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Flavorful crockpot chicken marsala with mushrooms in rich Marsala wine sauce garnished with fresh parsley in slow cooker

Flavorful Crockpot Chicken Marsala Delight

Tender chicken breasts slow-cooked with mushrooms and Marsala wine in a rich, creamy sauce. Restaurant-quality Italian comfort food made effortlessly in your crockpot!
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Equipment

  • - 6-quart slow cooker/crockpot
  • - Large skillet (optional, for searing)
  • Small mixing bowl
  • Whisk
  • Tongs
  • Measuring cups and spoons

Ingredients
  

  • For the Chicken:
  • - 2 lbs boneless skinless chicken breasts (about 4-6 breasts)
  • - 1/2 cup all-purpose flour
  • - 1 teaspoon kosher salt
  • - 1/2 teaspoon black pepper
  • - 1 teaspoon garlic powder
  • - 1 teaspoon dried thyme
  • - 2 tablespoons olive oil optional, for searing
  • For the Marsala Sauce:
  • - 1 cup dry Marsala wine
  • - 1/2 cup low-sodium chicken broth
  • - 8 oz cremini or button mushrooms sliced
  • - 1 medium shallot thinly sliced (or 1/2 cup diced onion)
  • - 4 cloves garlic minced
  • - 1 teaspoon Italian seasoning
  • - 1/4 cup cornstarch
  • - 1/3 cup cold water
  • - 1/4 cup heavy cream optional
  • - 2 tablespoons unsalted butter
  • - 3 tablespoons fresh parsley chopped (for garnish)
  • - Salt and pepper to taste

Instructions
 

  • 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

- Don't skip the cornstarch slurry step – it's essential for achieving the signature silky Marsala sauce.
- 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.