Can I substitute the Marsala wine?

If you don’t have Marsala, you can use a mix of dry sherry and a splash of white grape juice. But for that classic flavor, Marsala is best.

Can I use chicken thighs instead of chicken breasts?

Absolutely—thighs work beautifully in slow cooker Chicken Marsala . They’ll be extra juicy and tender.

How do I store leftovers?

Refrigerate in an airtight container for 3–4 days. The sauce often gets even better the next day.

Yes, but freeze it before adding the cream for the best texture. Stir in the cream after reheating.

Can I double this recipe?

Yep! Just make sure your slow cooker is big enough, and don’t overcrowd the chicken.

Creamy Crock Pot Chicken Marsala: 4 Incredible Flavor Boosts

Description

This Creamy Crock Pot Chicken Marsala is a rich, comforting slow cooker dinner made with tender chicken, mushrooms, garlic, herbs, and a velvety Marsala cream sauce. It’s an easy set-it-and-forget-it meal that tastes restaurant-worthy without the effort.

Ingredients

Scale

6 boneless, skinless chicken breasts (1.5–2 pounds total)
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon sweet paprika
Salt and black pepper, to taste
1 tablespoon olive oil
8 ounces mushrooms, sliced
4 garlic cloves, minced
1 cup dry Marsala wine
½ cup water
¼ cup cornstarch
¼ cup heavy cream
Fresh parsley, chopped (optional)

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Instructions

Lightly grease a 6-quart slow cooker and set aside.
Season chicken on all sides with garlic powder, basil, thyme, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high. Sear chicken for 3 minutes per side, until lightly browned.
Transfer chicken to the slow cooker and add the mushrooms and minced garlic on top.
Return the skillet to heat and pour in the Marsala wine. Cook 1 minute, scraping up browned bits. Pour over the chicken.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken reaches 165°F. Remove cooked chicken to a plate.
Whisk cornstarch with water to make a slurry, then stir into the sauce. Add heavy cream and mix until smooth.
Return chicken to the slow cooker, cover, and cook on HIGH for 20 more minutes until sauce thickens.
Serve with parsley on top.

Notes

For extra creaminess, add an additional splash of heavy cream at the end.

Chicken thighs may be substituted for chicken breasts.

If the sauce is too thick, add a splash of broth; if too thin, add more cornstarch slurry.

Prep Time: 10 minutes
Cook Time: 4 hours (LOW)
Category: Dinner
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 310 kcal
Sugar: 3 g
Sodium: 390 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 39 g
Cholesterol: 118 mg