Chicken marsala is a classic Italian recipe, and I’ve made it super simple to whip up in the slow cooker! The chicken thighs always turn out tender as can be, the sauce is rich and creamy, and the mushrooms add that lovely hit of umami. This is a family favorite dinner in my house that I also like to whip up when I have dinner guests come over. Easy and impressive – the very best of both worlds!
What’s in This Chicken Marsala Crockpot Recipe?
You know what else I love about this easy Crockpot recipe? The fact that it features inexpensive ingredients like these:
Chicken: I prefer to use boneless, skinless chicken thighs in this recipe for their richer, fattier taste. You could use chicken breasts if preferred. Mushrooms: White mushrooms are the classic choice for marsala, but cremini, portobello, oyster, or shiitake would also work. Marsala Wine: This dry wine gives the dish its signature flavor. If you can’t find any, a dry white wine, darker sherry a dry Madeira, or some Port will work in a pinch but may alter the flavor. Broth: Low-sodium chicken broth helps the chicken stay moist as it cooks and enhances the umami flavor of the sauce.
How to Store and Reheat
Store leftover Crockpot chicken marsala in an airtight container in the refrigerator for up to 3 days. To reheat, gently rewarm the chicken in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
Notes and Tips
You can skip the step of removing the chicken from the Crockpot before thickening the sauce, but you’ll end up with shredded chicken instead of whole thighs. I do this when I’m feeling extra lazy, and it’s still just as delish – especially over spaghetti!
How to Make Crockpot Chicken Marsala Step by Step
Dredge the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet set over medium heat. Meanwhile, place 10 tablespoons of all-purpose flour in a large Ziplock bag. Working with half of 3½ pounds of boneless, skinless chicken thighs at a time, place the chicken in the Ziplock bag and shake to coat with flour. Fry the Chicken: Fry the coated chicken in the hot oil for 3-4 minutes per side, until golden brown on the outside. Repeat with remaining chicken. Place browned chicken in the bottom of the crockpot. Deglaze the Pan: Turn the heat down to medium, and deglaze the skillet by pouring 1½ cups of dry marsala wine into the pan and stirring to loosen the browned bits from the bottom. Simmer the wine for 4-5 minutes to reduce. Cook the Marsala: Add 1 sliced onion and 4 cups of quartered mushrooms on top of the chicken in the crockpot. Pour the reduced wine and 14.5 ounces (1 can) of chicken broth over the mushrooms and onions. Add 3 cloves of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Cover the crockpot and set the heat to low for 3 hours. Thicken the Sauce: After 3 hours, remove the chicken thighs from the crockpot and cover with foil. In a small bowl, mix 3 tablespoons of cornstarch and ¼ cup of water together, then stir into the liquid in the crockpot. Turn the heat to high and leave for 30 minutes, or until thickened. Stir in the Cream: Stir in ½ cup of half-and-half, and return chicken the thighs to the crockpot to warm through. Serve over mashed potatoes, rice, or noodles.
More Crockpot Chicken Recipes We Love
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title: “Crockpot Chicken Marsala Recipe” ShowToc: true date: “2024-10-30” author: “Martha Ramos”
Why We Love This Crockpot Chicken Marsala Recipe
This is an easy slow-cooked version of chicken marsala, whipped up in the Crockpot, and is so rich and creamy you’ll want this on your weekly dinner rotation! It’s a simple Italian meal that’ll please everyone. Plus it is gluten-free and packed with flavor!
Creamy. This dreamy cream sauce is utterly luscious! Made with heavy cream, flour, and a host of lip-smacking seasonings. Tender. The slow cooker delivers juicy and tender chicken breasts, perfect with the meaty, earthy mushrooms. Easy. Made mainly with kitchen staples, it all comes together so easily in the crockpot.
Variations on Slow Cooker Chicken Marsala
This recipe calls for Marsala wine. For savory recipes like this, you ideally want to use a dry Marsala wine. If you can’t find any, you can also use Madiera wine or fortified port wine. A dry white wine will also work, but you will lose a lot of the complexity of flavor. Keep in mind that without Marsala wine, the dish isn’t truly Chicken Marsala!
How to Store and Reheat
Store leftover crockpot chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
How to Freeze
Freeze crockpot chicken marsala in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
Crockpot chicken marsala is saucy and full of flavor, so you definitely need sides that can soak up some of that delicious sauce. Serve chicken marsala traditionally with white rice, or switch things up and go for pasta, mashed potatoes, oven baked risotto, Parmesan polenta, roasted broccoli, or asparagus.
More Crockpot Chicken Recipes To Try
Crockpot Chicken and Rice Crockpot Ranch Chicken Crockpot BBQ Chicken Crockpot Tuscan Chicken Crockpot Honey Garlic Chicken Crockpot Chicken and Dumplings
Notes from the Test Kitchen
Marsala adds a rich and nutty flavor to this delicious sauce – pairing perfectly with the chicken and mushrooms!
How to Make Crockpot Chicken Marsala Step by Step
Season the Chicken: Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside. Season 4 boneless, skinless chicken breasts with 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Sear the Chicken: Heat 1½ tablespoons of olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker. Cook the Chicken Marsala: Reduce heat to medium and add the remaining oil, then add 8 ounces of sliced cremini mushrooms, 1 sliced shallot, and 3 minced cloves of garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in 1 cup of dry marsala cooking wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker. Cover and cook on low for 5-6 hours, or on high for 2-3 hours. Thicken the Sauce: When the cook time is complete, transfer the chicken breasts to a plate and set aside. In a measuring cup, whisk together ⅓ cup of water and 3 tablespoons of cornstarch until dissolved, then stir the slurry into the slow cooker. Add ¼ cup of heavy cream and whisk to combine. Season and Serve: Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened. Taste and adjust seasonings as desired. Serve the chicken and sauce over 3 cups of cooked white rice, sprinkled with chopped parsley.
