This chicken marsala crock pot recipe turns a classic skillet dinner into a hands-off meal. You start by searing the chicken breasts and reducing the wine on the stove, which builds a deep flavor base. The slow cooker takes over from there, gently cooking the meat and mushrooms in the savory sauce.
Using a slow cooker keeps the chicken tender and gives the mushrooms plenty of time to absorb the wine. The whole process takes a little over three hours. You can prep the initial steps in the afternoon and have a warm, hearty dinner ready by the evening.
Why will you love Chicken Marsala Crock Pot?
Searing the chicken before slow cooking creates a browned crust that adds savory depth to the sauce.
Simmering the wine in the hot skillet deglazes the pan, picking up all the flavorful browned bits left behind by the chicken.
Adding a cornstarch slurry at the very end thickens the cooking liquids into a rich gravy without dulling the flavors during the long cook time.
Chicken Marsala Crock Pot Ingredients
• Chicken breasts: Choose even-sized boneless, skinless breasts so they cook at the same rate.
• Marsala wine: Look for dry Marsala rather than sweet. Avoid the cooking wine labeled bottles in the vinegar aisle, as they contain added sodium and preservatives.
• Mushrooms: Cremini or baby bella mushrooms hold up well to slow cooking and offer an earthy flavor. Standard white button mushrooms also work.
• Olive oil: Used for searing the chicken and softening the aromatics. You can use avocado oil or vegetable oil instead.
• Cornstarch: This creates a slurry to thicken the sauce at the end. Arrowroot powder is a suitable alternative.
Exact quantities are in the recipe card below.
How to Make Chicken Marsala Crock Pot
Step 1: Sear the chicken
Heat oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then brown them on both sides. Move the seared chicken to the slow cooker insert.
Step 2: Prepare the wine sauce
Lower the heat and cook the onions and garlic until soft. Pour in the Marsala wine and let it simmer for a few minutes to reduce slightly and concentrate the flavor.
Step 3: Slow cook the dish
Add the sliced mushrooms to the slow cooker and pour the warm wine mixture over the top. Cook on low until the chicken is tender and registers 165°F (74°C) in the center.
Step 4: Thicken and serve
Remove the chicken and whisk a cornstarch slurry into the slow cooker liquid. Cook on high for a few minutes until the sauce thickens, then return the chicken to the pot to warm before serving.
How to Store and Freeze Chicken Marsala Crock Pot
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked dish for up to 2 months, though the mushrooms may soften upon thawing. Reheat gently on the stove over medium-low heat or in the microwave until the chicken reaches 165°F (74°C).
Expert Tips for Chicken Marsala Crock Pot
Food safety: Always check that poultry reaches a safe internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest part of the meat.
Use dry Marsala wine found in the wine section, not the salted cooking wine sold in the grocery aisles.
Searing the chicken first adds a deeper flavor to the finished sauce, but you can skip it if you are short on time.
What to Serve with Chicken Marsala Crock Pot?
Serve this dish over hot cooked pasta, mashed potatoes, or zucchini noodles to soak up the savory mushroom sauce. A side of roasted green beans or a plain green salad rounds out the meal.
Chicken Marsala Crock Pot Recipe FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well in the slow cooker and remain very tender. They may require slightly less cooking time, so check them early.
Do I have to sear the chicken first?
Searing adds a rich flavor to the dish, but it is not strictly required. You can place raw seasoned chicken directly into the slow cooker if you are in a rush.
How do I know when the chicken is done?
The most accurate method is to use a meat thermometer. The chicken is safe to eat when the thickest part reads 165°F (74°C).
Chicken Marsala Crock Pot
Ingredients
- 1 tablespoon plus 2 teaspoons olive oil divided, 25 ml
- 3 boneless skinless chicken breasts, about 2 pounds, 900 g
- 1 teaspoon kosher salt 5 g
- 1/2 teaspoon black pepper 1 g
- 1/2 cup finely chopped yellow onion or shallot 80 g
- 2 cloves garlic minced
- 1 cup dry Marsala wine 240 ml
- 8 ounces sliced cremini mushrooms 225 g
- 1 tablespoon cornstarch 8 g
- 2 tablespoons cold water 30 ml
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Coat the insert of a slow cooker with nonstick cooking spray.
- Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with the salt and pepper.
- Place the chicken in the hot skillet and sear for 3 to 4 minutes per side until browned. Transfer the chicken to the slow cooker.
- Lower the skillet heat to medium-low and add the remaining 2 teaspoons (10 ml) of olive oil. Add the chopped onion and cook for 3 minutes until soft, then stir in the minced garlic.
- Pour the Marsala wine into the skillet. Turn the heat to medium and simmer the liquid for 2 minutes, then remove the pan from the heat.
- Arrange the sliced mushrooms over the chicken in the slow cooker. Pour the wine and onion mixture evenly over the top.
- Cover and cook on low for 2.5 to 3 hours. Check that the chicken reaches a safe internal temperature of 165°F (74°C). Transfer the chicken to a plate and cover to keep it warm.
- Whisk the cornstarch and cold water in a small bowl. Stir this mixture into the liquid in the slow cooker. Cover and cook on high for 15 to 20 minutes to thicken the sauce.
- Return the chicken to the slow cooker for 5 minutes to warm up, then serve with the sauce and a sprinkle of fresh parsley.
Notes
