This slow-simmered Crockpot Chicken Marsala turns pantry staples into an elegant, hands-off dinner. Tender boneless, skinless chicken breasts braised in Marsala, chicken broth and a touch of soy, finished with mushrooms and a splash of cream — it’s weeknight-friendly but dinner-party worthy. If you’re into set-and-forget comfort meals, it sits perfectly alongside other slow-cooker favorites like my take on slow-cooker cheddar chicken pot pie tortellini, offering the same cozy ease with a more wine-forward profile.
Why you’ll love this dish
This recipe takes classic Chicken Marsala and makes it effortless by using the crockpot. You get the signature sweet nutty notes from Marsala wine and deeply flavored mushrooms without babysitting a skillet. It’s ideal for:
- Busy weeknights when you want something impressive but simple.
- Meal prepping — make once, eat twice.
- Family dinners where picky eaters want creamy sauce and mild, tender chicken.
“Family-approved comfort that tastes like a restaurant but required zero last-minute fuss.” — a happy home cook
Beyond convenience, this method reduces the risk of overcooking: the low-and-slow environment keeps breasts moist while infusing them with mushroom-and-wine flavor.
How this recipe comes together
A quick overview so you know what to expect:
- Season the chicken and lightly sauté garlic to wake up the aromatics.
- Mix the wine, broth and soy to form a savory braising liquid.
- Layer chicken and mushrooms in the crockpot, pour the sauce, and cook low and slow.
- Finish by stirring in heavy cream to create a silkier, slightly thickened sauce.
This approach minimizes active time to about 10–15 minutes and then it’s hands-off for 3–6 hours depending on your chosen setting.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5 lbs) — pounded slightly if uneven
- 3 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce (substitute tamari for gluten-free)
- 1 cup low-sodium chicken broth
- 1/2 cup Marsala wine (dry or sweet—dry yields less sweetness)
- 8 oz cremini mushrooms, sliced (button mushrooms ok)
- 1/2 cup heavy cream (can use half-and-half for lighter sauce)
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
Notes: Using low-sodium broth and soy lets you control the final saltiness. If you want more depth, add a teaspoon of Worcestershire or a sprig of fresh thyme to the braise.
Directions to follow
- Season the chicken breasts lightly with salt and freshly ground black pepper on both sides.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and sauté just until fragrant, about 30–60 seconds — don’t brown it or it will turn bitter.
- In a medium bowl, whisk together the soy sauce, chicken broth and Marsala wine. Add herbs (like 1 tsp dried thyme or 2 sprigs fresh) if using.
- Place the seasoned chicken in the crockpot in a single layer. Pour the sauce mixture over the chicken.
- Scatter the sliced cremini mushrooms on top so they braise in the sauce.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The chicken should register 165°F and be tender.
- About 10 minutes before serving, stir in 1/2 cup heavy cream. If you want a thicker sauce, mix 1–2 teaspoons cornstarch with a tablespoon of cold water and stir into the crockpot, then let it heat until slightly thickened.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Keep steps short and move confidently from searing to slow-cooking — the skillet step is optional but it lifts the garlic flavor and helps bloom the aromatics.
Best ways to enjoy it
This Marsala shines over:
- Mashed potatoes or polenta — the sauce soaks in beautifully.
- Buttered egg noodles or wide pasta for a classic pairing.
- Cauliflower mash or steamed rice for lower-carb options.
Garnish with chopped parsley or a squeeze of lemon for brightness. For a contrasting texture, serve with roasted Brussels sprouts or a crisp green salad. If you want a bold crossover, try a side that uses similar slow-cooker techniques like crockpot General Tso’s chicken for an Asian-American dinner rotation — the set-and-forget convenience translates across cuisines.
Storage and reheating tips
- Refrigerate within 2 hours of cooking in an airtight container. Keeps 3–4 days.
- Freeze in a freezer-safe container for up to 3 months. Leave some headspace because cream expands slightly; you can freeze without cream and add it when reheating.
- Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce. Microwave in 30–45 second bursts, stirring between intervals, until evenly hot.
- If frozen without cream, stir in cream after thawing and heat through to avoid curdling.
Food-safety reminder: cooked chicken should reach 165°F when reheated.
Pro chef tips
- Searing: Browning the chicken briefly adds flavor and color but is optional. If short on time, you can skip it—the crockpot will still produce tender meat.
- Garlic timing: Sauté garlic before adding it; raw garlic can harshen in long cook times.
- Sauce control: Add cream at the end to prevent breakdown. For thicker sauce without cream, simmer the crockpot liquid in a pan and reduce, or use a cornstarch slurry.
- Even cooking: If breasts are very thick, slice them in half horizontally or pound to an even thickness for consistent doneness.
- Wine choice: Marsala can range sweet to dry. Use dry Marsala for a savory finish; sweet will make the sauce slightly dessert-like.
Creative twists
- Mushroom-forward: Use a mix of cremini, shiitake and oyster mushrooms for layered umami.
- Lower dairy: Swap heavy cream for coconut milk to introduce a subtle tropical note and make it dairy-free (flavor changes).
- Herb-forward: Add 1 tsp Dijon mustard and a handful of chopped fresh parsley at the end for a bright lift.
- Protein swaps: Use boneless, skinless thighs for more forgiving cooking; cut cooking time slightly if thighs are small.
- Global spin: Add a tablespoon of hoisin and a pinch of five-spice to the braising liquid for an East-meets-West fusion (serve over rice).
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken before slow-cooking for even temperature control and food safety. Frozen chicken in a crockpot can stay in the temperature danger zone too long. If pressed, use thawed or defrost in the microwave before starting.
Q: Can I skip Marsala wine?
A: Yes. Substitute with 1/2 cup chicken broth plus 2 tablespoons balsamic or a splash of brandy for depth. Alcohol cooks off, but Marsala provides unique sweetness and nuttiness.
Q: How can I make the sauce thicker without cream?
A: Remove about 1 cup of the braising liquid and simmer it on the stovetop to reduce. Alternatively, whisk 1–2 teaspoons cornstarch with cold water and stir into the hot sauce until it thickens.
Q: Is this recipe freezer-friendly?
A: Yes—freeze without cream for best texture. Thaw overnight and add cream when reheating.
Q: How long does it take on high vs low?
A: Cook on LOW for 6 hours for the most tender results, or on HIGH for about 3 hours. Always check internal temp (165°F).
Q: Any vegetarian version ideas?
A: Use large cauliflower steaks or thick slices of eggplant in place of chicken and increase mushrooms. Reduce cook time and add cream or a plant-based alternative near the end.
If you want help scaling this for more people, converting to stovetop timing, or making it dairy-free, tell me which version you need and I’ll walk you through it.
Crockpot Chicken Marsala
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Pounded slightly if uneven
- 3 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce Substitute tamari for gluten-free
- 1 cup low-sodium chicken broth
- 1/2 cup Marsala wine Dry or sweet—dry yields less sweetness
- 8 oz cremini mushrooms, sliced Button mushrooms ok
- 1/2 cup heavy cream Can use half-and-half for lighter sauce
- 2 tbsp olive oil For sautéing
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken breasts lightly with salt and freshly ground black pepper on both sides.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté just until fragrant, about 30–60 seconds; do not brown.
- In a medium bowl, whisk together the soy sauce, chicken broth, and Marsala wine. Add herbs if using.
Cooking
- Place the seasoned chicken in the crockpot in a single layer. Pour the sauce mixture over the chicken.
- Scatter the sliced cremini mushrooms on top.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken registers 165°F and is tender.
- About 10 minutes before serving, stir in heavy cream. For a thicker sauce, mix cornstarch with cold water, stir into the crockpot, and let it heat until slightly thickened.
- Taste and adjust seasoning with salt and pepper. Serve warm.