Crock pot chicken marsala is an easy way to make a fancy dinner at home with barely any effort. Tender, juicy chicken is slowly simmered with onions and mushrooms in a rich marsala gravy. Add everything to the crockpot and let it do all the work!
Why You’ll Love This Crock Pot Chicken Marsala Recipe
One of my favorite things about slow cookers is how easily you can make fancy meals. This crock pot chicken marsala recipe is a prime example of that. Here’s why I know you’ll love it.
- Super easy. This recipe really couldn’t be any easier. You basically just put everything in a slow cooker, turn it on for a few hours, stir in a few ingredients, and dinner is done! What could be simpler than that?
- Tender and Flavorful: The chicken is so tender and juicy from cooking slowly in the savory gravy all day. Made with marsala wine, whipping cream, mushrooms, onions, and garlic, dinner is bursting with flavor and melts in your mouth!
- No mess. Another great thing about slow cookers, they make basically no mess! You won’t dirty a bunch of pots, pans, or bowls when you make this chicken marsala. All you need is a crock pot and one small bowl. Your kitchen will be almost as clean when you finish as it was when you started.
- Restaurant favorite at home. Chicken marsala is a classic dish that you think of getting at a nice restaurant, or spending all evening making in the kitchen. But it turns out that you can also make it in a slow cooker with just a few minutes of work. And it’s just as delicious!
What You’ll Need
Here are the ingredients that you’ll need to make chicken marsala in your crock pot. See the printable recipe card at the bottom of this page for the exact quantities of each ingredient.
- Chicken: You will want to use boneless, skinless breasts or thighs.
- Pepper: Freshly cracked pepper will give you the best flavor.
- Garlic: Granulated or dried garlic powder can be used, but fresh garlic is preferred.
- Mushrooms: I use cremini mushrooms for this recipe, but baby portabella mushrooms work great as well.
- Shallots: Shallots have a great mild flavor, however you can use a white, yellow, or red onion in their place.
- Marsala Wine
- Heavy Whipping Cream: You can also use half and half, but it will not be as creamy.
- Corn Starch: Used for thickening the gravy.
How to Make Crock Pot Chicken Marsala
You won’t believe how easy it is to make this slow cooker chicken marsala.
- Prep. Spray a slow cooker with nonstick cooking spray.
- Season the chicken. Use salt and pepper to season the chicken on both sides, then place the meat in the crock pot. Add the Italian seasoning and garlic over the meat.
- Add the veggies. Place the mushrooms and the shallots on top of the chicken.
- Pour in the wine. Pour the marsala wine over the top of the chicken, then put a lid on the crock pot.
- Cook. Turn the slow cooker on, and cook on low for 4-6 hours, or on high for 3-4 hours.
- Remove the meat. When there are 30 minutes left, remove the chicken breasts from the crock pot and place them on a plate. Cover them with a lid or foil to keep them warm.
- Add the cream. Pour the heavy cream into the crock pot, and stir until it’s mixed in. Put the lid back on.
- Make a slurry. Put the corn starch and water in a bowl, and whisk until they’re well blended.
- Add the slurry. Pour the corn starch and water mixture into the crock pot, then stir until combined.
- Finish cooking. Place the chicken back in the slow cooker, and turn the heat to high. Cook until the sauce has thickened, about 20-30 minutes, then serve while hot.
Tips and Variations
A few tricks, tips, and variations to ensure success:
- Sear the chicken. If you want to add an extra layer of flavor and texture, you can sear the chicken before you place it in the crock pot. Searing chicken gives the meat a little bit more flavor, so if you have the time, this trick can take your chicken marsala to the next level.
- Use thighs. Chicken marsala is traditionally made with chicken breasts, but you can also use thighs. You don’t need to change the recipe at all.
- Add some herbs. We add Italian seasoning, but if you want to add more herb flavor to your dish, add some fresh rosemary, thyme, or oregano.
- Adjust the sauce thickness. Some people like their chicken marsala gravy to be super thick, and others like it on the thinner side. You can easily adjust the thickness of the sauce by altering how much corn starch you use. The more corn starch you use, the thicker the sauce will become.
We usually serve chicken marsala along side mashed potatoes or a simple pasta dish, like some Parmesan Butter Noodles. It is also delicious alongside some traditional Italian side dishes, like Cherry Tomato Caprese Salad and Tomato Basil Soup. Don’t forget the bread to soak up the gravy, garlic bread or these Herb Air Fryer Crescent Rolls work great.
How to Store and Reheat Leftover Chicken Marsala
Leftover crock pot chicken marsala will last in the fridge, in an airtight container, for up to 5 days. You can reheat the chicken in the microwave in 30-second intervals, or in a 350°F oven for 15 minutes, until heated through.
Can I Freeze This Recipe?
Yes! Store it in an airtight, freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating, for best results.
More Easy Dinner Ideas
- Slow Cooker Pork Chops with Stuffing
- Crockpot Turkey Chili
- Crockpot Chicken and Dumplings
- Slow Cooker Country Style Ribs
- Crockpot Ham and Bean Soup
- Crockpot Cabbage and Sausage
Crock Pot Chicken Marsala
- 2 lbs boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon Italian seasoning
- 1 tablespoon minced garlic
- 8 oz cremini mushrooms, sliced
- 2 shallots, finely chopped
- 1 cup marsala wine
- ¼ cup heavy whipping cream, or half and half
- 4 tablespoons corn starch
- 4 tablespoons water
- Spray a 7 quart crockpot with nonstick spray. Season the chicken breast with salt and pepper and lay them in the crockpot. Add the Italian seasoning and garlic over the chicken breast.
- Add the mushrooms and shallots over the chicken. Pour the marsala wine into the crockpot and cover with the lid. Cook on low 4 to 6 hours or on high 3 to 4 hours.
- 30 minutes before you are ready to serve, take out the chicken breast and place them on a plate. Cover them to keep them warm.
- Add the heavy cream to the crockpot and stir until blended. Replace the lid on the crockpot to keep the heat in while you prepare the cornstarch slurry.
- Add cornstarch and cold water to a small bowl and whisk until well blended. Pour the slurry into the crockpot and stir to combine.
- Add the chicken breast back into the crockpot, replace the lid, and turn the crockpot to high. Cook for 20 to 30 minutes, until the gravy has thickened. Serve as desired.