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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.

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)

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

Find it online: https://thefamilycooking.com/creamy-crock-pot-chicken-marsala/