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This Crockpot Chicken Marsala serves up tender chicken served with a creamy mushrooms and wine sauce. Hearty, delicious and simple to make!
Easy Chicken Marsala
Easy chicken marsala, whipped up in the Crockpot, is so rich and creamy you’ll want this on your weekly dinner rotation! It’s a simple Italian meal that’ll please everyone. Plus it’s gluten free and packed with flavor!
Looking for more gluten free recipes? Why not also try my Jalapeno Popper Pasta Salad and Sheet Pan Lemon Salmon.
Why You’ll Love this Chicken Marsala Crockpot Recipe:
- CREAMY: This dreamy cream sauce is utterly luscious! Made with heavy cream, flour and a host of lip smacking seasonings.
- TENDER CHICKEN: The slow cooker delivers juicy and tender chicken breasts, perfect with the meaty, earthy mushrooms.
- EASY: Made mainly with kitchen staples, it all comes together so easily in the crockpot.
Chicken and mushrooms smothered in a herbal, creamy garlic sauce – so good!
How to Make Chicken Marsala in a Crockpot
Be sure to see the recipe card below for full ingredients & instructions!
- Sear the seasoned chicken in a skillet and transfer to the slow cooker.
- Add the mushrooms, aromatics and wine to the skillet, simmer then transfer to the slow cooker.
- Cook in the crockpot on low 5-6 hours or high for 2-3 hours.
- Thicken the sauce in the slow cooker with water and cornstarch.
- Cook on high for a further 25 minutes.
- Garnish serve and enjoy!
Chicken Marsala is an Italian-American dish consisting of tender chicken and mushrooms in a creamy Marsala wine sauce.
This recipe calls for Marsala wine. For savory recipes like this, you ideally want to use a dry Marsala wine. If you can’t find any, you can also use Madiera wine or fortified port wine. A dry white wine will also work, but you will lose a lot of the complexity of flavor. Keep in mind that without Marsala wine, the dish isn’t truly Chicken Marsala!
Yes, you can! In fact, I have a wonderful one pan chicken marsala recipe that you can follow if you’d like to make it on the stovetop.
Serving Suggestions
This easy Crockpot chicken marsala goes well with all kinds of sides. Here are some favorites:
Marsala adds a rich and nutty flavor to this delicious sauce – pairing perfect with the chicken and mushrooms!
Storage Instructions
Store leftover crockpot chicken marsala in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
Freeze crockpot chicken marsala in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Make It A Meal
Crockpot chicken marsala is saucy and full of flavor, so you definitely need sides that can soak up some of that delicious sauce. Serve chicken marsala with:
With its tender chicken and rich wine sauce, this easy Italian chicken recipe is a dish you’ll want to come back to again and again! Perfect for an easy weeknight meal, this crockpot chicken marsala recipe is loaded with flavor and super satisfying!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crockpot Chicken Marsala Recipe
Prep: 10 minutes
Total: 5 hours 40 minutes
This Crockpot Chicken Marsala serves up tender chicken served with a creamy mushrooms and Marsala wine sauce, hearty, delicious and simple to make!
Instructions
- Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- Season the chicken breasts with dried thyme, salt, and pepper.
4 boneless, skinless chicken breasts, 1 teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker.
1½ tablespoons olive oil
- Reduce heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the marsala wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker.
8 ounces cremini mushrooms, 1 medium shallot, 3 cloves garlic, 1 cup dry Marsala cooking wine
- Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
- When the cook time is complete, transfer the chicken breasts to a plate and set aside.
- In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine.
⅓ cup water, 3 tablespoons cornstarch, ¼ cup heavy cream
- Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
- Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley.
3 cups cooked white rice, Fresh chopped parsley
Becky’s tips
- Instead of rice, serve with pasta, mashed potatoes, risotto, or polenta.
- Serve with a side of broccoli or asparagus.
Storage: Store crockpot chicken marsala in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 520kcal (26%) Carbohydrates: 52g (17%) Protein: 29g (58%) Fat: 14g (22%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 89mg (30%) Sodium: 729mg (32%) Potassium: 819mg (23%) Fiber: 1g (4%) Sugar: 7g (8%) Vitamin A: 264IU (5%) Vitamin C: 3mg (4%) Calcium: 56mg (6%) Iron: 2mg (11%)
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This article was published by: Becky Hardin by title: Crockpot Chicken Marsala – The Cookie Rookie® .
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