I recently discovered a way to transform simple chicken breasts into an indulgent delight with earthy mushrooms and a hint of garlic, all bathed in a rich Marsala wine sauce. My version of Slow Cooker Chicken Marsala is a must-try recipe that delivers an unexpectedly luxurious dining experience.

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I recently tried making my version of Creamy Crock Pot Chicken Marsala and I gotta say, its flavor really surprised me. I started out by seasoning four boneless, skinless chicken breasts with salt and freshly ground black pepper and lightly dusting them with all-purpose flour.

Then I drizzled olive oil into the slow cooker and tossed in sliced mushrooms along with minced garlic. The magic really began when I added a cup of Marsala wine mixed with low-sodium chicken broth.

In a few hours, the aroma was unbelievable and the flavors had melded into a savory, creamy sauce with just the right kick from a splash of heavy cream. I sometimes finish it off with a sprinkle of fresh chopped parsley.

This recipe is definitely one of those Chicken Marsala Easy recipes that brings out the best in a traditional Marsala Chicken dish while keeping the process simple.

Why I Like this Recipe

I like this recipe for a few reasons. First, I just love how the chicken comes out golden and crispy on the outside while staying moist inside. Second, the creamy Marsala sauce just kicks everything up a notch; its rich taste paired with the mushrooms and garlic is seriously unbeatable. Third, I really appreciate how easy it is to prep and let it cook in the slow cooker so that the flavors can meld together perfectly—less fuss but loads of flavor. Lastly, the overall aroma during cooking fills the whole house and makes me feel like I’m eating something special every time.

Ingredients

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Chicken breasts: They’re high in protein and lean which is good for buildin muscle and energy.
Mushrooms: They add a nice earth flavour, extra vitamins, and a bit of fibre too.
Marsala wine: It offers a tangy yet somewhat sweet taste that livens up the dish.
Olive oil: Provides a rich, fruity base for fryin ingredients, adding extra healthy fats.
Heavy cream: Brings a smooth creaminess and mild sweetness that balances the saucy mix.

Ingredient Quantities

4 boneless, skinless chicken breasts (about 1 to 1.5 lbs total)

Salt and freshly ground black pepper to taste

1/2 cup all-purpose flour

2 tbsp olive oil

8 oz mushrooms, sliced (cremini or white button work great)

3 garlic cloves, minced

1 cup Marsala wine

1 cup low-sodium chicken broth

1/2 cup heavy cream

2 tbsp fresh chopped parsley (optional, for garnish)

How to Make this

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1. Season the chicken breasts with salt and pepper then coat them lightly in all-purpose flour.

2. Heat the olive oil in a large skillet over medium-high heat and brown the chicken on both sides until it’s nicely golden (about 2-3 minutes per side).

3. Remove the chicken and set it aside for now.

4. In the same skillet, add the sliced mushrooms and cook them until they’re soft and a bit browned, around 4-5 minutes.

5. Toss in the minced garlic and stir for about 1 minute more until it’s fragrant.

6. Pour in the Marsala wine and let it simmer for a couple of minutes, making sure to scrape up any tasty bits from the bottom of the pan.

7. Add the low-sodium chicken broth and stir well, then transfer the whole mixture along with the chicken into your crock pot.

8. Cover the crock pot and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked through.

9. Stir in the heavy cream during the last 30 minutes of cooking so that it mixes in evenly.

10. Once it’s done, sprinkle the fresh chopped parsley over the top if you want that extra pop of color and flavor, then serve hot and enjoy!

Equipment Needed

1. Crock pot for slow cooking the chicken and sauce
2. A large skillet to brown the chicken and cook the mushrooms
3. A mixing bowl to coat the chicken in flour with salt and pepper
4. Measuring cups and spoons for the flour, olive oil, wine, broth, and cream
5. A sharp knife and cutting board to slice the mushrooms and mince the garlic
6. A spatula or tongs for turning the chicken in the skillet

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yep, you can use thighs; just keep in mind that they may need a bit longer to get tender, so adjust the cooking time accordingly.

Q: What should I do if I don't have Marsala wine?

A: If you don’t have Marsala, you can substitute it with dry sherry or even a dry white wine, although the flavour might be a bit different.

Q: How can I thicken the sauce more if I want it richer?

A: You can mix a bit of extra flour with water and stir it in during the last hour of cooking. Just be sure to mix well to avoid clumps.

Q: Can I use other types of mushrooms in this recipe?

A: Sure, you can try using a mix of mushrooms like shiitake or portobello. They might change the flavour a little, but they still taste great.

Q: How long does this dish typically take to cook in a crock pot?

A: Generally, it needs about 4 to 5 hours on low or 2 to 3 hours on high. However, your cooker might be a bit different, so check for tenderness before serving.

Creamy Crock Pot Chicken Marsala Recipe Substitutions and Variations

If you cant find Marsala wine, try dry sherry or a mix of white wine and a bit of mushroom broth to give a similar depth of flavor
You can swap chicken breasts with bone in, skin on thighs if you prefer a richer taste and more tender meat
If all-purpose flour is low on hand you can use a gluten free flour alternative or even cornstarch mixed with water to thicken the sauce
Not a fan of heavy cream? Half-and-half might work well, though it might be a bit less creamy
If you dont have cremini mushrooms, white button mushrooms or even portobello mushrooms work fine in the recipe

Pro Tips

1. Try letting the Marsala wine reduce in the pan before you add the broth. This makes the flavor more intense and helps to loosen all the tasty bits stuck to the bottom of the pan, which is where the real flavor is hiding.

2. When you brown the chicken, make sure not to crowd the pan. Overcrowding can cause the chicken to steam instead of getting that nice golden color so it’s important to do it in batches if you have to.

3. Don’t rush the cream addition. Wait till the last 30 minutes of cooking so the cream mixes in evenly without curdling or losing its rich texture.

4. Always taste and season as you go. A pinch more salt or a few extra cracks of pepper at the right time can totally change the flavor profile for the better.

Creamy Crock Pot Chicken Marsala Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Crock pot for slow cooking the chicken and sauce
2. A large skillet to brown the chicken and cook the mushrooms
3. A mixing bowl to coat the chicken in flour with salt and pepper
4. Measuring cups and spoons for the flour, olive oil, wine, broth, and cream
5. A sharp knife and cutting board to slice the mushrooms and mince the garlic
6. A spatula or tongs for turning the chicken in the skillet

Ingredients

4 boneless, skinless chicken breasts (about 1 to 1.5 lbs total)
Salt and freshly ground black pepper to taste
1/2 cup all-purpose flour
2 tbsp olive oil
8 oz mushrooms, sliced (cremini or white button work great)
3 garlic cloves, minced
1 cup Marsala wine
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 tbsp fresh chopped parsley (optional, for garnish)

Directions

Season the chicken breasts with salt and pepper then coat them lightly in all-purpose flour.
Heat the olive oil in a large skillet over medium-high heat and brown the chicken on both sides until it's nicely golden (about 2-3 minutes per side).
Remove the chicken and set it aside for now.
In the same skillet, add the sliced mushrooms and cook them until they're soft and a bit browned, around 4-5 minutes.
Toss in the minced garlic and stir for about 1 minute more until it's fragrant.
Pour in the Marsala wine and let it simmer for a couple of minutes, making sure to scrape up any tasty bits from the bottom of the pan.
Add the low-sodium chicken broth and stir well, then transfer the whole mixture along with the chicken into your crock pot.
Cover the crock pot and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked through.
Stir in the heavy cream during the last 30 minutes of cooking so that it mixes in evenly.
Once it's done, sprinkle the fresh chopped parsley over the top if you want that extra pop of color and flavor, then serve hot and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.