chicken marsala crock pot recipe

Written BySheba G Updated On
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The Best chicken marsala crock pot recipe

I have been making chicken marsala for years, but it was always a bit of a project on a busy weeknight. That is why I love this crock pot version so much. It gives you all that rich, savory flavor without having to stand over the stove. My whole family gets excited when they smell it cooking in the morning, and it makes the house smell amazing all day. The chicken comes out so tender and the sauce is perfect for spooning over pasta or mashed potatoes. It is a great way to get a restaurant quality meal on the table with almost no effort, and I feel good serving it because it is a balanced dish with plenty of protein.

Easy Crock Pot Chicken Marsala

4.9 from 904 votes

A simple, hands off version of the classic Italian American dish. Tender chicken breasts are slow cooked in a rich mushroom and Marsala wine sauce until perfectly flavorful.

Prep Time15 minutes
Cook Time4 hours on low
Resting Time0 mins
Total Time4 hours 15 minutes
Servings: 4 to 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1.5 pounds boneless skinless chicken breasts
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

8 ounces cremini mushrooms sliced
1 small yellow onion diced
3 cloves garlic minced
3/4 cup dry Marsala wine
1/2 cup chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 tablespoons unsalted butter
2 tablespoons fresh parsley chopped for garnish

👨‍🍳Directions

1Place the flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.
2Heat the olive oil in a large skillet over medium high heat. Brown the chicken breasts for 2 to 3 minutes per side, until golden. Transfer the chicken to the slow cooker.
3In the same skillet, add the mushrooms and onion. Cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds more.
4Pour the Marsala wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2 minutes. Stir in the chicken broth, tomato paste, and thyme.
5Pour the mushroom mixture over the chicken in the slow cooker. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and cooked through.
6Gently remove the chicken to a plate. Stir the butter into the sauce in the slow cooker until melted. Taste and adjust seasoning with salt and pepper.
7Serve the chicken with the sauce spooned over the top. Garnish with fresh parsley.

🔧Equipment

Large skillet
Slow cooker (5 to 6 quart)
Tongs
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a gluten free option, use a 1 to 1 gluten free flour blend for dredging. The sauce will still thicken nicely. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the sauce during the last 30 minutes of cooking.

Watch Video Of How Easy Crock Pot Chicken Marsala Works

This crock pot chicken marsala has become a staple in my home because it delivers on taste without the fuss. It is a meal that feels special enough for a Sunday dinner but easy enough for a busy Tuesday. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Crock Pot Chicken Marsala

1. Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great in this recipe. They are even more forgiving and stay very moist during the long cook time. Just follow the same browning steps.

2. What can I substitute for Marsala wine?

You can use a dry sherry or a white cooking wine. For a non alcoholic version, use an equal amount of chicken broth mixed with 1 tablespoon of balsamic vinegar or apple cider vinegar for some acidity.

3. Do I have to brown the chicken first?

Browning the chicken is a key step for the best flavor. It creates a deep, savory crust and adds richness to the sauce. You can skip it in a pinch, but the final dish will not be as flavorful.

4. Can I add cream to make it creamier?

Absolutely. Stir in 1/2 cup of heavy cream or half and half during the last 30 minutes of cooking. This will give you a creamy Marsala sauce that is delicious.

5. How should I store leftovers?

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors often get even better the next day. Reheat gently on the stovetop or in the microwave.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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