Name: Crockpot Chicken Marsala
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Marsala wine; 1/2 cup low-sodium chicken broth; 2 cups sliced cremini mushrooms; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/2 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons chopped fresh parsley (for garnish)

If Only Every Night Could Be Crockpot Chicken Marsala Night…

Okay, confession time: The first time I made Chicken Marsala in the slow cooker, it was mostly because I forgot to defrost dinner and really didn’t want to stare down the stove all evening. You know those days. But, the magic that came out of that crockpot was—well, let’s just say my husband asked if this was “that Italian dish with the fancy mushrooms” and my daughter tried to eat the sauce with a spoon. For real. Weirdly proud moment for me.

Why You’ll Love This Dish (Or Maybe Just Crave It Like I Do)

I make this when I want to look like I’ve spent hours in the kitchen, but, truthfully, it’s almost embarrassingly easy. My family goes crazy for this because it’s cozy, super flavorful, and it’s one of the only ways I can get them to eat mushrooms (don’t tell them I said that). And sure, I used to try and do the whole stovetop version—more dishes, more stress, less time to drink my coffee while it’s still hot. Now? Into the crockpot it goes, and I can actually read a book (well, half a chapter) before dinner.

What You’ll Need (and Some Cheeky Swaps)

4 boneless, skinless Chicken breasts (or thighs if you want a bit more oomph; I’ve even cut up a rotisserie chicken once when I was in a pinch)
Salt and black pepper (my gran always insisted on freshly cracked, but I grab whatever’s closest… don’t tell her)
1 cup Marsala wine (I’ve swapped in dry sherry once when I ran out; honestly, still good, just different)
1 cup low-sodium chicken broth (regular works fine, or veggie broth if that’s what you’ve got rolling around)
8 ounces cremini or white mushrooms, sliced (sometimes I go rogue and toss in button mushrooms or mix it up with shiitake—no one noticed)
1 small onion, thinly sliced (optional really, but I think it makes the sauce richer)
3 garlic cloves, minced (or a heaping spoonful from that jarred stuff when I’m feeling lazy)
2 tablespoons olive oil or butter (totally not a deal-breaker if you have to use margarine or nothing, honestly)
1/4 cup heavy cream or half-and-half (sometimes I skip it entirely; still tastes great, just a bit less luxurious)
A handful of fresh parsley, chopped (if you have it; dried works in a pinch but I probably wouldn’t tell an Italian that…)

How I Make Crockpot Chicken Marsala (With a Few Off-Road Moments)

First things first, season those chicken breasts all over with salt and pepper. Some folks brown the chicken first in a skillet. Sometimes I do, sometimes I can’t be bothered—does it really change everything? Maybe. But it still turns out lovely if you skip it.
Layer the chicken in the bottom of your slow cooker. (No need to get fussy. I just plonk them in.)
Toss the mushrooms, onions, and garlic over the chicken. I love how the mushrooms kind of stew and soak up all the flavors.
Mix together the Marsala wine and chicken broth. (I swirl it around in my measuring cup, nothing fancy.) Pour this over everything in the crockpot.
Drizzle the olive oil or butter on top.

Now set your slow cooker: 4 hours on high or about 6-7 hours on low. My crockpot runs a bit hot, so I check at the 6-hour mark. Chicken should be easily shreddable with a fork—though I admit, sometimes it goes a bit further and basically falls apart. Doesn’t bother me.
This is where I sneak a taste (don’t judge). If it seems a bit bland, I’ll add a pinch more salt or a splash of Marsala straight from the bottle. Not too much unless you, ahem, enjoy a saucier sauce.
About 20-30 minutes before serving, stir in the cream or half-and-half. (If you forget this bit, honestly, I’ve finished the dish without it and no one rioted. But it’s creamier with!)
Right before you serve, shower with parsley. I use scissors to chop it straight over the pot—saves washing another board.

And that’s it! Serve straight form the pot if you’re like me and hate extra dishes.

Some Notes Nobody Told Me—So Now You Know

If you use chicken thighs, it looks a little more rustic—tastes even richer though.
The sauce thickens further as it cools. So if you want it soupier, add a splash more broth near the end.
I used to worry about adding the cream too early (would it curdle?), but turns out it holds up fine. Still, try not to leave it in for hours—but if you do, life goes on.

Tweaks & Experiments—Some Hits, One Miss

Tried swapping Marsala wine for dry white wine once. Not the same; tasty but it’s got more of a French vibe. Stick with Marsala if you can.
Added extra mushrooms once for a vegetarian relative and left the chicken out. Not exactly chicken Marsala but still a hit (and I didn’t have to do a separate dish!).
Attempted adding sundried tomatoes—don’t ask. Just made the whole thing weirdly sweet. Won’t do that again.

Kit You Need (And What to Do If You Don’t Have It)

Good old slow cooker or crockpot (Mine is a 6-quart and gets used for everything; if you only have a stovetop pot, you can actually fake it with a super low simmer, though it’s less hands-free. Just stir it here and there and keep an eye on liquid.)
Chopping board—unless you just tear stuff up with your hands, which honestly works in a pinch.

How to Store It (If You Have Any Left!)

Crockpot chicken Marsala will keep in the fridge tightly covered for about 2-3 days, probably more, but honestly, in my house it never lasts more than a day! Freezes well too—I shove leftovers in an old takeout container for the next time I can’t be bothered to cook. The sauce actually tastes better the next day, I think.

How We Serve It—Totally Not the Traditional Way

We usually spoon heaps of this over mashed potatoes. Sometimes wide egg noodles. Rice if we’ve got it. My little one loves sopping it up with a hunk of crusty bread—actually, that might be my favorite too. Once, on a wild whim, I served it over fries, but that’s a story for another day…

What I’ve Learned (Mostly the Hard Way)

Don’t rush the cook time. I once cranked it to high to “speed things up” and ended up with chicken so dry you could use it for sandpaper. Low and slow is the way.
If you forget the parsley, no panic. It’s for color more than anything (unless you’re my mom, who says it’s a crime to leave it out).
Keep that sauce. Seriously. I’ve poured it over pasta the next day and I swear it tastes even better after one night in the fridge.

Your (Actual) Questions, Answered

Can I use chicken thighs instead of breasts?
Oh, absolutely. Sometimes I think thighs are juicier, actually. Just trim ’em if they’re too fatty.
Do I have to use Marsala wine?
If you want it to taste like the restaurant classic, yes—but honestly, I’ve used dry sherry or even a glug of white wine before; it wasn’t quite the same, but it still made things disappear from the plate.
What can I do if my sauce seems too runny?
I usually take the lid off the slow cooker for the last 20 min or so. Lets some of the liquid cook off. Or I’ll stir in a teaspoon of cornstarch mixed with a splash of water—works like a charm.
How can I make this dairy-free?
Skip the cream at the end or toss in a splash of coconut milk. Slightly different taste, but hey, life gives us lemons, right?
Can I make this ahead?
Yes! And actually, the flavors get even better overnight. I reheated it once for a little family do and people asked for seconds. I’d call that a win.

If you try it out, let me know how it went. Or just toss me a line if you ended up drinking the extra Marsala straight from the bottle (no judgement).

Crockpot Chicken Marsala: Simple Comfort in Your Slow Cooker