Slow Cooker Chicken Marsala (Easy)
If you’re on the hunt for a comforting, flavorful, and fuss-free dinner, look no further than this Slow Cooker Chicken Marsala (Easy). It’s the perfect blend of tender chicken breasts simmered in a savory mushroom and Marsala wine sauce, all made effortlessly in your slow cooker. The best part? You get a restaurant-quality meal without the hours of standing over the stove. With simple ingredients and minimal prep, this dish is designed to become a staple in your weekly dinner lineup. Serve it over creamy garlic mashed potatoes or alongside your favorite pasta for a meal everyone will rave about.
Why This Recipe Belongs in Your Rotation
The beauty of this Slow Cooker Chicken Marsala (Easy) lies in its simplicity and depth of flavor. Unlike the traditional stove-top version that requires constant attention, this slow cooker recipe lets the ingredients develop rich flavors over several hours. It’s incredibly hands-off, making it ideal for busy weekdays or when you want a comforting meal waiting for you after a long day. Plus, chicken breasts stay juicy and tender thanks to the slow cooking process, while the mushrooms, garlic, and herbs infuse the dish with warmth and aroma.
This recipe also uses accessible ingredients you likely already have on hand, and the cornstarch helps you create a luscious sauce without needing flour or cream. It’s versatile, wholesome, and pairs beautifully with a variety of sides, making it perfect for casual family dinners or even when entertaining guests.
What to Buy
- 4 boneless, skinless chicken breasts: Choose fresh or thawed chicken breasts for best results.
- 1 cup chicken broth: Use low-sodium for better control over saltiness.
- 1 cup mushrooms, sliced: Cremini or white button mushrooms work perfectly.
- 1 medium onion, chopped: Yellow or white onions add a mild sweetness.
- 3 cloves garlic, minced: Fresh garlic is key for that savory punch.
- 1 teaspoon dried thyme: Adds a subtle earthy flavor.
- 1 teaspoon dried oregano: Brings a slight Mediterranean touch.
- 1 tablespoon olive oil: For sautéing the onions and garlic before slow cooking.
- Salt and pepper to taste: Essential for seasoning.
- 2 tablespoons cornstarch: To thicken the sauce at the end.
- 2 tablespoons water: Mixed with cornstarch for the slurry.
- Fresh parsley, chopped (for garnish): Adds a bright, fresh finish.
Recommended Tools
- Slow cooker/crockpot: A reliable slow cooker with a capacity of at least 4-6 quarts.
- Cutting board and sharp knife: For prepping onions, garlic, and mushrooms.
- Measuring cups and spoons: To get ingredient quantities just right.
- Large skillet: For sautéing onions and garlic before transferring to the slow cooker.
- Small bowl: To mix the cornstarch slurry for thickening the sauce.
- Serving utensils: For easy plating and garnish application.
Stepwise Method: Slow Cooker Chicken Marsala (Easy)
Step 1: Prepare the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. This step enhances the flavor base of your dish, so don’t skip it!
Step 2: Layer Ingredients in the Slow Cooker
Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Sprinkle salt, pepper, dried thyme, and oregano evenly over the chicken. Add the sautéed onions and garlic on top, followed by the sliced mushrooms. Pour in the chicken broth carefully, ensuring the chicken is mostly covered but not swimming.
Step 3: Slow Cook to Perfection
Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be tender and fully cooked (internal temperature of 165°F or 74°C). The mushrooms will release their juices, blending beautifully with the broth and herbs.
Step 4: Thicken the Sauce
Once the chicken is cooked, remove the breasts and set them aside on a plate, keeping them warm. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Stir this slurry into the slow cooker sauce and let it cook on high for an additional 10-15 minutes. This will thicken the sauce into a rich, velvety consistency.
Step 5: Serve and Garnish
Return the chicken breasts to the thickened sauce or serve the sauce spooned generously over each breast. Sprinkle chopped fresh parsley on top for a pop of color and freshness. Pair this with creamy garlic mashed potatoes or crusty bread to soak up every delicious drop.
Fresh Seasonal Changes
- Swap mushrooms for cremini or shiitake for a deeper, earthier flavor in fall and winter.
- Add a handful of fresh spinach or kale in the last 30 minutes of cooking for a green boost.
- In spring or summer, toss in some sun-dried tomatoes for a punch of sweetness.
- Experiment with fresh herbs like rosemary or sage alongside thyme and oregano for extra aroma.
- For a lighter touch, substitute chicken broth with vegetable broth or a splash of white grape juice.
Mistakes Even Pros Make
- Not browning the onions and garlic before slow cooking – this step builds essential flavor.
- Overcrowding the slow cooker, which can lead to uneven cooking and soggy mushrooms.
- Skipping the cornstarch slurry – without it, the sauce remains thin and watery.
- Cooking on high heat for too long, which can dry out the chicken breasts.
- Forgetting to season the chicken properly before cooking, resulting in bland meat.
Save for Later: Storage Tips
Leftovers from your Slow Cooker Chicken Marsala (Easy) can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, stirring occasionally to prevent the sauce from sticking. Avoid microwaving as it can dry out the chicken.
If you want to freeze leftovers, place the chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. This makes for a quick weeknight meal option anytime you need a hassle-free dinner.
Slow Cooker Chicken Marsala (Easy) Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving in the slow cooker. Just adjust the cooking time slightly if needed, but generally, thighs will work wonderfully in this recipe.
Is it necessary to brown the onions and garlic first?
While you can skip this step, browning the onions and garlic adds a depth of flavor that’s hard to beat. It caramelizes the natural sugars and enhances the overall taste of your Marsala sauce.
What can I use instead of cornstarch to thicken the sauce?
If you don’t have cornstarch, you can use all-purpose flour mixed with water or arrowroot powder. Just keep in mind that flour can create a slightly different texture and you should cook it a bit longer to avoid a raw taste.
How do I make this dish gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free chicken broth and cornstarch. Always double-check labels to ensure all ingredients align with your dietary needs.
Next Up in Your Queue
- Chicken Pot Pie – A cozy, savory classic with flaky crust and tender chicken filling.
- Garlic Mashed Potatoes – Creamy, buttery, and loaded with fresh garlic for a perfect side.
Save & Share
If you loved this Slow Cooker Chicken Marsala (Easy), be sure to bookmark it for your next meal plan and share it with friends and family. It’s a delightful recipe that fits into any busy schedule without sacrificing flavor or quality. Whether you’re new to slow cooking or a seasoned pro, this dish promises a satisfying dinner that’s both hearty and elegant.
Enjoy the warm, comforting flavors of chicken, mushrooms, and herbs all melded together in a luscious Marsala sauce – all with the convenience of your slow cooker!
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Slow Cooker Chicken Marsala (Easy)
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Sprinkle salt, pepper, dried thyme, and oregano evenly over the chicken. Add the sautéed onions and garlic on top, followed by the sliced mushrooms. Pour in the chicken broth carefully, ensuring the chicken is mostly covered but not swimming.
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and fully cooked (internal temperature 165°F/74°C). The mushrooms will release their juices, blending beautifully with the broth and herbs.
- Remove the chicken breasts and set aside, keeping warm. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Stir the slurry into the slow cooker sauce and cook on high for 10-15 minutes to thicken.
- Return the chicken breasts to the thickened sauce or serve the sauce spooned over each breast. Sprinkle with chopped fresh parsley. Serve over garlic mashed potatoes or pasta.
Notes
- Brown the onions and garlic before slow cooking to enhance flavor.
- Do not overcrowd the slow cooker to ensure even cooking and prevent soggy mushrooms.
- Use the cornstarch slurry to thicken the sauce for a rich, velvety texture.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Chicken thighs can be substituted for breasts for juicier results; adjust cooking time accordingly.
