Nothing beats this Simple Crockpot Chicken Marsala when you need a cozy, flavorful dinner that practically cooks itself. Juicy chicken, earthy mushrooms, and rich Marsala sauce come together in a creamy, comforting slow-cooked meal your whole family will love.
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Why This Simple Crockpot Chicken Marsala Works
This recipe takes a restaurant favorite and makes it easy for home cooks. By letting the slow cooker do all the work, the chicken turns out fork-tender and deeply flavorful. The sweet Marsala wine blends beautifully with mushrooms and garlic to create a rich, savory sauce. Plus, cleanup is simple since everything cooks in one pot. Whether you’re meal prepping for the week or planning a cozy weekend dinner, this dish delivers every time. It’s a no-fuss, flavor-packed meal that tastes gourmet but feels effortless.
Ingredients You’ll Need For Simple Crockpot Chicken Marsala
You only need a few simple ingredients to make this dish shine. Boneless, skinless chicken breasts form the base, seasoned with salt and pepper. Garlic and mushrooms add savory depth, while sweet Marsala wine gives the sauce its signature flavor. Cornstarch thickens everything to a silky finish. Finally, a sprinkle of fresh parsley adds color and a touch of freshness at the end.
Key Ingredients and What They Do
The chicken breasts soak up the Marsala sauce, staying juicy and tender through slow cooking. Mushrooms bring earthy flavor that balances the sweetness of the wine. Garlic infuses the dish with warmth and aroma. The Marsala wine is essential—it builds a sweet-savory base that transforms during the cooking process. Cornstarch ensures a perfectly thick sauce that clings to the chicken and any side you serve it with. Each ingredient plays its role, creating harmony in every bite.
Optional Add-Ins and Flavor Boosters
You can personalize your Chicken Marsala easily. Add a splash of heavy cream at the end for a richer sauce. Fresh thyme or rosemary add lovely herbal notes. For extra umami, stir in a spoon of Dijon mustard or a dash of soy sauce. Want to sneak in more veggies? Try adding spinach or sundried tomatoes near the end of cooking for a colorful twist.
How to Make Simple Crockpot Chicken Marsala
This dish couldn’t be easier to make. Everything cooks slowly in one pot, allowing the flavors to blend beautifully. You’ll layer the ingredients, pour in the Marsala, and let your slow cooker handle the rest.
Season and Layer the Chicken
Start by seasoning the chicken with salt and pepper on both sides. Place it in the bottom of your slow cooker in an even layer. This helps the meat cook evenly and soak up the sauce. Cutting large chicken breasts in half ensures tenderness. Using boneless, skinless pieces prevents toughness and makes serving easier later.
Add Garlic, Mushrooms, and Marsala
Next, sprinkle minced garlic and sliced mushrooms on top of the chicken. Pour the Marsala wine evenly over everything so each piece gets infused with flavor. The mushrooms will soften and release moisture, blending perfectly with the wine to create a rich base.
Slow Cook Until Tender
Cover and cook the mixture on low for about 5 to 6 hours. During this time, the chicken becomes incredibly tender while the sauce develops deep, balanced flavors. You’ll know it’s done when the chicken reaches 165°F and can be easily pulled apart with a fork.
Thicken the Sauce the Right Way
Once the chicken is cooked, remove it gently with a slotted spoon. Mix cornstarch with cold water in a small bowl to form a smooth slurry. Stir this into the cooking liquid. This step thickens the sauce without lumps. Turn the slow cooker to high and cook for another 20–30 minutes.
Return Chicken, Finish Cooking, and Adjust Seasoning
Add the chicken back into the pot and spoon the sauce over it. Taste the mixture and adjust salt or pepper if needed. This final simmer helps the sauce cling beautifully to the chicken, creating that restaurant-style coating everyone loves.
Serving Tips for the Best Texture and Flavor
For the ultimate meal, serve your Chicken Marsala over creamy mashed potatoes, fettuccine, or rice. It’s also delicious with mashed cauliflower or zucchini noodles for a lighter option. Garnish with chopped parsley for color and freshness. The sauce pairs beautifully with steamed vegetables or roasted asparagus.
Expert Tips for the Best Crockpot Chicken Marsala
To make this dish foolproof, use boneless chicken breasts or thighs of similar size for even cooking. Always choose sweet Marsala wine for the right flavor balance. Don’t skip the thickening step—it’s what gives the sauce that silky finish. Avoid overcooking by sticking to the low setting for the best texture. And finally, let the sauce rest a few minutes before serving so it thickens naturally.
Choosing the Right Chicken Cut
Chicken breasts are lean and cook evenly, making them ideal for this recipe. If you prefer a richer flavor, chicken thighs are a great alternative. They stay juicy even after long cooking times. For larger pieces, slice them in half to ensure even doneness.
Sweet Marsala vs. Dry Marsala
Sweet Marsala wine adds a warm, caramel-like flavor that balances the savory ingredients. Dry Marsala can be used, but it gives a sharper, more acidic note. Stick with sweet Marsala for a smoother, restaurant-style sauce that complements the mushrooms perfectly.
Slow Cooker Timing and How to Avoid Overcooking
Cooking on low heat for about 5 to 6 hours yields the best results. If using chicken thighs, add 30–45 extra minutes. Avoid leaving it on too long; otherwise, the chicken may dry out. Always check the internal temperature and remove once it reaches 165°F.
Easy Ingredient Substitutions and Variations
You can easily adapt this recipe to your taste or pantry. Try different chicken cuts, skip the wine, or use various herbs for a fresh twist. It’s flexible and always turns out delicious.
Chicken Thigh Option
Boneless chicken thighs give the dish a heartier flavor and more tenderness. Just remember they might need a bit longer to cook fully—around 6 to 7 hours on low.
Wine-Free Version
If you prefer to skip the alcohol, replace Marsala wine with a mix of chicken broth and a tablespoon of balsamic vinegar. The flavor won’t be exactly the same but still tastes wonderful and rich.
Mushroom Alternatives or Omissions
Don’t love mushrooms? Substitute with sliced bell peppers or onions. You can also leave them out entirely—the sauce will still be flavorful thanks to the garlic and wine.
Thickening Adjustments and Herb Swaps
If you want a creamier sauce, add ¼ cup of heavy cream at the end. For herbs, fresh parsley works beautifully, but thyme or basil adds great depth too. Adjust to your liking.
What to Serve With Chicken Marsala
Simple Crockpot Chicken Marsala pairs well with pasta, rice, or creamy mashed potatoes. For a lighter plate, serve with cauliflower mash or steamed zucchini noodles. Add a green side like sautéed spinach or roasted asparagus for balance. A crisp salad or garlic bread also rounds out the meal nicely.
Storage, Freezing, and Reheating Instructions
Store leftovers in an airtight container for up to 4 days in the refrigerator. For longer storage, freeze for up to 3 months. To reheat, thaw overnight and warm on the stove over low heat, adding a splash of broth or water to keep the sauce smooth. Avoid overheating to maintain tenderness.
Frequently Asked Questions About Simple Crockpot Chicken Marsala
When to add zucchini to chicken soup?
Add it near the end, about 10 minutes before cooking finishes.
What to eat with chicken and zucchini?
Pair with rice, pasta, or roasted potatoes.
What goes well with chicken and corn?
Try mashed potatoes or a simple green salad.
How to prepare zucchini for chickens?
Wash, slice, and feed raw or lightly cooked—it’s safe and nutritious.
Other Recipes You May Enjoy
- Creamy Cajun Chicken recipe on MicrowavesRecipes
- Greek Chicken Bowls – healthy Mediterranean chicken bowls
- Texas Roadhouse Smothered Chicken copycat dinner
- Chicken Bacon Ranch Quesadilla high-protein chicken meal
- Chicken with Peaches one-pan chicken dinner
- Sweet and Sour Chicken better-than-takeout chicken recipe
Conclusion
This Simple Crockpot Chicken Marsala proves that elegant, flavorful meals don’t need to be complicated. With just a handful of ingredients and minimal effort, you’ll have a tender, rich chicken dish everyone will love. Try it once, and it’ll quickly become part of your family’s dinner rotation. You can find more comfort-food recipes on Pinterest
Simple Crockpot Chicken Marsala
Equipment
- Slow cooker For slow, even cooking
- Mixing bowl To mix cornstarch slurry
- Whisk To combine cornstarch and water
- Slotted spoon To remove chicken before thickening
Ingredients
- 4 pieces boneless, skinless chicken breasts (6–8 oz each)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 teaspoons minced garlic
- 8 ounces sliced mushrooms (button, cremini, or baby bella)
- 1 cup sweet Marsala cooking wine
- ¼ cup cornstarch (for thickening)
- fresh parsley, chopped (for garnish, optional)
Instructions
- Season chicken breasts with salt and pepper on both sides. Place them in the bottom of the slow cooker in a single layer.
- Sprinkle minced garlic and sliced mushrooms over the chicken. Pour Marsala wine evenly on top.
- Cover and cook on LOW for 5–6 hours, until chicken is tender and reaches 165°F.
- Remove chicken with a slotted spoon. In a bowl, whisk cornstarch with 2 tablespoons cold water to make a slurry. Stir slurry into the slow cooker liquids.
- Return chicken to the slow cooker, turn heat to HIGH, cover, and cook another 20–30 minutes until sauce thickens. Taste and adjust seasoning. Garnish with parsley before serving.
