Ingredients
For the Chicken
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Marsala Sauce
- 8 ounces (225g) cremini mushrooms, sliced
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1½ cups Marsala wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons unsalted butter
For Thickening
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Finishing Ingredients
- ½ cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
For Serving
- Buttered egg noodles
- Mashed potatoes
- Steamed rice
- Creamy polenta
- Roasted vegetables
Instructions
Step 1: Season the Chicken
Pat the chicken dry with paper towels.
Season both sides with:
- Salt
- Black pepper
- Garlic powder
- Italian seasoning
Set aside.
Step 2: Prepare the Slow Cooker
Add to the Crock-Pot:
- Sliced mushrooms
- Onion
- Garlic
Spread evenly across the bottom.
Place the seasoned chicken on top.
Step 3: Make the Marsala Sauce
In a bowl whisk together:
- Marsala wine
- Chicken broth
- Tomato paste
- Worcestershire sauce
- Thyme
Pour the mixture over the chicken.
Add the butter in small pieces on top.
Step 4: Slow Cook
Cover and cook:
Low Setting
- 5–6 hours
High Setting
- 3–4 hours
The chicken should become tender and reach an internal temperature of 165°F (74°C).
Step 5: Remove the Chicken
Carefully transfer the cooked chicken to a plate.
Cover loosely with foil to keep warm.
Step 6: Thicken the Sauce
In a small bowl mix:
- Cornstarch
- Cold water
Whisk until smooth.
Stir the slurry into the slow cooker.
Turn the Crock-Pot to HIGH.
Cook for 15–20 minutes until the sauce thickens.
Step 7: Add Cream (Optional)
For a richer restaurant-style sauce, stir in:
- Heavy cream
Mix until smooth and silky.
Step 8: Return the Chicken
Place the chicken back into the thickened sauce.
Spoon some sauce over the top.
Allow it to warm through for 5 minutes.
Step 9: Garnish and Serve
Sprinkle with fresh parsley.
Serve immediately over:
- Egg noodles
- Mashed potatoes
- Rice
- Polenta
Spoon extra Marsala mushroom sauce over each serving.
Optional Browning Step
For deeper flavor:
- Heat 1 tablespoon olive oil in a skillet.
- Sear the chicken for 2–3 minutes per side before adding it to the Crock-Pot.
This creates additional richness and color.
Delicious Variations
Creamy Chicken Marsala
Increase heavy cream to:
- 1 cup
For an ultra-creamy sauce.
Garlic Marsala Chicken
Add:
- 2 extra cloves garlic
For a bolder garlic flavor.
Marsala Chicken with Bacon
Cook and crumble:
- 6 slices bacon
Stir into the finished sauce.
Mushroom Lovers’ Marsala
Use a combination of:
- Cremini mushrooms
- Shiitake mushrooms
- Baby bella mushrooms
For extra depth.
Expert Tips
Use Real Marsala Wine
Authentic Marsala wine provides the signature sweet and savory flavor.
Don’t Overcook
Chicken breasts can dry out if left too long in the slow cooker.
Slice Mushrooms Thick
They hold their texture better during long cooking.
Thicken at the End
Adding cornstarch near the end prevents the sauce from becoming gummy.
Taste Before Serving
Adjust salt and pepper as needed after cooking.
Serving Suggestions
Pair Crock-Pot Chicken Marsala with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Green beans
- Parmesan mashed potatoes
- Buttered noodles
- Steamed broccoli
Perfect for:
- Family dinners
- Sunday meals
- Meal prep
- Holiday gatherings
- Entertaining guests
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nutrition Information (Per Serving)
Approximate values:
- Calories: 390
- Protein: 39g
- Carbohydrates: 10g
- Fat: 18g
- Fiber: 1g
- Sugar: 4g
- Sodium: 620mg
