Slow Cooker Chicken Marsala Recipe
If you’re on the hunt for an effortlessly elegant dinner, Slow Cooker Chicken Marsala is about to become your new best friend. This dish marries tender chicken breasts with earthy mushrooms and a luxurious Marsala wine sauce, all slow-cooked to perfection. It’s the sort of meal that fills your kitchen with irresistible aromas and feels restaurant-worthy, yet couldn’t be more approachable on a busy weeknight. Whether you’re impressing guests or looking for a cozy family meal, this recipe delivers big flavor with very little fuss.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Chicken Marsala recipe plays a starring role in bringing out rich flavors, succulent textures, and vibrant hues. The best part? You’ll find that the ingredient list is refreshingly simple, but each item is thoughtfully chosen to build layers of taste you’ll fall in love with.
- Chicken breasts: Boneless, skinless chicken breasts are the foundation of this dish and soak up all the wonderful Marsala flavors as they cook.
- Garlic powder: Adds a mellow depth of flavor, effortlessly seasoning every bite of chicken.
- Dried basil: Brings a hint of Italian herbiness for an aromatic lift that complements the wine sauce beautifully.
- Dried thyme: Provides woodsy undertones, pairing especially well with mushrooms and cream.
- Sweet paprika: Adds subtle warmth and an appealing color that makes the finished dish look as good as it tastes.
- Salt and black pepper: Essential for sharpening all the flavors and bringing out the best in each ingredient.
- Olive oil: Used to sear the chicken for a golden crust, laying the groundwork for a more complex sauce.
- Mushrooms: Sliced mushrooms offer umami richness and soak up all the flavorful juices in the slow cooker.
- Garlic cloves: Fresh minced garlic gives an irresistible, savory aroma and flavor punch.
- Dry Marsala wine: The star of the sauce, Marsala brings sweetness and depth—it’s what makes Chicken Marsala “Marsala.”
- Water & cornstarch: Blended together to thicken the sauce at the end, ensuring a glossy, luscious finish.
- Heavy cream: Adds creaminess to the sauce and ties all the flavors together with a silky touch.
- Fresh parsley: Chopped parsley as a garnish adds a burst of color and a whisper of freshness to the final dish.
How to Make Slow Cooker Chicken Marsala
Step 1: Prepare the Slow Cooker
Start by lightly greasing your 6-quart slow cooker with cooking spray. This small step guarantees easy clean-up later and ensures nothing sticks during the long, slow simmer.
Step 2: Season the Chicken
Generously season your chicken breasts with garlic powder, dried basil, thyme, sweet paprika, salt, and black pepper on all sides. Don’t skip this part; seasoning before browning is the best way to lock in layered, developed flavor that shines through the whole dish.
Step 3: Sear for Flavor
In a skillet set over medium-high heat, add olive oil and let it shimmer before laying in the seasoned chicken breasts. Sear the chicken for about three minutes per side, or until lightly browned. This process not only adds beautiful color, but also helps build the foundation of your sauce by caramelizing natural juices and bits that get left behind.
Step 4: Add Chicken, Mushrooms, and Garlic to the Slow Cooker
Transfer your golden-brown chicken breasts to the prepared slow cooker. Sprinkle the sliced mushrooms and freshly minced garlic evenly over the top, ensuring every bite will enjoy their earthy flavor once cooked.
Step 5: Deglaze the Pan with Marsala
Put your skillet back on medium-high heat and pour in the Marsala wine. Let it bubble for a minute as you scrape up all those browned bits from the bottom—that’s pure flavor right there! Once deglazed, pour this aromatic wine concoction over the chicken and mushrooms in the slow cooker.
Step 6: Slow Cook to Perfection
Cover with the lid and let your Slow Cooker Chicken Marsala work its magic. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F, turning beautifully tender and ready to soak in the sauce.
Step 7: Finish the Sauce
Remove the chicken briefly and create a slurry by whisking together water and cornstarch until smooth. Stir this into the sauce in your slow cooker, followed by the heavy cream. Give it a taste and adjust salt or pepper as needed—it should taste luxurious and well-rounded.
Step 8: Thicken and Serve
Return the chicken breasts to the slow cooker, cover, and cook on HIGH for another 20 minutes. The sauce will thicken and become velvety. For extra richness, feel free to swirl in a little more heavy cream. Plate the chicken, spoon over the mushroom Marsala sauce, and sprinkle with chopped parsley for a beautiful finish.
How to Serve Slow Cooker Chicken Marsala
Garnishes
A sprinkle of freshly chopped parsley is the classic finishing touch—it adds freshness, a pop of green, and invites everyone to dig in. For a twist, shave a little Parmesan over the top, or even drizzle a drop more Marsala wine for aromatic flair just before serving.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, buttered egg noodles, or a pillowy mound of polenta. Roasted or steamed vegetables like asparagus, green beans, or baby carrots bring color to the plate and help balance the richness of Slow Cooker Chicken Marsala.
Creative Ways to Present
For a more elegant approach, try slicing the chicken breast and fanning it out over a bed of risotto or soft polenta on individual plates. Or, for a cozy family meal, serve everything family-style right from the slow cooker, letting everyone ladle their own sauce and mushrooms. If you’re serving a crowd, offer toasted baguette slices alongside for sopping up every last drop of sauce.
Make Ahead and Storage
Storing Leftovers
Let any remaining Slow Cooker Chicken Marsala cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days; the flavors actually meld and deepen upon sitting, making leftovers something to look forward to.
Freezing
You can freeze cooked Chicken Marsala (just the chicken and sauce, skip the garnish) in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating, and be sure to stir the sauce gently as it may separate a bit after freezing.
Reheating
For best results, reheat gently in a saucepan over low heat, stirring occasionally until warmed through. A splash of cream or chicken broth helps to restore the sauce’s silky texture. You can also microwave individual portions, covering with a damp paper towel to prevent drying out.
FAQs
Do I have to sear the chicken first?
Searing isn’t strictly required, but it dramatically improves the flavor and gives the chicken a beautiful crust. It only takes a few minutes but is well worth the extra step for slow cooker recipes like this one.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great substitute and will turn out wonderfully tender and flavorful. Adjust the cooking time as needed, as thighs may cook a bit faster or slower depending on their size.
What can I use if I can’t find Marsala wine?
If Marsala wine isn’t available, you can try a dry sherry or a mix of dry white wine with a splash of brandy. The flavor won’t be exactly the same, but it will still be delicious and capture the spirit of Slow Cooker Chicken Marsala.
Can I make this dish dairy-free?
Certainly! For a dairy-free version, you can omit the heavy cream or substitute with a non-dairy alternative like coconut cream or unsweetened almond milk. The result will still have a lovely, rich sauce.
How do I keep the sauce from getting too runny?
The cornstarch slurry and finishing step in the slow cooker are crucial for thickening the sauce. If you still feel the sauce is too thin, you can continue heating with the lid off for a few extra minutes to let it reduce to your liking.
Final Thoughts
There’s something truly magical about Slow Cooker Chicken Marsala; with its rich, wine-kissed sauce and irresistibly tender chicken, it’s the kind of meal you’ll return to again and again. Give it a try the next time you want a dish that feels impressive yet incredibly easy—you’ll be amazed at how simple it is to bring a taste of Italy to your own kitchen.
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Slow Cooker Chicken Marsala Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Indulge in this flavorful Slow Cooker Chicken Marsala that is sure to impress with its rich marsala wine sauce and tender chicken. This easy-to-make dish is perfect for a cozy dinner at home.
Ingredients
Chicken:
- 6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- Salt and fresh ground black pepper, to taste
Sauce:
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup dry marsala wine
- ½ cup water
- ¼ cup cornstarch
- ¼ cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
- Prep Slow Cooker: Lightly grease a 6-quart slow cooker with cooking spray and set aside.
- Season Chicken: Season chicken breasts with garlic powder, dried basil, thyme, paprika, salt, and pepper.
- Sear Chicken: Heat olive oil in a skillet and brown the seasoned chicken breasts on both sides.
- Prepare Slow Cooker: Transfer chicken to slow cooker and add mushrooms and garlic on top.
- Deglaze Skillet: In the same skillet, cook marsala wine for 1 minute, scraping up the browned bits.
- Add Wine to Slow Cooker: Pour the wine over the chicken and mushrooms in the slow cooker.
- Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until chicken reaches 165˚F internally.
- Make Slurry: Combine water and cornstarch, then whisk into the wine sauce.
- Thicken Sauce: Add heavy cream to the sauce and adjust seasoning with salt and pepper.
- Finish Dish: Return chicken to slow cooker and cook for an additional 20 minutes until sauce thickens.
- Serve: Plate chicken, top with mushroom sauce, and garnish with parsley before serving.
Notes
- This dish pairs well with mashed potatoes or pasta.
- For a richer sauce, you can add more heavy cream at the end.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 150mg
Keywords: Slow Cooker Chicken Marsala, Chicken Marsala Recipe, Slow Cooker Recipe, Marsala Wine Sauce
