Easy and Creamy Slow Cooker Chicken Marsala

There’s something about Chicken Marsala that feels a little indulgent but still perfectly suited for a cozy weeknight. I used to think it was one of those dishes you only ordered at a nice Italian restaurant, but once I made it in my slow cooker, there was no going back.

The crock pot does the heavy lifting — you get tender chicken, rich mushroom-studded Marsala sauce, and all the flavors that make it special, without hovering over the stove. I’ve made this for Sunday dinners, casual date nights at home, and even on days when I was juggling way too much but still wanted something comforting for dinner.

Why I Keep Coming Back to This Recipe

• Effortless but impressive – The prep takes about 10 minutes, then the slow cooker turns it into a restaurant-style meal.
• Perfect balance of flavors – Earthy mushrooms, savory chicken, creamy sauce, and that hint of Marsala wine sweetness.
• Flexible – Works just as well with chicken broth if you don’t cook with wine.

One of my favorite little rituals is starting this in the morning, going about my day, and then walking into the kitchen hours later to that rich, mouthwatering aroma.

What You’ll Need

• Chicken breasts – Boneless and skinless work best here.
• Garlic – Freshly minced for that extra punch.
• Mushrooms – I usually go for cremini or baby bella for their deeper flavor.
• Marsala wine – Dry, not sweet (save the sweet version for desserts).
• Butter – For browning the chicken.
• Heavy cream – Adds the luscious texture to the sauce.
• Cornstarch + water – For thickening the sauce.
• Fresh parsley – For a pop of color and freshness.

How I Make It

1. Brown the chicken first – A quick sear in a skillet, about 3 minutes per side. This step is optional but adds so much flavor.
2. Layer in the slow cooker – Chicken first, then garlic and mushrooms over the top.
3. Deglaze the skillet – Pour in the Marsala wine, scrape up the flavorful bits, then pour it all into the slow cooker.
4. Cook low and slow – On LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is just cooked through.
5. Finish the sauce – Remove the chicken, stir in the cornstarch-water mixture and cream, then return the chicken and cook for another 20 minutes until the sauce thickens.
6. Serve – Garnish with parsley and pair with your favorite sides.

Kitchen Notes

• If I’m in a rush, I skip the browning step, but I always notice the flavor is a little deeper when I do it.
• When cooking with wine, I stick to dry Marsala for that classic flavor. If I’m out, dry sherry works in a pinch.
• If the sauce seems too thin before serving, I leave the lid off for the last 10 minutes to help it reduce.

What to Serve With It

This chicken loves a good side that can soak up the sauce. My go-to options are:

• Egg noodles or buttery mashed potatoes
• Fluffy rice or creamy mashed cauliflower for a lighter option
• A crisp green salad to balance the richness

If I’m feeling like a full Italian-style spread, I’ll serve it with roasted Vesuvio potatoes and end with a simple dessert like fresh fruit and whipped cream.

Storing and Reheating

• Fridge – Store in an airtight container for 3–4 days.
• Freezer – Freeze in a sealed bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat – Gently warm in the oven at 350°F until heated through.

Final Thought

For me, this Creamy Crock Pot Chicken Marsala is the kind of recipe that proves comfort food doesn’t have to mean hours in the kitchen. It’s rich without being heavy, elegant enough for guests, and easy enough for a midweek treat. If you’ve got a slow cooker and a craving for something hearty, this is the one to try — it’s the type of meal that makes everyone at the table go quiet for a moment while they take that first bite.

Also try these Crockpot Chicken recipes:-

• Crockpot Homemade Chicken Broth
• Southern Chicken and Rice crockpot
• Crockpot Chicken Quesadillas