Name: Slow Cooker Chicken Marsala
Prep time: 15 min
Cook time: PT-488375H58M16S
Total time: PT-488375H58M16S
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Marsala wine (dry preferred); 1 cup chicken broth; 8 ounces mushrooms, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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This Slow Cooker Chicken Marsala is one of those elegant-yet-easy meals I love making when I want something rich and comforting without spending hours in the kitchen. It’s loaded with flavor from Marsala wine, tender chicken, and savory mushrooms—all simmered low and slow until everything is infused with that deep, luxurious taste.

Why You’ll Love This Recipe

There’s so much to love about this dish, especially when I want to serve something restaurant-worthy without the fuss:

Slow cooker does most of the work—no constant watching
Tender, flavorful chicken that melts in my mouth
Delicious mushroom and wine sauce that tastes gourmet
Perfect for weeknights or entertaining
Minimal prep, but delivers maximum flavor
Pairs beautifully with pasta, mashed potatoes, or rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 cup Marsala wine
1 cup chicken broth
8 ounces mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Directions

I start by heating the olive oil in a skillet over medium heat.
I season the chicken breasts with salt and pepper, then brown them on both sides—just enough to add color and flavor.
I transfer the chicken to the slow cooker.
In the same skillet, I sauté the garlic and mushrooms until they’re soft and golden.
I pour in the Marsala wine and chicken broth, scraping up all the browned bits from the bottom of the pan.
I pour this mixture over the chicken in the slow cooker.
I cover and cook on low for 6 to 7 hours, until the chicken is fully cooked and tender.
Just before serving, I garnish with chopped fresh parsley for a burst of color and freshness.

Servings and timing

This recipe serves 4 people generously. It takes about 15 minutes to prep, and then cooks for 6 to 7 hours on low in the slow cooker.

Variations

Sometimes I use chicken thighs instead of breasts—they come out extra juicy. If I want the sauce creamier, I stir in a splash of heavy cream during the last 30 minutes of cooking. For more flavor depth, I add a few sprigs of fresh thyme or a bay leaf while it simmers.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store the chicken and sauce in an airtight container and reheat gently on the stovetop or in the microwave. If the sauce thickens too much in the fridge, I add a splash of broth when reheating.

FAQs

What kind of Marsala wine should I use?

I use dry Marsala wine for a more savory, traditional flavor. Sweet Marsala works too, but gives the dish a slightly different, sweeter note.

Can I make this with chicken thighs?

Yes, I often use boneless, skinless thighs—they hold up beautifully in the slow cooker and stay extra moist.

Do I need to brown the chicken first?

Browning adds flavor and color, but if I’m in a rush, I skip it and still get a great result.

What can I serve with Chicken Marsala?

I love it with mashed potatoes, buttered noodles, rice, or even polenta. Anything that soaks up the sauce works perfectly.

Can I freeze the leftovers?

Yes, I freeze portions with sauce in airtight containers for up to 2 months. I thaw in the fridge overnight and reheat gently to keep the texture tender.

Conclusion

Slow Cooker Chicken Marsala is a dish I keep coming back to—it’s cozy, flavorful, and incredibly easy. I get all the depth of a classic Marsala sauce without hovering over the stove, and the result is always impressive. It’s one of those meals that feels special, but fits right into a busy weeknight.