Tender chicken, buttery garlic, effortless comfort
This Quick Crockpot Chicken Marsala Weeknight Dinner is an easy healthy recipe that brings elegant restaurant-style flavor to your table with minimal effort. Perfect as a cozy fall dinner idea, this dish features tender slow-cooked chicken simmered in a rich, savory Marsala sauce with mushrooms and garlic. The slow cooker does all the work, delivering a warm, comforting meal ideal for busy evenings when you still want something special.
⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 5–6 hours on LOW + 20–30 minutes on HIGH
Total Time: 6 hours 10 minutes
Servings: 4
📝 Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste (about 1/2 teaspoon each)
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet Marsala cooking wine (or chicken broth)
- 1/2 cup water
- 1/4 cup cornstarch
- Fresh parsley, roughly chopped
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress free.
- Slow cooker
- Measuring cups and spoons
- Cutting board and knife
- Whisk
- Wooden spoon or spatula
🥣 Step-by-Step Beginner-Friendly Instructions
- Lightly grease your slow cooker with nonstick spray.
- Season chicken breasts with salt and pepper, then place them at the bottom of the slow cooker.
- Add minced garlic, sliced mushrooms, and Marsala wine over the chicken.
- Cover and cook on LOW for 5 to 6 hours until the chicken is tender.
- Use a slotted spoon to transfer the chicken to a plate.
- In a small bowl, whisk together the water and cornstarch until dissolved.
- Pour the cornstarch mixture into the slow cooker and stir well to combine.
- Return the chicken to the slow cooker, switch heat to HIGH, cover, and cook for another 20 to 30 minutes until the sauce thickens.
- Taste and adjust seasoning as needed.
- Serve sprinkled with fresh parsley.
💡 Pro Tips
- Serve over mashed potatoes, pasta, or rice to soak up the delicious sauce.
- Don’t enjoy mushrooms? Leave them out or keep them in large pieces so they’re easy to remove.
- If you don’t have Marsala wine, chicken broth makes a great substitute.
- Leftovers store well for up to 3 days and taste even better the next day.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | ~170 | 25g | 9g | 3g | 1g | 1g |
Conclusion
Quick Crockpot Chicken Marsala Weeknight Dinner delivers the rich, comforting flavor of classic Marsala chicken with a simple, hands off cooking method perfect for busy families. With tender chicken, a silky mushroom sauce, and minimal prep, this dish is elegant enough for guests yet easy enough for weeknight cooking. It’s a cozy, flavorful meal you’ll want on repeat all season long.
Crockpot Chicken Marsala
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet Marsala cooking wine or chicken broth
- 1/2 cup water
- 1/4 cup cornstarch
- to taste fresh parsley, roughly chopped
Instructions
Preparation
- Lightly grease your slow cooker with nonstick spray.
- Season chicken breasts with salt and pepper, then place them at the bottom of the slow cooker.
- Add minced garlic, sliced mushrooms, and Marsala wine over the chicken.
Cooking
- Cover and cook on LOW for 5 to 6 hours until the chicken is tender.
- Use a slotted spoon to transfer the chicken to a plate.
- In a small bowl, whisk together the water and cornstarch until dissolved.
- Pour the cornstarch mixture into the slow cooker and stir well to combine.
- Return the chicken to the slow cooker, switch heat to HIGH, cover, and cook for another 20 to 30 minutes until the sauce thickens.
- Taste and adjust seasoning as needed.
- Serve sprinkled with fresh parsley.