Chef Maxime fell in love with this crockpot chicken Marsala when he needed to recreate the classic Italian restaurant favorite without spending hours at the stove. This slow-cooked version delivers all the rich, sophisticated flavors of traditional chicken Marsala – tender chicken, earthy mushrooms, and that signature sweet Marsala wine sauce – while the crockpot does virtually all the work.
What makes this slow cooker chicken Marsala truly delightful is how the extended cooking time allows the flavors to meld beautifully, creating a sauce that’s even more complex and velvety than the stovetop version. It’s the perfect solution for busy weeknights when you want an elegant, restaurant-quality dinner waiting for you at home.
Summary
Flavorful Crockpot Chicken Marsala Delight features tender chicken breasts slow-cooked with earthy mushrooms, aromatic garlic, and rich Marsala wine, finished with a luscious cream sauce. This Italian-inspired slow cooker recipe transforms simple ingredients into an elegant, comforting meal with minimal hands-on effort. The chicken becomes incredibly tender while the mushroom-wine sauce develops deep, complex flavors that rival any restaurant version. Perfect served over pasta, rice, or mashed potatoes for a complete dinner that impresses without the stress.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 312 kcal |
| Protein | 38g |
| Fat | 9g |
| Saturated Fat | 3g |
| Carbohydrates | 11g |
| Fiber | 1g |
| Sugar | 4g |
| Sodium | 485mg |
| Cholesterol | 105mg |
| Calcium | 42mg |
| Iron | 1.8mg |
Servings: 6 | Prep Time: 15 minutes | Cook Time: 4 hours (low) | Total Time: 4 hours 15 minutes
Tips and Variations for Flavorful Crockpot Chicken Marsala Delight
- Marsala wine selection: Use dry Marsala wine for more authentic Italian flavor, or sweet Marsala for a slightly richer, more caramelized sauce
- Searing option: For deeper flavor, sear chicken breasts in olive oil for 2-3 minutes per side before adding to the crockpot
- Mushroom varieties: Mix button mushrooms with cremini, baby portobello, or shiitake mushrooms for more complex earthy flavors
- Thickening techniques: Create a cornstarch slurry with cold water and whisk into sauce during the last 30 minutes on high to achieve perfect consistency
- Cream additions: Stir in heavy cream, half-and-half, or cream cheese during the final minutes for extra richness and silky texture
- Flour coating: Dredge chicken in seasoned flour before adding to slow cooker to help thicken sauce naturally while cooking
- Fresh herbs: Add fresh thyme sprigs or Italian seasoning during cooking, then finish with fresh parsley for bright, herbaceous notes
- Make it lighter: Use chicken broth instead of cream and reduce wine by half for a lighter version without sacrificing flavor
- Serving suggestions: Serve over fettuccine, linguine, egg noodles, creamy polenta, mashed potatoes, or cauliflower rice
- Storage tips: Refrigerate leftovers for up to 4 days; the flavors actually deepen overnight making it even better the next day
- Prevent overcooking: Check chicken at minimum cook time to avoid dry meat; once it reaches 165°F internal temperature, it’s done
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Flavorful Crockpot Chicken Marsala Delight
Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker with cooking spray or olive oil.
- In a shallow dish, combine flour, salt, pepper, garlic powder, and thyme. Pat chicken breasts dry with paper towels.
- (Optional but recommended) Heat olive oil in a large skillet over medium-high heat. Dredge chicken breasts in the flour mixture and sear for 2-3 minutes per side until golden brown. This adds extra flavor but can be skipped for easier prep.
- Place chicken breasts in the bottom of the slow cooker in a single layer.
- In the same skillet (or directly in slow cooker if not searing), combine Marsala wine, chicken broth, and Italian seasoning.
- Top the chicken with sliced mushrooms, shallot, and minced garlic, distributing evenly.
- Pour the Marsala wine mixture over the chicken and vegetables.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken reaches an internal temperature of 165°F and is tender and cooked through.
- Carefully remove cooked chicken breasts from the slow cooker using tongs and set aside on a plate, keeping warm.
- In a small bowl, whisk together cornstarch and cold water until completely smooth to create a slurry.
- Pour the cornstarch slurry into the slow cooker and whisk well to combine with the sauce.
- Switch slow cooker to HIGH, cover, and cook for 20-30 minutes, stirring occasionally, until sauce has thickened to desired consistency.
- Stir in heavy cream (if using) and butter, mixing until smooth and glossy.
- Return chicken breasts to the slow cooker and let them warm through for 5 minutes in the sauce.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish with fresh chopped parsley before serving.
- Serve hot over pasta, rice, mashed potatoes, or with crusty bread.
Notes
– If sauce is too thick, add a splash of chicken broth; if too thin, cook uncovered on high for additional time.
– For best results, use dry Marsala wine found in the wine section, not cooking Marsala which contains added salt.
– Chicken thighs can be substituted for breasts; they’ll be even more tender and forgiving if slightly overcooked.
– To make ahead: Prep everything the night before and refrigerate. Add to slow cooker in the morning.
– Leftovers taste even better the next day as flavors continue to develop.
– For a dairy-free version, omit cream and add an extra tablespoon of butter or olive oil for richness.