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Slow Cooker Chicken Marsala brings all the elegance of the classic Italian dish with almost no hands-on work. As the chicken gently cooks in a blend of Marsala wine, mushrooms, and aromatic scallions, it becomes tender and infused with deep, savory flavor. The slow cooker does the heavy lifting, and you’re rewarded with a restaurant-style meal that feels special any night of the week.
The delicious Marsala sauce is made with dry Marsala wine and chicken stock. If you prefer sweet Marsala wine, go ahead and use that. Either way, it is a tasty dish and goes well with rice, pasta, or potatoes.
What You’ll Like About This Dish
Low-effort elegance. All the classic Chicken Marsala flavor with simple slow cooker prep.
Rich, savory sauce. Marsala wine and mushrooms create a deep, aromatic flavor that improves as it cooks.
Perfect for weeknights. Quick to assemble and ready to serve when you are.
Ingredient Notes
- Chicken breasts: Boneless chicken breasts stay tender when cooked slowly; slice if needed after cooking.
- Kosher salt, pepper, garlic powder: Simple seasonings that enhance the aromatics and sauce.
- Mushrooms: Fresh sliced mushrooms give the best texture; canned mushrooms work as a shortcut.
- Scallions: Add mild onion flavor; save some of the greens for garnish.
- Chicken stock: Provides body for the sauce—choose low-sodium if preferred.
- Marsala wine: Use dry Marsala to keep the flavor balanced and savory.
- Cornstarch and water: Create a quick slurry to thicken the sauce at the end.
- Parsley: Optional, but adds freshness and color.
Steps to Make Slow Cooker Chicken Marsala
- Lightly butter or spray the slow cooker insert.
- Pat the chicken dry and season with salt, pepper, and garlic powder.
- Arrange the chicken in the slow cooker.
- Add the mushrooms, scallions, chicken stock, and wine.
- Cover and cook until the chicken is tender.
- Remove the chicken and set aside.
- Mix the cornstarch and water to form a slurry.
- Stir the slurry into the slow cooker liquids.
- Return the chicken to the pot and cook briefly until the sauce thickens.
Tips
- Use dry, not sweet, Marsala to keep the dish savory and balanced.
- Check for doneness early if your slow cooker runs hot to avoid overcooking the chicken.
- If you prefer a thicker sauce, add a little extra cornstarch slurry and cook a few minutes longer.
- Slice the chicken before serving so it absorbs more of the Marsala sauce.
Recipe Variations
- Chicken thighs. Swap in boneless thighs for richer flavor and extra tenderness.
- Garlic-forward. Add a minced garlic clove or two for a bolder flavor.
- Creamy Marsala. Stir in a splash of cream at the end for a velvety finish.
- Mushroom lovers. Add extra mushrooms or combine cremini and button mushrooms.
- Gluten-free. Ensure broth and wine are gluten-free and rely solely on cornstarch for thickening.
Serving Suggestions
- Serve over angel hair pasta for a classic pairing.
- Pair with rice or risotto to catch the savory Marsala sauce.
- Add roasted asparagus or steamed green beans to balance the richness.
- Garnish with chopped parsley for freshness and color.
How to Store
Refrigerate: Store in an airtight container for up to 3 to 4 days.
Freeze: Freeze the chicken and sauce for up to 2 months; thaw overnight in the refrigerator.
Reheat: Warm gently in a skillet or the microwave, adding a splash of broth if the sauce thickens too much.
Slow Cooker Chicken Marsala
Ingredients
- Butter, for greasing the slow cooker
- 1 ½ pounds chicken breasts, boneless
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 1 cup sliced mushrooms
- 3 scallions, thinly sliced, white and light green separated from dark green
- ½ cup chicken stock
- ½ cup dry Marsala wine
For Finishing
- 1 ½ tbsp cornstarch
- 2 tbsp cold water
- Reserved sliced dark green onion tops
- Optional garnish: 2 tablespoons chopped fresh parsley
Instructions
- Lightly butter the interior of the slow cooker insert.Butter (for greasing the slow cooker)
- Pat the chicken breasts with paper towels to dry and sprinkle with salt, pepper, and garlic powder.1 1/2 pounds chicken breasts (boneless ) | 1/2 tsp kosher salt | 1/4 tsp ground black pepper | 1/4 tsp garlic powder
- Arrange the chicken in the slow cooker and add the mushrooms, the white and light green parts of the scallions, chicken stock, and wine.1 cup sliced mushrooms | 3 scallions (thinly sliced, white and light green separated from dark green) | 1/2 cup chicken stock | 1/2 cup dry Marsala wine
- Cover and cook on low for 4 to 5 hours. If your slow cooker cooks fast, check for doneness after about 4 hours. The chicken must be cooked to at least 165 F. Overcooked chicken breasts can be dry.
- With a slotted spoon, transfer the chicken to a plate and set aside.
- Combine the cornstarch and water, whisking until well blended. Stir the cornstarch mixture into the slow cooker liquids until well blended. Add the chicken back to the slow cooker and set it to high. Cover and cook for about 8 to 10 minutes longer, or until thickened. Stir in the reserved dark green onion tops.1 1/2 tbsp cornstarch | 2 tbsp cold water | Reserved sliced dark green onion tops
- Garnish servings with parsley, if desired.Optional garnish: 2 tablespoons chopped fresh parsley
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
