Name: Slow Cooker Chicken Marsala
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) (Chicken thighs can be used for juicier texture.); 8 ounces mushrooms, sliced (cremini or white button) (Cremini add depth; shiitake gives an earthy punch.); 1 cup Marsala wine (Sweet or dry; dry Marsala gives a cleaner flavor.); 1 cup heavy cream (Half-and-half or coconut milk can be used as substitutes.); 2 tablespoons olive oil (For browning the chicken.); 2 cloves garlic, minced; to taste salt and pepper (For seasoning.); for garnish fresh parsley

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I’ve been making this Slow Cooker Chicken Marsala on repeat when I need an easy, elegant dinner that practically cooks itself. It’s rich, mushroomy, and has that slightly sweet wine flavor from the Marsala that turns ordinary chicken breasts into something special — perfect for weeknights when you want comfort without fuss. If you enjoy hands-off dinners, this recipe sits nicely alongside other slow-cooker favorites like cozy slow-cooker chicken stews but with a touch of restaurant-style flair.

Why you’ll love this dish

Slow Cooker Chicken Marsala gives you a restaurant-worthy sauce with minimal effort. Browning the chicken first locks in juices and adds color, while the slow cooker renders a tender texture that keeps the meat moist. It’s budget-friendly, feeds a family easily, and the sauce doubles as an impressive gravy for mashed potatoes or pasta.

“I made this for a busy weeknight and my family thought I’d been slaving away — turned out I just browned the chicken and let the slow cooker do the rest. Terrific depth of flavor.” — a satisfied home cook

This recipe is great for:

Weeknight dinners when you want minimal hands-on time.
Casual dinner parties where you want a comforting, slightly upscale dish.
Meal-prep: cook once and portion for lunches or dinners later in the week.

The cooking process explained

Quick overview so you know what to expect before digging in:

Brown seasoned chicken in a skillet to develop color and flavor.
Sauté mushrooms and garlic in the same pan to capture those browned fond flavors.
Deglaze with Marsala wine, stir in heavy cream, and bring the mixture together.
Transfer chicken to the slow cooker, pour the wine-cream-mushroom mix over it, and cook low until tender.
Finish with fresh parsley and serve over your favorite starch.

This flow means most of the active time is quick skillet work; the slow cooker handles the rest.

Key ingredients

What you’ll need:

4 boneless, skinless chicken breasts (about 1.5–2 lbs)
8 ounces mushrooms, sliced (cremini or white button work well)
1 cup Marsala wine (sweet or dry — see notes)
1 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Notes and substitutions:

Marsala: dry Marsala gives a cleaner wine flavor; sweet Marsala adds more caramelized sweetness. If you don’t have Marsala, dry sherry or a fortified white wine can work in a pinch.
Cream: half-and-half will make a lighter sauce; coconut milk can be used for dairy-free versions (see Variations).
Mushrooms: cremini add depth; shiitake gives an earthy punch.
Chicken: thighs can be used (they stay juicier), but adjust cook time slightly if using bone-in pieces.

Step-by-step instructions

Savory Slow Cooker Chicken Marsala with mushrooms and herbs in a bowl.

Pat chicken dry and season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a skillet over medium heat. When hot, brown chicken 3–4 minutes per side until golden (it will finish cooking in the slow cooker). Remove and transfer to the slow cooker.
In the same skillet, add the sliced mushrooms and minced garlic. Sauté until mushrooms soften and release their juices, about 4–5 minutes. Scrape up any browned bits from the pan.
Pour in 1 cup Marsala wine to deglaze the skillet. Let it reduce for 1–2 minutes, then stir in 1 cup heavy cream until combined.
Pour the mushroom–wine–cream mixture over the chicken in the slow cooker, distributing mushrooms evenly.
Cover and cook on LOW for 4–6 hours, or until the chicken reaches 165°F and is tender. If the sauce seems too thin at the end, remove chicken and reduce on the stovetop slightly, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until thickened.
Garnish with chopped fresh parsley and serve.

Tip: For a slightly thicker, glossy sauce, finish by stirring the sauce in a hot skillet to reduce for a few minutes before pouring back over the chicken.

Best ways to enjoy it

Slow Cooker Chicken Marsala shines over:

Creamy mashed potatoes (classic pairing)
Buttered egg noodles or fettuccine to catch the sauce
Polenta for a smoother, silken base
Steamed rice and roasted green beans for a simpler weeknight plate
Add a crisp salad or roasted asparagus for brightness. Garnish with parsley and a lemon wedge if you want a touch of acidity to cut the richness.

Storage and reheating tips

Refrigerate: Cool to room temperature and store in an airtight container within 2 hours. Keeps 3–4 days.
Freeze: Transfer to a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Gently warm in a saucepan over low heat so the cream doesn’t separate. You can add a splash of milk to loosen sauce if needed. Microwaving is fine for single portions—heat in 30-second bursts, stirring between intervals.
Food safety: Reheat leftovers to an internal temperature of 165°F. Don’t leave the cooked dish out more than 2 hours at room temperature.

Pro chef tips

Don’t skip browning: It’s a small step with a big payoff in flavor. Sear quickly over medium-high heat so the chicken gets color without overcooking.
Deglaze properly: Pour Marsala into the hot skillet and scrape up the brown bits (fond); that’s where much of the flavor lives.
Watch the cream: High heat can make dairy separate. If reducing sauce on the stove, simmer gently.
Thickening: If your sauce is thin after slow-cooking, whisk a cornstarch slurry or reduce it briefly on the stovetop.
Make it ahead: You can cook the dish fully, cool, and reheat for better flavor meld — the sauce often tastes even better the next day.
For ingredient swaps and other slow-cooker inspiration, you might also like this slow cooker butter chicken recipe for a different flavor profile.

Creative twists

Dairy-free: Use full-fat coconut milk instead of heavy cream and finish with a squeeze of lemon for brightness.
Herb-forward: Add thyme or rosemary to the slow cooker for an earthy twist.
Mushroom-forward: Double the mushrooms and add a variety (shiitake, oyster, cremini) for a deeper umami character.
Chicken thighs: Swap breasts for boneless skinless thighs — they handle long cooking even better and stay extra moist.
Pan-seared finish: For an upscale look, sear the cooked breasts quickly in a hot pan for a glossy finish before plating.
For more creative slow-cooker chicken ideas, try the Angel Chicken Breeze variation.

Common questions

Q: How long does this take total?
A: Active prep is about 15–20 minutes (browning and sautéing). Cook time is 4–6 hours on LOW. Total time depends on your slow cooker and thickness of chicken breasts.

Q: Can I use dry wine instead of Marsala?
A: Yes. Dry Marsala or dry sherry work well. If you use a standard dry white wine, add a pinch of sugar or a little balsamic to approximate Marsala’s sweetness.

Q: Can I use chicken thighs or bone-in pieces?
A: Absolutely. Boneless thighs are great and forgiving; bone-in pieces may need a longer cook time — check for 165°F internal temperature.

Q: How do I thicken the sauce if it’s too thin after slow cooking?
A: Remove the chicken, spoon sauce into a saucepan, and reduce over medium heat. Or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.

Q: Is it safe to freeze?
A: Yes. Freeze within 2 hours of cooking in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.

Conclusion

If you want a low-effort dinner that tastes like it came from a bistro, this Slow Cooker Chicken Marsala is a dependable choice — elegant, comforting, and versatile. For another slow-cooker take on this classic, see Slow Cooker Chicken Marsala – Creme De La Crumb. If you’d like an alternate family-friendly version, check out this Crock Pot Chicken Marsala – Easy Chicken Marsala Recipe!