Creamy Crock Pot Chicken Marsala

Why You’ll Love This Recipe

This Crock Pot version of Chicken Marsala delivers the classic flavor you love—with an added creamy twist—all while freeing up your time. You’ll love how the chicken becomes incredibly tender as it slow cooks in the flavorful wine sauce. The earthy mushrooms, garlic, and herbs meld together with the creamy finish, creating a restaurant-quality meal with barely any prep. It’s also a great option for entertaining, meal prep, or busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil or butter
• Garlic (minced)
• Baby bella or white mushrooms (sliced)
• Marsala wine (sweet or dry, depending on preference)
• Chicken broth
• Heavy cream
• Cornstarch (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)
• Optional: shallots or onions (diced)

Directions

1. Season the chicken breasts with salt and pepper.
2. In a skillet, heat olive oil or butter over medium heat. Sear the chicken for 2–3 minutes per side until lightly golden (optional, but recommended for added flavor).
3. Place the seared chicken in the Crock Pot.
4. In the same skillet, sauté mushrooms (and optional shallots/onions) for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
5. Deglaze the skillet with Marsala wine, scraping up any browned bits. Stir in chicken broth.
6. Pour the mushroom and wine mixture over the chicken in the Crock Pot.
7. Cover and cook on low for 5–6 hours or on high for 2.5–3 hours, until the chicken is tender.
8. In the last 30 minutes of cooking, stir in the heavy cream. If a thicker sauce is desired, whisk cornstarch with a bit of water and stir it in at this point.
9. Let the sauce cook uncovered for the final 30 minutes to thicken slightly.
10. Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 5–6 hours on low or 2.5–3 hours on high
Total time: 5.5–6.5 hours (low) or 3 hours (high)

Variations

• Use chicken thighs instead of breasts for added richness and tenderness.
• Substitute Marsala wine with white wine and a splash of brandy if needed.
• Add a splash of lemon juice or Dijon mustard for a tangy balance.
• Stir in spinach or sun-dried tomatoes during the last hour for added flavor.
• Make it dairy-free by omitting the cream or using a plant-based substitute.
• Serve over mashed potatoes, pasta, or rice for a hearty meal.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. Add a splash of broth or cream if the sauce thickens too much upon cooling. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What is Marsala wine, and where can I find it?

Marsala is a fortified Italian wine with a rich, slightly sweet flavor. It’s often available in the wine or cooking wine section of most grocery stores.

Can I use cooking Marsala wine?

While cooking Marsala can be used in a pinch, true Marsala wine from the wine section has better flavor and fewer additives.

Is it necessary to sear the chicken first?

Searing adds extra flavor and texture, but you can skip this step if you’re short on time.

Can I make this without alcohol?

Yes. Substitute Marsala wine with chicken broth and a splash of balsamic vinegar or grape juice for depth.

Will heavy cream curdle in the Crock Pot?

No, as long as it’s added toward the end of cooking, it will incorporate smoothly without curdling.

Can I use half-and-half instead of heavy cream?

Yes, but the sauce may be thinner. You can add a cornstarch slurry to thicken it.

What’s the best cut of chicken for this recipe?

Boneless, skinless chicken breasts or thighs both work well. Thighs tend to be more forgiving and stay moist.

Can I double the recipe?

Absolutely. Just make sure your Crock Pot is large enough, and you may need to increase the cooking time slightly.

How do I thicken the sauce?

Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce during the last 30 minutes of cooking.

What should I serve with Chicken Marsala?

This dish pairs wonderfully with mashed potatoes, pasta, rice, or even crusty bread to soak up the sauce.

Conclusion

Creamy Crock Pot Chicken Marsala is a delicious, slow-cooked take on a classic dish that’s easy enough for weeknights but impressive enough for guests. With tender chicken, a rich mushroom wine sauce, and a velvety cream finish, this recipe delivers comfort and elegance in every bite. Just set it and forget it—and come back to a warm, flavorful dinner that’s sure to become a favorite.

Creamy Crock Pot Chicken Marsala

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Creamy Crock Pot Chicken Marsala is a slow-cooked, comforting dish featuring tender chicken breasts simmered in a rich mushroom and Marsala wine sauce with a creamy finish—perfect for an elegant yet easy meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5–6 hours on low or 2.5–3 hours on high
• Total Time: 5.5–6.5 hours (low) or 3 hours (high)
• Yield: 4 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Italian-American

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil or butter
• 3 cloves garlic, minced
• 8 oz baby bella or white mushrooms, sliced
• 3/4 cup Marsala wine (sweet or dry)
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1/4 cup diced shallots or onions (optional)

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Instructions

1. Season chicken breasts with salt and pepper.
2. In a skillet, heat olive oil or butter over medium heat. Sear chicken for 2–3 minutes per side until lightly golden (optional).
3. Transfer chicken to the Crock Pot.
4. In the same skillet, sauté mushrooms and optional shallots/onions for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
5. Deglaze the skillet with Marsala wine, scraping up browned bits. Stir in chicken broth.
6. Pour the wine and mushroom mixture over the chicken in the Crock Pot.
7. Cover and cook on low for 5–6 hours or on high for 2.5–3 hours, until chicken is tender.
8. In the last 30 minutes, stir in heavy cream. If using cornstarch, whisk it with 2 tablespoons of water and stir into the sauce to thicken.
9. Cook uncovered for the final 30 minutes to allow the sauce to thicken.
10. Garnish with chopped parsley before serving.

Notes

• Use chicken thighs for a richer, more tender result.
• Substitute Marsala with white wine and a splash of brandy if needed.
• Add spinach or sun-dried tomatoes in the last hour for added flavor.
• Omit cream or use plant-based alternatives for a dairy-free version.
• Serve over mashed potatoes, pasta, or rice to soak up the sauce.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 420
• Sugar: 3g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 125mg