Slow Cooker Chicken Marsala

I just love slow-cooked food… everything turns out so delicious. The meat gets so tender you can cut it with a spoon, and the flavor is so rich, so present, yet still delicate—like every single ingredient shows up, ready to play its part, just for us, to delight our taste buds. So this juicy dish with chicken, mushrooms, and that flavor-packed sauce is no exception. It proves once again that patience with the slow cooker always pays off big time, giving you a meal your family or friends will love any night of the week. So, let’s do this!

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Slow Cooker Chicken Marsala

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb / 900 g)
• 1 cup (240 ml) Marsala wine
• 1 cup (240 ml) chicken broth
• 1 cup (100 g) fresh mushrooms, sliced
• 3 garlic cloves, minced
• 1 small onion (70 g), finely chopped
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons (30 g) unsalted butter
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon (2 g) salt
• 1/4 teaspoon (1 g) ground black pepper
• 1/2 teaspoon (1 g) dried thyme
• Fresh parsley, chopped, for garnish

What you’ll need

• Slow cooker
• Large skillet
• Wooden spoon
• Measuring cups and spoons

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! Season the chicken breasts on both sides with salt and pepper to taste. Then lightly coat them in flour—this gives a thin layer that will help them brown nicely and later thicken the sauce, you’ll see.
2. Next, in a large skillet, heat the olive oil and butter over medium heat. Once the butter melts and starts to bubble, carefully lay in the chicken breasts. Sear them for 2 to 3 minutes per side, or until they get a light golden color. Don’t worry about cooking them through at this stage—we just want that sear and seal.
3. Now transfer the browned chicken to your slow cooker. Make sure to place the pieces in a single layer so they cook evenly. In other words, don’t pile them up—just lay them out flat.
4. In the same skillet you used for the chicken, add the chopped onion, garlic, and mushrooms. Sauté for about 3 to 4 minutes, stirring occasionally, until the onion turns translucent and the mushrooms release their juices. Trust me, you’ll notice an amazing aroma at this point.

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5. Pour the Marsala wine into the hot skillet and be sure to scrape the bottom with your wooden spoon to release all those caramelized bits of flavor from the chicken and veggies. Then add the chicken broth and stir well so everything comes together.
6. Carefully pour this mixture into the slow cooker, right over the chicken breasts, making sure they’re nicely covered. Sprinkle the dried thyme on top to give it that extra aroma.
7. Cover your slow cooker and cook on “low” for about 5 hours. Don’t forget—the chicken should turn out super tender, to the point that you can easily cut it with a fork or even a spoon.
8. Finally, once the cooking is done, taste the sauce and adjust the seasoning with a little more salt or pepper if needed. Serve the chicken hot with plenty of sauce spooned over the top, and finish with a sprinkle of fresh parsley for a pop of color and freshness. Enjoy!

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Ingredient Substitutions

• Chicken breasts: You can also use boneless, skinless thighs—honestly, they come out juicier.
• Marsala wine: If you don’t have it, swap it for a semi-sweet red wine or chicken broth with a splash of balsamic vinegar.
• All-purpose flour: You can replace it with cornstarch, just use half the amount listed.
• Butter: If you’d rather skip butter, just stick with extra virgin olive oil.
• Fresh parsley: Try switching it up with cilantro or fresh basil.

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Prep Tips

• Sear the chicken: Don’t skip this step—always do it before placing it in the slow cooker. It adds way more flavor, trust me.
• Don’t over-lift the lid: Only when necessary. Every time you open the slow cooker, you lose heat and cooking time increases.
• Thicken the sauce: If you want a richer consistency, stir in 1 teaspoon of flour (or cornstarch) dissolved in cold water toward the end.
• Use fresh parsley: Fresh is best—add it right before serving so it keeps its vibrant color.
• Pick your wine: If you’re into bolder flavor, go with dry Marsala instead of sweet.

Common Mistakes (What NOT to do)

• Don’t use frozen chicken: For any dish—not just this one—always thaw your chicken before cooking.
• Don’t add too much liquid: Remember, the slow cooker traps a lot of moisture, so your sauce can end up watery.
• Don’t cook only on “high”: Doing this can dry out your chicken fast.
• Don’t skip the sear: Seriously, skipping this step means losing out on flavor and texture—that’s why I insist on it.
• Don’t add cream at the start: If you’re going for a creamy version, stir it in at the end or it might curdle and ruin the whole dish.

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Frequently Asked Questions (FAQ)

• Can I make it with chicken thighs? Yes, and honestly it’s a great idea—they turn out juicier and more flavorful.
• Can I make it without wine? Yep, just use more chicken broth with a splash of white grape juice or balsamic vinegar, but keep in mind the flavor will change.
• Can I prep it the night before? Absolutely—keep the ingredients ready in the fridge and cook the next day with no problem.
• What if the sauce turns out too thin? Easy fix—mix 1 teaspoon of cornstarch with 2 teaspoons of cold water, stir it in, and cook for 15 more minutes.
• Can I use bone-in chicken? Sure thing, just note the cooking time goes up by about 30 minutes.
• What kind of mushrooms work best? Any you like, but honestly, cremini or portobello give a deeper flavor than plain white ones.
• Can I double the recipe? Yes, but make sure you’ve got a large slow cooker and add about 30 extra minutes to the cooking time.
• How do I know the chicken is done? Super simple—it should reach 165°F (74°C) internally and you’re good to go.
• Can I freeze it after cooking? Yep, up to 3 months, though the mushrooms might change texture a bit.
• Does it go with pasta? Totally! It’s one of my favorite pairings and I love it that way.

Storing & Reheating

• Refrigeration: You can keep it in an airtight container for up to 3 days, no problem.
• Freezing: Best to freeze it in individual bags or airtight containers for up to 3 months.
• Reheating on the stovetop: Warm it over medium heat with a splash of broth so the sauce gets creamy again.
• Reheating in the microwave: If you go with the microwave, heat in 1-minute intervals, stirring in between.

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Serving Suggestions

• Pair your Chicken Marsala with fresh pasta like fettuccine or tagliatelle.
• Creamy mashed potatoes make the perfect base—so good!
• If you’re craving veggies, how about some steamed asparagus with a squeeze of lemon?
• A glass of dry white wine or a fresh herb lemonade makes a great match.
• And for dessert, how does a classic tiramisu sound to wrap up your Italian-style meal?

Irresistible Variations for Your Chicken Marsala

• Creamy and elegant: This one’s delicious! Just add 1/2 cup (120 ml) of heavy cream at the end for a velvety sauce.
• Lighter and healthier: If you’re looking for a healthier option, grill the chicken breasts and cut the butter in half.
• Herb-infused goodness: Oh, I love this one! Add fresh rosemary and oregano along with the thyme for a Mediterranean vibe.
• Mushroom lover’s dream: Total upgrade! Mix portobello, shiitake, and cremini for a deep, earthy flavor explosion.
• Gluten-free friendly: Need it gluten-free? Simply swap the flour for cornstarch or rice flour and enjoy worry-free.

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Nutritional Information (per serving)

• Calories: 325 kcal
• Protein: 34 g
• Healthy fats: 14 g
• Carbohydrates: 10 g
• Natural sugars: 3 g
• Fiber: 1 g
• Sodium: 420 mg

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