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Crockpot Chicken Marsala

This easy crockpot chicken marsala combines tender chicken, mushrooms, and a rich marsala sauce for a dinner that’s simple, cozy, and repeat-worthy.
Prep Time15 minutes
Cook Time4 hours 20 minutes
Total Time4 hours 35 minutes
Course: Dinner, Main Course
Cuisine: Italian American
Keyword: crockpot chicken marsala, crockpot chicken marsala recipe, slow cooker chicken marsala
Servings: 4 servings
Author: Alyssa Rivers

Ingredients

  • 4 boneless skinless chicken breasts about 2 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 medium finely diced shallot or ½ small yellow onion
  • 3 teaspoons minced garlic about 3 cloves
  • 1 cup Marsala wine dry or cooking wine
  • 1 cup chicken broth
  • 8 ounces sliced mushrooms about 1 ½ cups
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • fresh parsley as garnish

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
  • To the crockpot, add 1 medium finely diced shallot, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken broth, and 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The internal temperature of the chicken should reach 165 degrees. Remove the chicken to a plate and cover to keep warm.
  • In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch to make a slurry.
  • Pour the slurry into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened. Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve over pasta or potatoes and top with fresh parsley as a garnish.

Notes

Storage & Reheating Instructions
  • Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet over low heat until heated through.
  • Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition

Calories: 326kcal | Carbohydrates: 16g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 941mg | Potassium: 698mg | Fiber: 1g | Sugar: 7g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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