Easy Crockpot Chicken Marsala
A rich and savory slow-cooked chicken dish featuring tender chicken breasts simmered with mushrooms, garlic, Marsala wine, and cream, perfect for weeknight dinners or casual gatherings.
Ingredients
For the Base
- 4 pieces boneless, skinless chicken breasts Use even-sized breasts for even cooking.
For the Sauce
- 8 oz fresh mushrooms, sliced Any variety works; baby bella or cremini for deeper flavor.
- 3 cloves garlic, minced Increase to 4-5 for a stronger garlic flavor.
- 1 cup Marsala wine This adds characteristic flavor; can cook on high for less alcohol.
- 1 cup heavy cream Substitutions: Use oat cream, coconut milk, or half-and-half for lighter options.
For Seasoning & Garnish
- to taste Salt Start with a light sprinkle and adjust after cooking.
- to taste Pepper Finish seasoning after shredding the chicken.
- Fresh garnish parsley Chop for garnish before serving.
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer, if possible.
- Scatter the sliced mushrooms and minced garlic evenly over the chicken.
- Pour the cup of Marsala wine and heavy cream over the chicken and mushrooms.
- Sprinkle salt and pepper to taste over the top, then cover the crockpot.
Cooking
- Cook on low for 6–8 hours or on high for 4 hours, until the chicken is cooked through and very tender.
- Once done, shred the chicken with two forks in the crockpot and stir to combine with the sauce.
Serving
- Serve hot, garnished with freshly chopped parsley.
Notes
This recipe is great for make-ahead meals. Store in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat gently to avoid curdling the cream.