Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often turn out even more tender and flavorful. The cooking time remains roughly the same, but thighs are more forgiving if cooked a bit longer.

What if I don't have Marsala wine?

While Marsala gives this dish its signature flavor, you can substitute a combination of dry white wine with a touch of brandy. In a pinch, you could use dry sherry, Madeira, or even a rich chicken stock with a tablespoon of balsamic vinegar, though the flavor profile will be different.

Can I make this without a slow cooker?

Yes! You can adapt this to a dutch oven or heavy pot. Follow the same initial steps, then simmer covered on low heat for about 35-45 minutes on the stovetop, or bake covered at 350°F for about an hour, adding the cornstarch slurry and cream toward the end.

Is there a dairy-free option for this recipe?

Definitely. The heavy cream adds richness, but you can substitute full-fat coconut milk or cashew cream. Both options will maintain the creamy texture while keeping the dish dairy-free. Just be aware that coconut milk will add a subtle coconut flavor.

Crockpot Chicken Marsala Recipe

This rich and flavorful Crockpot Chicken Marsala transforms a classic Italian restaurant favorite into an effortless home-cooked meal. The slow cooker does all the heavy lifting while you go about your day, resulting in tender chicken smothered in a luxurious mushroom wine sauce. Perfect for busy weeknights or when you want to impress guests without being chained to the stove!

Why You’ll Love This Recipe

Hands-off cooking: Once you’ve done the quick prep work, your slow cooker takes over, freeing you up to handle other tasks or simply relax.
Restaurant-quality at home: This recipe delivers all the rich flavors of traditional Chicken Marsala without the hefty restaurant price tag.
Tender results every time: The slow cooking method ensures your chicken turns out perfectly tender and infused with flavor.
Makes its own sauce: The combination of mushrooms, Marsala wine, and cream creates a velvety sauce that’s absolutely divine over rice or pasta.

Ingredients You’ll Need

Boneless, skinless chicken breasts: The main protein that becomes incredibly tender in the slow cooker. You could also use chicken thighs for even more flavor.
Dried thyme: Adds an earthy, aromatic quality that pairs beautifully with mushrooms and Marsala.
Salt and pepper: Essential seasonings that enhance all the other flavors in the dish.
Olive oil: Used for searing the chicken and sautéing the vegetables, adding richness and depth.
Cremini mushrooms: These provide an earthy, meaty texture and absorb the wine beautifully. They’re the backbone of any good Marsala dish.
Shallot: Offers a milder, more delicate flavor than onions, perfect for this elegant sauce.
Garlic: Adds essential aromatic depth that enhances the overall flavor profile.
Dry Marsala cooking wine: The star ingredient that gives this dish its distinctive sweet-savory flavor. Look for dry Marsala rather than sweet for this recipe.
Cornstarch: Works as a thickening agent for the sauce, creating that perfect consistency.
Heavy cream: Adds luxurious richness and helps create a silky-smooth sauce.
White rice: Serves as the perfect canvas for soaking up all that delicious Marsala sauce.
Fresh parsley: Adds a pop of color and fresh flavor to the finished dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute chicken thighs for breasts if you prefer darker meat with more flavor. Pork tenderloin medallions also work beautifully in this recipe.

Vegetable Additions

Add sliced bell peppers, baby spinach, or asparagus pieces during the last 30 minutes of cooking for added nutrition and color.

Dietary Modifications

Make it dairy-free by substituting coconut cream for heavy cream. For a gluten-free version, ensure your Marsala wine is gluten-free (most are) and double-check your cornstarch brand.

Serving Alternatives

Instead of rice, serve over mashed potatoes, polenta, or pasta for a different but equally delicious experience.

How to Make Crockpot Chicken Marsala

Step 1: Prepare the Slow Cooker and Chicken

Lightly spray your 6-quart slow cooker with nonstick spray. Season chicken breasts on both sides with dried thyme, salt, and pepper, making sure they’re evenly coated.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 3 minutes on each side until nicely browned. Transfer the browned chicken to the prepared slow cooker.

Step 3: Prepare the Marsala Sauce Base

In the same skillet (don’t clean it!), reduce heat to medium and add a bit more oil if needed. Add mushrooms, shallot, and garlic, sautéing for about 2 minutes until the mushrooms begin to release their moisture. Pour in the Marsala wine, stirring to scrape up all the flavorful browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.

Step 4: Combine in Slow Cooker

Pour the entire mushroom and wine mixture over the chicken in the slow cooker, making sure the chicken is nestled into the liquid.

Step 5: Slow Cook

Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.

Step 6: Thicken the Sauce

Once cooking is complete, carefully remove the chicken to a plate. Whisk together water and cornstarch in a measuring cup until smooth, then stir this slurry into the liquid in the slow cooker. Add the heavy cream and whisk to combine.

Step 7: Finish Cooking

Return the chicken to the slow cooker, cover again, and cook on high for an additional 20-25 minutes until the sauce has thickened to your liking.

Step 8: Serve

Serve the chicken and luxurious sauce over white rice, garnished with freshly chopped parsley.

Pro Tips for Making the Recipe

Brown properly: Don’t skip the searing step—it’s crucial for developing flavor. Make sure your pan is hot enough to get a good sear without cooking the chicken through.
Deglaze completely: When adding the Marsala to the skillet, scrape all those browned bits from the bottom—that’s concentrated flavor you don’t want to leave behind!
Mushroom selection: While cremini mushrooms work beautifully, a mix of mushrooms (cremini, shiitake, and button) can add even more depth of flavor.
Wine matters: Use a good quality dry Marsala wine—it’s the heart of the dish. If you can’t find Marsala, a dry Madeira can work in a pinch.
Slice for serving: Consider slicing the chicken before serving—it soaks up more sauce and makes for a nicer presentation.

How to Serve

This Crockpot Chicken Marsala makes for a wonderful main dish that pairs beautifully with a variety of sides:

Perfect Pairings:

Serve over buttered egg noodles or mashed potatoes instead of rice
Add a side of roasted asparagus or steamed green beans for color and nutrition
Include garlic bread or a crusty Italian loaf to soak up every last bit of that delicious sauce
A simple side salad with a light vinaigrette balances the richness of the dish

Wine Pairing:

A medium-bodied red like Pinot Noir or the same Marsala used in cooking makes for a harmonious pairing with this dish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making this a fantastic meal prep option.

Freezing

This dish freezes beautifully! Place cooled leftovers in a freezer-safe container and freeze for up to 3 months. For best results, freeze the chicken and sauce separately from the rice.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat in a covered saucepan on low heat, adding a splash of chicken broth if the sauce needs thinning. Alternatively, microwave at 50% power, stirring occasionally, until heated through.

For best results when reheating, slice the chicken before storing to allow it to warm evenly and absorb more sauce.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often turn out even more tender and flavorful. The cooking time remains roughly the same, but thighs are more forgiving if cooked a bit longer.
What if I don’t have Marsala wine?

While Marsala gives this dish its signature flavor, you can substitute a combination of dry white wine with a touch of brandy. In a pinch, you could use dry sherry, Madeira, or even a rich chicken stock with a tablespoon of balsamic vinegar, though the flavor profile will be different.
Can I make this without a slow cooker?

Yes! You can adapt this to a dutch oven or heavy pot. Follow the same initial steps, then simmer covered on low heat for about 35-45 minutes on the stovetop, or bake covered at 350°F for about an hour, adding the cornstarch slurry and cream toward the end.
Is there a dairy-free option for this recipe?

Definitely. The heavy cream adds richness, but you can substitute full-fat coconut milk or cashew cream. Both options will maintain the creamy texture while keeping the dish dairy-free. Just be aware that coconut milk will add a subtle coconut flavor.

Final Thoughts

This Crockpot Chicken Marsala brings restaurant elegance to your dinner table with minimal effort. The slow cooking process creates tender chicken swimming in a rich mushroom sauce that feels special enough for company yet simple enough for weeknights. It’s one of those rare recipes that delivers maximum flavor with minimum fuss—precisely the kind of cooking that makes life delicious. Give this a try the next time you want to impress without stress!