Crockpot Chicken Marsala

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This easy Crockpot Chicken Marsala gives you that rich, restaurant-style flavor without any fuss. Tender chicken, earthy mushrooms, and a silky Marsala wine sauce—all slow-cooked to perfection while you get on with your day.

A plate of Crockpot Chicken Marsala with chicken, mushrooms, creamy sauce, and parsley, served with mashed potatoes.

It’s a comforting meal that feels fancy, but is actually perfect for busy nights.

Ingredients

Chicken breasts – the juicy, hearty base of the dish
Marsala cooking wine – brings sweet, deep flavor to the sauce
Chicken broth – adds moisture and depth
Mushrooms – earthy flavor that soaks up the sauce beautifully
Garlic – boosts the flavor with savory richness
Cornstarch – thickens the sauce to a silky finish
Fresh parsley – brightens everything up right before serving

See recipe card for quantities.

How to Make Crockpot Chicken Marsala

Seasoned chicken breasts with salt, pepper, and minced garlic.

Season the chicken with salt, pepper, and garlic.

Chicken breasts placed in the crockpot with Marsala wine and chicken broth.

Add the marsala wine and chicken broth to the slow cooker, then place the chicken in.

Sliced mushrooms placed on top of the chicken in the crockpot.

Top the chicken with mushrooms.

Cornstarch mixed with a little water in a small bowl.

Cook on low for 3 hours. Remove the chicken and mushrooms from the crockpot and cover with aluminum foil. Mix the cornstarch with a little water.

Crockpot with the broth and Marsala wine mixture, being whisked with cornstarch to thicken the sauce.

Stir it into the marsala wine chicken broth in the crockpot. Switch the crockpot to high and heat for 5-10 minutes with the lid off.

Ingredients in the crockpot being stirred together, including the broth, Marsala wine, and cornstarch mixture.

Return the chicken and mushrooms to the crockpot and cover with the sauce.

Serve with mashed potatoes and sprinkle with parsley.

Hint: Don’t overcook the chicken—it only needs about 3 hours on low.

Substitutions & Variations

Use chicken thighs instead of breasts for extra juicy meat.
Swap out Marsala wine for dry sherry in a pinch (taste will be slightly different).
Add a splash of cream after thickening for an even richer sauce.

💭Crucial Success Tips

Mix cornstarch with water first (slurry) so you don't get lumps.

FAQ

Can I make this without wine?

You can swap the Marsala for extra chicken broth, but you’ll miss the signature flavor.

Can I thicken the sauce differently?

Sure, you could use flour instead of cornstarch, but mix it with broth first to avoid lumps.

What sides go best with it?

Mashed potatoes, pasta, or a simple salad work perfectly!

📖 Recipe

4 servings

Crockpot Chicken Marsala

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

This Crockpot Chicken Marsala features tender chicken cooked in a flavorful Marsala wine sauce with mushrooms. It’s an easy, hands-off recipe that creates a rich, savory dish with minimal effort, perfect for a comforting meal any day of the week.

Ingredients

1 ½ pounds chicken breasts, cut lengthwise into cutlets
1 cup marsala cooking wine
½ cup chicken broth
2 cloves garlic, minced
8 oz sliced bella mushrooms
2 tablespoon cornstarch
Fresh parsley (for garnish)

Instructions

Season the chicken with salt, pepper, and garlic.
Add the marsala wine and chicken broth to the slow cooker, then place the chicken in.
Top the chicken with mushrooms.
Cook on low for 3 hours. Remove the chicken and mushrooms from the crockpot and cover with aluminum foil. Mix the cornstarch with a little water.
Stir it into the marsala wine chicken broth in the crockpot. Switch the crockpot to high and heat for 5-10 minutes with the lid off.
Return the chicken and mushrooms to the crockpot and cover with the sauce.
Serve with mashed potatoes and sprinkle with parsley.