If you are craving a rich, comforting dish that fills your home with irresistible aromas, this Crockpot Chicken Marsala Recipe is an absolute must-try. Imagine tender chicken breasts simmered slowly in a luscious Marsala wine sauce with garlic, shallots, and cremini mushrooms—each bite brings a dance of savory, slightly sweet flavors that blend beautifully with a creamy finish. Best of all, this recipe lets your crockpot do the heavy lifting, freeing you up to enjoy your day while the magic happens. Whether you’re feeding family or guests, this dish guarantees smiles all around and makes any dinner feel special.
Ingredients You’ll Need
This Crockpot Chicken Marsala Recipe is delightfully simple, using fresh, straightforward ingredients that combine to create a symphony of taste and texture. Each ingredient plays a key role—from the earthy mushrooms adding depth to the smooth cream that brings it all together.
- 4 boneless, skinless chicken breasts: The tender main protein that soaks up all those luscious flavors perfectly.
- 1 tsp dried thyme: Adds a subtle earthy herbiness to complement the Marsala.
- 1 tsp kosher salt: Essential for enhancing every flavor in the dish.
- ½ tsp ground black pepper: Provides a gentle, warm kick that balances the richness.
- 1½ tbsp olive oil: For searing the chicken and sautéing the veggies, adding a lovely golden crust and flavor base.
- 8 oz. cremini mushrooms, sliced: These give the dish a wonderful meaty texture and earthy flavor.
- 1 shallot, sliced: Offers a sweet, mild onion flavor that brightens the sauce.
- 3 cloves garlic, minced: Brings a fragrant warmth that enhances every savory note.
- 1 cup dry Marsala cooking wine: The star ingredient that gives this chicken marsala its signature sweet-and-savory depth.
- â…“ cup water: Used to create the perfect consistency for thickening the sauce.
- 3 tbsp cornstarch: A simple thickener that helps the sauce become wonderfully silky.
- ¼ cup heavy cream: Adds a velvety richness giving the sauce a luxurious finish.
- 3 cups cooked white rice: The perfect neutral base that soaks up all the savory sauce.
- Fresh chopped parsley (optional): For a fresh, herbaceous pop of color and flavor at the very end.
How to Make Crockpot Chicken Marsala Recipe
Step 1: Prepare Your Crockpot
Start by lightly spraying the crock of a 6-quart slow cooker with nonstick spray to prevent any sticking. This simple step makes cleanup a breeze and ensures the chicken and sauce stay beautifully intact at the end.
Step 2: Season the Chicken
Next, season your chicken breasts with dried thyme, kosher salt, and freshly ground black pepper. This seasoning blend amps up the flavor from the very first bite and infuses throughout during cooking.
Step 3: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat, then sear each chicken breast for 3 minutes per side until just browned. This quick sear locks in juices and adds a lovely golden color that will deepen the final dish’s appearance and taste. Once done, transfer the chicken to your crockpot.
Step 4: Sauté the Vegetables and Deglaze
Reduce the heat to medium, add the remaining olive oil, then toss in mushrooms, shallots, and garlic. Sauté everything for about 2 minutes until the mushrooms start to sweat and soften. Pour in the Marsala wine to deglaze the pan, scraping up all those flavorful browned bits, then let it simmer for a minute before pouring the entire skillet contents over the chicken in the crockpot.
Step 5: Slow Cook to Perfection
Cover your crockpot and cook on low for 5-6 hours or on high for 2-3 hours. This slow, gentle heat transforms the chicken into tender perfection and allows all those rich flavors to meld seamlessly.
Step 6: Remove Chicken and Thicken Sauce
Once the cooking time is up, transfer the chicken breasts to a plate and set aside. In a measuring cup, whisk together the water and cornstarch until smooth, then stir this slurry into the crockpot along with the heavy cream. Give it a good whisk to combine.
Step 7: Finish Cooking
Return the chicken to the crockpot, cover again, and continue cooking on high for another 20-25 minutes. This step thickens the sauce to a luscious, creamy consistency that perfectly clings to the chicken.
Step 8: Season and Serve
Taste your sauce and adjust seasoning with salt and pepper if needed. Now your Crockpot Chicken Marsala Recipe is ready to be enjoyed, best served over fluffy cooked white rice. Don’t forget the chopped parsley to brighten things up!
How to Serve Crockpot Chicken Marsala Recipe
Garnishes
Fresh chopped parsley is a classic garnish that adds a vibrant pop of green and fresh flavor, perfectly balancing the richness of the Marsala sauce. For an extra touch, a sprinkle of freshly grated Parmesan can elevate this dish to elegant dinner party status.
Side Dishes
This Crockpot Chicken Marsala Recipe shines when paired with light, simple sides like steamed white rice, buttery mashed potatoes, or even some garlic roasted vegetables. These help soak up every bit of that silky, flavorful sauce while keeping the meal well-rounded and satisfying.
Creative Ways to Present
Want to impress your guests? Serve the chicken atop a bed of creamy polenta or alongside freshly buttered egg noodles. A drizzle of Marsala sauce over roasted asparagus or a sprinkle of toasted pine nuts can take this comforting dish into a new, gourmet level.
Make Ahead and Storage
Storing Leftovers
Place any leftover Crockpot Chicken Marsala in an airtight container and store it in the refrigerator for up to 3-4 days. The flavors continue to deepen overnight, making your leftovers just as delicious, if not better, the next day.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. For best results, freeze without the rice, then reheat the chicken and sauce separately. This keeps texture and flavor at their peak when you’re ready to enjoy it again.
Reheating
Reheat gently over low to medium heat on the stove or in the microwave, stirring occasionally to prevent the cream sauce from separating. Adding a splash of water or chicken broth can help loosen the sauce if it becomes too thick.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to thaw chicken breasts before cooking to ensure even cooking and the best texture in your Crockpot Chicken Marsala Recipe. Cooking from frozen may extend the cooking time and could result in unevenly cooked chicken.
What if I don’t have Marsala wine?
While Marsala gives this dish its signature taste, you can substitute it with dry sherry or a mix of grape juice and a splash of balsamic vinegar for a similar sweet and savory profile.
Is it possible to make this recipe dairy-free?
Absolutely! Swap the heavy cream for a coconut cream or a dairy-free creamer of your choice. This will keep the sauce creamy while accommodating dairy restrictions.
How can I thicken the sauce without cornstarch?
You can use arrowroot powder or flour as alternatives to cornstarch. Just whisk them with water first to avoid lumps and add slowly to reach your desired sauce thickness.
Can I double this recipe for a larger crowd?
Yes, just make sure your slow cooker is large enough to accommodate double the ingredients. You might need to adjust cooking time slightly, especially if the crockpot is very full.
Final Thoughts
This Crockpot Chicken Marsala Recipe truly is a wonderful way to bring warmth and comfort to your dinner table with minimal effort. It’s one of those dishes you’ll want to make again and again, impressing everyone with rich flavors and tender chicken. So go ahead, give it a try—you might just find your new favorite slow cooker meal!
Print
Crockpot Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crockpot Chicken Marsala recipe delivers tender, flavorful chicken breasts slowly simmered in a rich Marsala wine and mushroom sauce. Perfectly seared and then slow cooked to meld the savory flavors, this comforting Italian-American dish is simple to prepare and ideal for an effortless weeknight dinner. Served over cooked white rice and garnished with fresh parsley, it offers a delicious, hearty meal with minimal hands-on time.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (thawed if frozen)
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp olive oil
Vegetables and Aromatics
- 8 oz. cremini mushrooms (sliced)
- 1 shallot (sliced)
- 3 cloves garlic (minced)
Liquids and Thickening
- 1 cup dry Marsala cooking wine
- â…“ cup water
- 3 tbsp cornstarch
- ¼ cup heavy cream
Serving and Garnish
- 3 cups cooked white rice (for serving)
- fresh chopped parsley (optional, for garnish)
Instructions
- Prepare Crockpot: Lightly spray the crock of a 6-quart slow cooker with nonstick spray and set aside to prevent sticking.
- Season Chicken: Season the chicken breasts evenly with dried thyme, kosher salt, and ground black pepper for a balanced savory base.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat and sear chicken breasts for 3 minutes per side until lightly browned. Transfer the seared chicken to the slow cooker.
- Sauté Aromatics: Reduce skillet heat to medium, add remaining olive oil, then add sliced mushrooms, shallot, and minced garlic. Sauté for about 2 minutes until mushrooms soften and start to release their moisture.
- Deglaze Pan: Pour in the Marsala wine to the skillet to deglaze, scraping any browned bits from the bottom. Let it simmer for 1 minute, then transfer the mushroom mixture and wine to the slow cooker.
- Slow Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours until the chicken is thoroughly cooked and tender.
- Remove Chicken: Once cooking is complete, transfer the chicken breasts to a plate and set aside temporarily.
- Prepare Thickening Mixture: Whisk together water and cornstarch in a measuring cup until smooth, then stir this slurry into the slow cooker. Add heavy cream and whisk gently to combine.
- Thicken Sauce: Return the chicken to the slow cooker, cover, and cook on high for an additional 20-25 minutes to thicken the sauce to a creamy consistency.
- Finish and Serve: Taste the sauce and adjust seasonings if needed. Serve the chicken and sauce over cooked white rice and garnish with freshly chopped parsley if desired.
Notes
- For an even richer flavor, use homemade chicken broth instead of water when making the slurry.
- If you prefer a gluten-free version, ensure the cornstarch and Marsala wine used are gluten-free.
- To speed up the meal, searing the chicken is optional but helps develop deeper flavor.
- Leftover chicken marsala can be stored in an airtight container in the refrigerator for up to 3 days.
- Use dried thyme for seasoning if fresh thyme is unavailable.
