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Crock Pot Chicken Marsala takes everything you love about Chicken Marsala and turns it into an easy slow cooker dinner. This is a fast chicken recipe to come back to over and over.
Chicken Marsala is one of my family’s favorite dinners. Even my pickiest kiddo, who hates mushrooms with the fiery passion of hell, loves this recipe. Like capital L loves this recipe. She eats around the mushrooms and is a happy camper.
If you need a recipe that you can just walk into and enjoy, this Crock Pot Chicken Marsala is a dream come true. It has very little prep to it and still gives you that amazing creamy marsala taste at the end.
How to Make Chicken Marsala in the Crockpot
This is a brief overview of how to make this easy slow cooker chicken Marsala. As with any of my recipes, please find all of the measurements and more detailed instructions in the recipe card at the bottom of the post.
Cut Chicken into Cutlets
With how large chicken breasts are, this a great way to get four portions out of one pound of chicken. It also helps the chicken cook quickly in this recipe.
Add Ingredients to The Slow Cooker
In the slow cooker, mix together the Marsala wine, garlic cloves, salt, and pepper.
Add the Chicken
Then top with the chicken cutlets.
Add the Mushrooms
Top the chicken cutlets with the diced mushrooms. Cook on high for 1 1/2 hours or on low for 3 hours.
Make the Slurry
Remove the chicken from the crockpot and set it aside. Whisk cornstarch into ¼ cup of the hot cooking liquid from the slow cooker, then stir it back into the slow cooker. Return the chicken, cover, and cook on high for 15–25 minutes until the sauce thickens. Serve over fettuccini pasta and enjoy!
Tips and Tricks
- Cooking with Marsala wine: Marsala wine is a cooking wine that is a key ingredient in this recipe. While I normally only recommend cooking with a wine that you would want to drink and shy away from anything labeled “cooking wine,” this recipe for chicken Marsala is the exception to that rule. In this particular recipe, there is no replacement for the Marsala wine. If you are cooking for someone who is sober, I encourage you to search for a different recipe they will enjoy. My Mushroom Chicken is delicious and wine-free.
- Avoid overcooking the chicken. Because the temperatures of crockpots and slow cookers can vary so greatly, relying on temperature rather than time can yield great results. This thermometer is meant to be left in the meat while in the oven and works perfectly to monitor the temperature of chicken in slow cooker recipes like this one.
- Making a slurry with cornstarch: To thicken the Marsala sauce, a cornstarch slurry works best. Mix one part warm water with one part corn starch until the mixture is smooth. Then, stir it into the liquid in the slow cooker. Give it some time to thicken and have a beautiful, savory sauce with minimal effort.
- Eating low carb: If you are eating low-carb, I would suggest that you pair this with my Mashed Cauliflower instead.
Storing and Reheating Leftovers
Any leftover Chicken Marsala should be stored in the refrigerator for up to four days. As with any recipe, use your best discretion when it comes to leftovers.
To reheat, put the chicken breasts you plan on eating, some of the mushrooms, and some of the chicken marsala sauce in a shallow skillet over low heat. Stir often, and simmer for about 20 minutes or until the chicken is warmed through.
What to Serve with Crock Pot Chicken Marsala
As mentioned above, you can serve this over fettuccine or, if you are eating low carb, Mashed Cauliflower . Some great side dishes are:
- Tomato Cucumber Salad
- Zucchini Soup
- Roasted Cauliflower
If you make this Slow Cooker Chicken Marsala recipe or any of my other recipes, please leave me a comment and let me know what you think!
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Ingredients
- 1 pound chicken
- 1 cup Marsala wine (read about cooking with Marsala wine here)
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- dash ground black pepper
- 8 ounces sliced mushrooms
- 1/4 cup corn starch
- cooked fettuccine for serving
Instructions
- With a very sharp knife, cut the chicken lengthwise into cutlets. First butterfly the chicken open and then continue until you have two pieces for each chicken breast. See photos within the post. 1 pound chicken
- In the slow cooker, mix together the Marsala wine, garlic cloves, salt, and pepper. 1 cup Marsala wine, 2 cloves garlic, 1/2 teaspoon kosher salt, dash ground black pepper
- Add the chicken to the slow cooker and top with the mushrooms. Cook on high for 1 1/2 hours or on low for 3 hours or until the chicken reaches 165 degrees Fahrenheit registered with an instant read thermometer . 8 ounces sliced mushrooms
- Pull the chicken out of the crockpot and set aside. Pull out 1/4 cup of the cooking liquid and whisk in the cornstarch. Whisk that back into the liquid in the slow cooker, mixing well. Place the chicken back on top, cover the slow cooker, and cook on high for 15 to 25 minutes or until the liquid has thickened. You will likely need to mix the liquid once or twice during the 15 minutes to fully thicken the mixture. 1/4 cup corn starch
- Serve with cooked fettuccine and enjoy. cooked fettuccine
Notes
did you make this
Crockpot Chicken Marsala
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Crock Pot Pork Chops
Crockpot Chicken and Rice Casserole Recipe
Crockpot Stuffed Peppers
Creamy Crockpot Chicken Noodle Soup
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Crockpot Chicken Marsala
Ingredients
- 1 pound chicken
- 1 cup Marsala wine (read about cooking with Marsala wine here)
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- dash ground black pepper
- 8 ounces sliced mushrooms
- 1/4 cup corn starch
- cooked fettuccine for serving
Instructions
- With a very sharp knife, cut the chicken lengthwise into cutlets. First butterfly the chicken open and then continue until you have two pieces for each chicken breast. See photos within the post. 1 pound chicken
- In the slow cooker, mix together the Marsala wine, garlic cloves, salt, and pepper. 1 cup Marsala wine, 2 cloves garlic, 1/2 teaspoon kosher salt, dash ground black pepper
- Add the chicken to the slow cooker and top with the mushrooms. Cook on high for 1 1/2 hours or on low for 3 hours or until the chicken reaches 165 degrees Fahrenheit registered with an instant read thermometer . 8 ounces sliced mushrooms
- Pull the chicken out of the crockpot and set aside. Pull out 1/4 cup of the cooking liquid and whisk in the cornstarch. Whisk that back into the liquid in the slow cooker, mixing well. Place the chicken back on top, cover the slow cooker, and cook on high for 15 to 25 minutes or until the liquid has thickened. You will likely need to mix the liquid once or twice during the 15 minutes to fully thicken the mixture. 1/4 cup corn starch
- Serve with cooked fettuccine and enjoy. cooked fettuccine
Notes
Nutrition
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