adjust salt and pepper, then let it sit 5 minutes before serving over egg noodles or mashed potatoes.
