Buttery, rich, and fall-apart tender, Slow-Cooker Chicken Marsala will have your guests wondering if you hired a private chef!
Chicken Marsala is my go-to dish. Everyone who has enjoyed it asks for the recipe and raves about the taste. I’ve prepared it for twenty cousins, nieces, and nephews during Christmas, and I can easily whip it up for a weeknight meal. It’s also my husband’s most requested recipe.
Tomorrow is his birthday, and of course, he asked me to make chicken Marsala and invite his parents over. No problem! Well, there is one challenge: I coach my daughters’ soccer team at 5:30 PM, and I’ve invited my in-laws over at 6:00 PM. Enter slow-cooker chicken Marsala—this rendition always saves the day!
While pan-fried chicken marsala is easy to make, it requires your attention to ensure the chicken is perfectly cooked. However, my slow-cooker chicken Marsala lets me set it and forget it, so I can focus on things like coaching, party planning, and the million other items on my to-do list.
The flavors in this recipe are reminiscent of traditional chicken Marsala—simple, yet outstanding. I start by seasoning the chicken with salt, pepper, garlic powder, and Italian seasoning. Then I allow it to simmer until perfectly tender in a mixture of chicken broth, Marsala wine, and sautéed mushrooms. The results? Well, you already know my husband loves it. I think you will, too.
What is Marsala?
Marsala is a wine produced in Marsala, Italy, a coastal city in Sicily. The wine is made from white grapes, then distilled, often with sherry or brandy. It can be sweet or dry and is primarily used in cooking. Although about half of the alcohol in Marsala wine evaporates during reduction, it still retains some alcohol.
Marsala wine can also be enjoyed as a beverage. You most likely will not be sipping it like a casual glass of Cabernet but more as an after-dinner drink. Additionally, if you plan to drink it, consider splurging on a high-quality bottle rather than the budget variety at your local liquor store.
How do I store leftovers?
Once your chicken Marsala has cooled to room temperature, store it in an airtight container. Your leftovers will stay good refrigerated for up to 5 days and can be frozen for up to 3 months. Thaw overnight in the fridge and reheat leftovers on the stovetop.
Serving suggestions
I often serve slow-cooker chicken Marsala with jasmine or brown rice, but that can get boring. Try mixing it up a bit with this flavorful Rice Pilaf or add some veggies to the meal with Roasted Cauliflower Rice, or my fave, Vegetable Risotto. If you are looking for a good veggie side (and not trying to sneak it in with the rice), go for something simple and green. I love chicken Marsala with Sauteed Asparagus or The Best Roasted Broccoli.
Slow-Cooker Chicken Marsala
Ingredients
- 6 boneless, skinless chicken breasts about 2 pounds
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and ground black pepper to taste
- 2 teaspoons olive oil
- 3 cloves garlic minced
- 8 ounces sliced mushrooms such as cremini or baby bella
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup cornstarch
- 1/3 cup cold water
- 1/4 cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
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Lightly grease the slow cooker. Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until lightly browned. Transfer the chicken to the slow cooker.
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In the same skillet, add minced garlic and sliced mushrooms; cook for about 2 minutes until they start to soften. Pour in the Marsala wine and chicken broth, stirring to lift any browned bits from the pan.
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Add the mixture to the chicken in the slow cooker. Cover and cook on low for 2-4 hours or until the chicken reaches an internal temperature of 165°F.
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Using a small bowl, whisk together the cornstarch and cold water to form a slurry. Remove the chicken briefly and stir the slurry into the slow cooker sauce. Switch the slow cooker to high and cook for 15 to 20 minutes until the sauce thickens.
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Stir in the heavy cream, adjust salt and pepper if needed, and return the chicken to the slow cooker to heat through for 5 minutes. Garnish with chopped fresh parsley and serve.
Nutrition
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