Crock Pot Chicken Marsala

This Crock Pot Chicken Marsala is a rich and savory recipe, which uses Marsala wine and baby portobello mushrooms. It’s a restaurant-quality dish, ready in about 3 hours and 15 minutes.

Crock Pot Chicken Marsala Ingredients

• 1 tablespoon olive oil
• Salt and pepper
• 1 pound chicken, cut in half lengthwise into cutlets
• 1/2 cup chicken stock
• 1/2 cup Marsala wine
• 2 cloves garlic, minced
• 8 ounces sliced mushrooms (baby portobellos)
• 2 tablespoons corn starch
• 2 tablespoons heavy cream
• 8 ounces fettuccine, cooked according to package instructions (to serve with)

How To Make Crock Pot Chicken Marsala

1. Optional sear for flavor: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper and brown on both sides. This step is optional but adds flavor and texture.
2. Add to slow cooker: In the Crockpot, combine chicken stock, Marsala wine, and garlic. Add the browned chicken and top with mushrooms.
3. Slow cook the chicken: Cover and cook on LOW for 2–3 hours or until chicken reaches 165°F.
4. Remove and tent chicken: Once done, remove the chicken and cover loosely with foil to keep warm.
5. Thicken the sauce: Whisk cornstarch with 2 tablespoons warm water and stir into the Crockpot. Turn to HIGH and cook uncovered for 5 minutes.
6. Finish with cream: Stir in the heavy cream, taste the sauce, and adjust seasoning as needed. Return chicken to the Crockpot and spoon sauce over the top.
7. Serve: Plate over cooked fettuccine and serve hot.

Recipe Tips

• What type of Marsala wine should I use?
  Use dry Marsala wine for a traditional flavor, not the sweet variety.
• Can I skip the browning step?
  Yes, it’s optional and the dish still turns out delicious.
• What pasta pairs best?
  Fettuccine, linguine, or egg noodles work perfectly.
• How to make the sauce thicker:
  If needed, use an extra 1/2 tablespoon cornstarch mixed with water.
• Can I use chicken thighs?
  Yes, boneless thighs work great and stay juicy.

What To Serve With Chicken Marsala

This elegant dish pairs well with:

• Garlic butter green beans
• Roasted asparagus
• Crusty bread or garlic knots
• Caesar salad
• Creamy mashed potatoes

How To Store Chicken Marsala

Refrigerate:
Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze:
Freeze the chicken and sauce separately from pasta. Thaw in the fridge overnight and reheat gently.

Chicken Marsala Nutrition Facts

• Calories: 274 kcal
• Carbohydrates: 12g
• Protein: 26g
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 82mg
• Sodium: 185mg
• Potassium: 698mg
• Fiber: 1g
• Sugar: 4g
• Calcium: 18mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without wine?
You can substitute extra chicken stock, but it won’t have the same classic flavor.

How to reheat leftovers?
Warm gently in a skillet over medium-low heat or microwave in short intervals.

Can I make it dairy-free?
Yes, skip the cream or use a dairy-free substitute.

Why is my sauce thin?
Let it simmer uncovered after adding cornstarch, or add a bit more cornstarch slurry.

Is it okay to use pre-sliced mushrooms?
Yes, they’re convenient and work just as well.

Try More Recipes:

• Crock Pot Chicken Lasagna
• Crock Pot Chicken Lemon
• Crock Pot Chicken Italian

Crock Pot Chicken Marsala

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

3

hours 

5

minutes

Calories

274

kcal

This easy Chicken Marsala recipe features juicy chicken and mushrooms in a rich wine sauce, all made in the slow cooker for a comforting Italian classic.

Ingredients

• 1 tablespoon olive oil

• Salt and pepper
  

• 1 pound chicken cut into cutlets
  

• 1/2 cup chicken stock
  

• 1/2 cup Marsala wine
  

• 2 cloves garlic, minced
  

• 8 oz sliced mushrooms
  

• 2 tablespoons cornstarch
  

• 2 tablespoons heavy cream
  

• 8 oz fettuccine, cooked

Directions

• Brown seasoned chicken in olive oil (optional).
  
• In Crockpot, mix stock, wine, and garlic. Add chicken and mushrooms.
  
• Cook on LOW for 2–3 hours.
  
• Remove chicken. Mix cornstarch with water and stir into sauce. Cook uncovered on HIGH for 5 minutes.
  
• Stir in cream. Return chicken to sauce.
  
• Serve over fettuccine and enjoy.