Slow Cooker Chicken Marsala

Category:Soups, Stews & Chili

The first thing I notice when I lift the slow cooker lid is how much savory aroma is tucked into the mushrooms and Marsala. Browning the chicken first gives it a little color before it settles into the cooker, and the sauce gets its final silky finish on the stove. This Slow Cooker Chicken Marsala serves four, with tender chicken and plenty of mushroom sauce to spoon over each piece.

I like this method because the chicken can cook gently while the sauce gets a little attention at the end. Marsala and broth flavor the chicken as it cooks, but the cooking liquid still needs a quick simmer with a cornstarch slurry to turn it into a spoonable sauce. A pat of butter rounds it out, and fresh parsley brings a clean finish to the plate.

Slow Cooker Chicken Marsala with tender chicken

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Kitchen Note

Pat the chicken dry before seasoning; a dry surface browns more readily in the skillet. The breasts only need a few minutes per side for color, so don’t leave them there waiting for the centers to cook through.

Save this Slow Cooker Chicken Marsala for its tender chicken and savory mushroom sauce, finished with a quick stovetop simmer.

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Why the Marsala Sauce Needs a Stovetop Finish

A slow cooker is great at keeping chicken moist, but its covered cooking environment doesn’t reduce liquid the way an uncovered pan does. That means the Marsala and broth can taste richly seasoned while still looking thinner than the sauce you want to serve. The liquid isn’t a problem; it’s simply a different texture than a finished pan sauce.

Finishing the liquid separately gives you control over that last bit of texture. A cornstarch slurry thickens it quickly as it simmers, and butter stirred in afterward makes the sauce feel smooth and rounded. This also gives you a chance to coat the mushrooms evenly, instead of hoping they pick up sauce while they sit in the slow cooker. Keep the chicken loosely covered on a plate during this short finish so it stays warm while the sauce comes together.

What the Marsala, Mushrooms, and Finish Each Bring

Slow Cooker Chicken Marsala with savory mushroom sauce

Chicken breasts — Boneless, skinless breasts cook directly in the Marsala mixture and keep the dish straightforward to serve. Look for pieces that are reasonably similar in size so they finish at about the same time.
Cremini mushrooms — Their earthy flavor stands up well to the wine, and they add substance to the sauce. Choose firm mushrooms with dry-looking caps; sliced mushrooms are ready to go into the cooker.
Dry Marsala — This is the defining flavor in the sauce, adding a mellow, savory sweetness that broth alone can’t reproduce. Use a dry Marsala meant for drinking rather than relying on a sweeter style; the finished sauce will taste more balanced.
Low-sodium chicken broth — It supports the wine without pushing the salt level too high. Low-sodium broth is useful here because the chicken is seasoned separately and the liquid concentrates slightly during its stovetop finish.
Cornstarch and cold water — Whisking them together before they meet the hot liquid helps the thickener disperse smoothly. Don’t sprinkle dry cornstarch straight into the saucepan; it can leave stubborn lumps.
Butter and parsley — Butter softens the edges of the sauce, while chopped fresh parsley gives the finished dish a fresh, green note. Add both at the end so the parsley stays bright and the butter doesn’t disappear into the long cook.

From a Quick Sear to a Glossy Marsala Sauce

Brown the Seasoned Chicken

Season the chicken all over with kosher salt and black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat, then brown the breasts for 2 to 3 minutes per side. They’re not meant to cook through in the skillet; this is the short browning stage before the slow cooker does the rest. If the skillet is crowded, work in batches so the chicken gets contact with the hot surface instead of sitting in released moisture.

Build the Mushroom and Marsala Base

Put the sliced cremini mushrooms and minced garlic in a 6-quart slow cooker. Pour in the dry Marsala and low-sodium chicken broth, then sprinkle in the dried thyme. Arrange the browned chicken on top of the mushrooms so the pieces sit in an even layer. Keeping the mushrooms underneath lets them cook in the seasoned liquid while the chicken rests above them.

Let the Slow Cooker Finish the Chicken

Cover the cooker and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours. Start checking toward the earlier end of the range, since chicken breasts can vary in thickness and slow cookers don’t all run at exactly the same pace. Check the thickest part of each breast with an instant-read thermometer; it should reach 165°F. Lift the chicken out as soon as it reaches that mark so the breasts don’t spend extra time cooking in the heat.

Thicken the Liquid and Finish the Plate

Transfer the chicken to a plate and cover it loosely to keep it warm. Move the cooking liquid and mushrooms to a medium saucepan and bring the mixture to a simmer over medium heat. Whisk the cornstarch with the cold water, stir that slurry into the saucepan, and simmer for 1 to 2 minutes until the sauce thickens; then stir in the butter. Spoon the mushroom sauce over the chicken and finish with chopped fresh parsley.

Simple Swaps for a Different Marsala Dinner

Make the Finish Dairy-Free

Use an equal amount of unsalted plant-based butter in place of the unsalted butter. The sauce will still get a rounded finish, though the exact richness depends on the brand; choose a plain version rather than one with a strong added flavor.

Use White Button Mushrooms

Replace the cremini with the same amount of sliced white button mushrooms. They make the sauce a little milder and less earthy, but still cook well alongside the chicken and Marsala.

Make It Without Marsala

Replace the Marsala with the same amount of additional low-sodium chicken broth. The sauce will be more savory and less distinctive, since it won’t have Marsala’s mellow wine flavor, but the mushrooms and thyme still make a good base.

Storage and Reheating

Refrigerator: Store the chicken and sauce in a covered container for 3 to 4 days. The sauce may thicken further as it chills.
Freezer: Freeze the chicken with the sauce in an airtight container for up to 3 months. Thaw it in the refrigerator; the sauce may loosen or look a little different after thawing.
Reheating: Warm the chicken and sauce together in a covered saucepan over low heat, stirring the sauce gently until hot throughout. Avoid a hard boil, which can dry out the chicken and make the sauce reduce too much.

Questions That Come Up While Making Chicken Marsala

Can I use sweet Marsala instead of dry?+

You can, but the sauce will taste sweeter and less balanced against the mushrooms and thyme. Dry Marsala gives this dish its intended savory, mellow character, so I prefer to use it here.

Can I put frozen chicken breasts straight in the slow cooker?+

No. Thaw the chicken in the refrigerator first, then pat it dry, season it, and brown it before adding it to the cooker. Frozen chicken can take too long to heat safely in a slow cooker.

How do I handle chicken breasts that are different sizes?+

Arrange the pieces in a single layer and check each one at its thickest point, since smaller breasts may finish before larger ones. Take the smaller pieces out when they’re ready and leave any thicker pieces in the cooker until they reach the doneness temperature in the method.

Can I use a smaller slow cooker for this amount?+

I use a 6-quart slow cooker for this amount so the chicken can sit over the mushrooms without the cooker being crowded. A smaller one may not leave enough room to arrange the chicken in an even layer, so I wouldn’t force the full batch into it.