You get home at 6:40, the kids are circling the kitchen, and the last thing you want is a skillet and a splatter guard. That was my Tuesday for years until I started making chicken marsala in the slow cooker.
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The trick is browning the chicken and mushrooms first. It takes eight minutes and it is the difference between a sauce that tastes like wine and one that tastes like nothing. I learned that the hard way after a batch that came out pale and watery.
Then the crockpot does the rest. You get tender cutlets, a glossy mushroom sauce, and one pot to wash.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) boneless, skinless chicken breasts, about 4 halves
Slice them in half horizontally so they cook evenly. Chicken thighs work too and stay even juicier, but add 10 minutes to the cook time.
1 teaspoon kosher salt, plus more for the sauce
Kosher salt dissolves better than table salt in a slow cooker. If you only have table salt, use half the amount.
1/2 teaspoon black pepper
Freshly cracked is worth it here. Pre-ground pepper loses its punch after a few months in the cabinet.
3 tablespoons olive oil, divided
Regular olive oil is fine; save the expensive finishing oil for salads. Avocado oil works if you need a higher smoke point.
12 ounces (340g) cremini mushrooms, sliced 1/4 inch thick
Cremini have more flavor than white buttons. If you only find buttons, add a splash of soy sauce to deepen the sauce.
1 medium yellow onion, thinly sliced
Yellow onion gives the sweetest base. Shallots are a good swap and cook down faster.
3 cloves garlic, minced
Buy whole heads, not the pre-minced jar; jarred garlic tastes flat after cooking. One clove equals about 1/2 teaspoon.
3/4 cup (180ml) dry marsala wine
Dry marsala, not sweet. If you cannot find it, dry sherry plus 1 teaspoon honey is the closest substitute.
3/4 cup (180ml) low-sodium chicken broth
Low-sodium matters because the sauce reduces. Use vegetable broth for a lighter version.
2 tablespoons cornstarch whisked into 3 tablespoons cold water
This slurry thickens the sauce at the end. Arrowroot powder works as a 1-to-1 swap.
2 tablespoons cold unsalted butter, cut into pieces
Cold butter emulsifies the sauce and makes it glossy. Skip it and the sauce still tastes good, just thinner.
2 tablespoons chopped fresh parsley
Flat-leaf parsley is the classic finish. Dried parsley will not give you the same fresh bite.
Tips & Tricks
Do not skip the sear
Browning the chicken and mushrooms builds the flavor the slow cooker cannot create on its own.
Keep the heat low
Cooking on high for 3 hours dries out the chicken. Low for 4 to 5 hours keeps it tender.
Thicken at the very end
Cornstarch breaks down over long cooking, so stir the slurry in during the last 15 minutes.
Season the sauce after thickening
Salt concentrates as the sauce reduces, so taste before adding more.
Pro Tips
Step-by-Step Instructions
1. Pat and season the chicken
Pat the chicken dry with paper towels and season both sides with the salt and pepper. Dry chicken is the only way to get a golden brown crust in a hot pan.
2. Sear the chicken
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, about 375F (190C). Sear the chicken 3 minutes per side until golden brown, then transfer it to the slow cooker. It will not be cooked through yet, which is fine.
3. Brown the mushrooms
Add the remaining 1 tablespoon oil and the mushrooms to the same skillet. Cook 6 to 7 minutes over medium-high heat until the edges are deeply browned and the pan looks dry. Do not crowd them.
4. Soften the onion and garlic
Lower the heat to medium and add the onion. Cook 4 minutes until translucent, then stir in the garlic for 30 seconds until fragrant. Scrape up the browned bits as you go.
5. Deglaze with marsala
Pour in the marsala and simmer 2 minutes, scraping the bottom of the pan, until the sharp alcohol smell fades. Pour the whole pan over the chicken.
6. Add the broth and cook
Add the chicken broth, cover, and cook on low for 4 hours or on high for 2 1/2 hours. The chicken is done when it reaches 165F (74C) on an instant-read thermometer and shreds with a fork.
7. Thicken the sauce
Lift the lid and stir in the cornstarch slurry. Cover and cook on high for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
8. Finish with butter and parsley
Turn off the cooker, drop in the cold butter, and stir gently until it melts. Taste for salt, then scatter the parsley over the top and serve.
Delicious Variations
Mushroom-Forward Version
Double the mushrooms and add 1 ounce of dried porcini soaked in warm water; use the soaking liquid in place of 1/4 cup of the broth.
Creamy Marsala
Stir in 1/3 cup heavy cream with the cornstarch slurry for a richer, lighter-colored sauce.
Herb Chicken Marsala
Add 1 teaspoon dried thyme and 1/2 teaspoon dried oregano with the broth for an earthier flavor.
How to Store Slow Cooker Chicken Marsala
Refrigerator
Store in an airtight container for up to 4 days. Keep the chicken submerged in the sauce so it does not dry out.
Freezer
Freeze the chicken and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat with a splash of broth, or in the microwave in 30-second bursts, until it reaches 165F (74C).
Frequently Asked Questions
Q: Can I put frozen chicken in the slow cooker for this recipe?
Yes, but add about 1 hour to the cook time and use an instant-read thermometer to confirm 165F (74C). Frozen chicken releases extra liquid, so brown the mushrooms well and thicken the sauce at the end.
Q: What can I use instead of marsala wine?
Dry sherry is the closest substitute, or use 3/4 cup chicken broth with 1 tablespoon balsamic vinegar. Avoid sweet marsala, which makes the sauce cloying.
Q: Why did my chicken marsala sauce turn out watery?
The sauce is watery when the cornstarch slurry is added too early or the mushrooms were not browned. Add the slurry in the last 15 minutes and let the sauce bubble uncovered if it still looks thin.
Q: Can I make this slow cooker chicken marsala dairy-free?
Yes, simply leave out the finishing butter and the sauce will still be glossy from the cornstarch. Use olive oil instead of butter when searing the chicken.
Q: What do you serve with chicken marsala?
Egg noodles, mashed potatoes, or crusty bread are the classic choices because they soak up the sauce. Steamed green beans or a simple salad round out the plate.
Start with one batch this week and taste the sauce before you add salt at the end. Go try the small version first.
Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala makes juicy chicken in a rich mushroom wine sauce with almost no hands-on work, so dinner is ready when you walk in.
🧂 Ingredients
- 2 pounds (900g) boneless, skinless chicken breasts, about 4 halves
- 1 teaspoon kosher salt, plus more for the sauce
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 12 ounces (340g) cremini mushrooms, sliced 1/4 inch thick
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 3/4 cup (180ml) dry marsala wine
- 3/4 cup (180ml) low-sodium chicken broth
- 2 tablespoons cornstarch whisked into 3 tablespoons cold water
- 2 tablespoons cold unsalted butter, cut into pieces
- 2 tablespoons chopped fresh parsley
📋 Instructions
- 1Pat and season the chicken — Pat the chicken dry with paper towels and season both sides with the salt and pepper. Dry chicken is the only way to get a golden brown crust in a hot pan.
- 2Sear the chicken — Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, about 375F (190C). Sear the chicken 3 minutes per side until golden brown, then transfer it to the slow cooker. It will not be cooked through yet, which is fine.
- 3Brown the mushrooms — Add the remaining 1 tablespoon oil and the mushrooms to the same skillet. Cook 6 to 7 minutes over medium-high heat until the edges are deeply browned and the pan looks dry. Do not crowd them.
- 4Soften the onion and garlic — Lower the heat to medium and add the onion. Cook 4 minutes until translucent, then stir in the garlic for 30 seconds until fragrant. Scrape up the browned bits as you go.
- 5Deglaze with marsala — Pour in the marsala and simmer 2 minutes, scraping the bottom of the pan, until the sharp alcohol smell fades. Pour the whole pan over the chicken.
- 6Add the broth and cook — Add the chicken broth, cover, and cook on low for 4 hours or on high for 2 1/2 hours. The chicken is done when it reaches 165F (74C) on an instant-read thermometer and shreds with a fork.
- 7Thicken the sauce — Lift the lid and stir in the cornstarch slurry. Cover and cook on high for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
- 8Finish with butter and parsley — Turn off the cooker, drop in the cold butter, and stir gently until it melts. Taste for salt, then scatter the parsley over the top and serve.
