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Extreme close up of Marsala chicken on a spoon
5 from 11 votes
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Crock Pot Chicken Marsala

Tender mushrooms and juicy chicken simmer for hours in a rich marsala wine sauce in this Crock Pot Chicken Marsala. Easily made ahead, this meal is perfect for a busy weeknight but fancy enough for a dinner party. Serve over pasta, rice, risotto, or all on its own, everyone will love this delicious meal!
Prep Time15 minutes
Cook Time6 hours
Course: Chicken
Cuisine: American/Italian
Keyword: chicken, Crock Pot, marsala, slow cooker
Servings: 6 servings
Calories: 424kcal

Equipment

Ingredients

  • 6 chicken breasts boneless skinless
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon olive oil
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup marsala wine
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/3 cup heavy cream
  • Fresh parsley for garnish

Instructions

  • In a small bowl, combine the garlic powder, onion powder, basil, Italian seasoning, paprika, salt and pepper.
  • Sprinkle over the chicken breasts to season, coating both sides.
  • Place a skillet over medium heat and add the olive oil.
  • Cook the chicken until golden brown on both sides. Transfer to the slow cooker.
  • Add the garlic, mushrooms and marsala wine to the slow cooker and cook on high for 2-3 hours or on low for 5 hours.
  • Remove the chicken from the slow cooker and set aside.
  • Whisk together the water and cornstarch. Add the mixture to the wine mixture along with the heavy cream and whisk to combine.
  • Place the chicken back into the slow cooker, close the lid and cook on high for another 20-30 minutes or until thick.
  • Serve with freshly chopped parsley.

Notes

To Store: Bring leftover chicken to room temperature and then transfer it to an airtight storage container. In the fridge, the chicken will keep for 3-4 days, and in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or over the stovetop.  
Stovetop: To reheat the chicken marsala on the stovetop, place in a saucepan over low heat. Stir occasionally until the dish is heated through. You may need to add a little water or chicken broth to prevent it from drying out.
Microwave: If you prefer a quicker method, you can use the microwave. Transfer to a microwave-safe dish and heat in short intervals, stirring in between, until thoroughly heated.

Nutrition

Serving: 1 | Calories: 424kcal | Carbohydrates: 14g | Protein: 50g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 662mg | Potassium: 1040mg | Fiber: 1g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg