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–+ servings
Crockpot Chicken Marsala 1

Crockpot Chicken Marsala

This Crockpot Chicken Marsala recipe eliminates the intimidation factor while delivering all the rich, mushroom-infused flavor and tender chicken you expect from this Italian classic. With just 15 minutes of prep time, your slow cooker does all the heavy lifting, creating a dish that's both impressive and incredibly accessible.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Active Time 25 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 385 kcal

Equipment

  • Slow Cooker/Crockpot
  • Large Skillet
  • Meat thermometer

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts about 4 medium breasts
  • 1 pound fresh mushrooms, sliced cremini or button work perfectly
  • 3 cloves garlic minced
  • 1 small yellow onion finely diced
  • 3/4 cup Marsala wine dry, not sweet
  • 3/4 cup chicken broth low sodium preferred
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter

Instructions
 

  • Season chicken breasts on both sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown (no need to cook through). Transfer the browned chicken to your slow cooker.
  • In the same skillet, add butter and reduce heat to medium. Add onions and sauté for 2 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant. Add mushrooms and cook for 3-4 minutes until they begin to release their moisture.
  • Pour Marsala wine into the skillet with mushrooms and onions, scraping the bottom of the pan to release any browned bits. Simmer for 2-3 minutes to reduce slightly and cook off some alcohol. Add chicken broth and bring to a simmer.
  • Pour the entire mushroom and wine mixture over the chicken in the slow cooker. Sprinkle with fresh thyme. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until chicken is tender and registers 165°F on a meat thermometer.
  • About 30 minutes before serving, remove the chicken breasts to a plate and cover to keep warm. In a small bowl, whisk together cornstarch and cold water. Stir this slurry into the liquid in the slow cooker. Add the heavy cream, then cover and cook on HIGH for 15-20 minutes until the sauce thickens.
  • Return the chicken to the slow cooker to warm through, or slice and top with the sauce. Garnish with fresh parsley before serving.

Notes

Substitution Options:
- Marsala Wine Alternative: If you prefer not to use alcohol, substitute with ¾ cup grape juice mixed with 1 tablespoon of vanilla extract and a splash of balsamic vinegar.
- Dairy-Free Option: Replace heavy cream with full-fat coconut cream for a dairy-free alternative that maintains the luxurious texture.
- Mushroom Varieties: While cremini mushrooms offer a more robust flavor, white button mushrooms work perfectly. For a gourmet twist, try a mix including shiitake or oyster mushrooms.

Nutrition

Calories: 385kcalCarbohydrates: 7gProtein: 42gFat: 18gSodium: 480mgFiber: 1gSugar: 2g
Keyword Chicken Marsala, Slow Cooker, Crockpot, Italian Chicken, Easy Dinner
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