This amazing crockpot chicken marsala recipe is an easy way to make a traditional Italian favorite in your slow cooker.
I grew up in an Italian household and with tons of amazing Italian cooks, but for some reason, I never tried Chicken Marsala until I worked at an Italian restaurant called Carabbas in my teens. It’s really weird because my Grandmother was born in Palermo, Sicily which is not that far from Marsala, Sicily. Marsala is where the wine that is used to make Chicken Marsala is made. Even if it took me nearly 20 years to try it, now it’s one of my favorite Italian Chicken Dishes.
Crockpot Chicken Marsala
Typically, Chicken Marsala is made in a pan where you have to stand and flip and reduce the sauce. That is way too much work for this busy working mom! I figured out a way to make Slow Cooker Chicken Marsala without losing the authenticity of the dish. All you need is a crockpot and these fantastic ingredients.
Yes, the list of ingredients is pretty long. But cooking it in the slow cooker makes up for the long list. It will all taste incredible – like authentic, Italian Chicken Marsala.
- 3 Chicken breasts, cut into strips lengthwise
- 8 oz. Cremini Mushrooms, sliced
- 1 Garlic clove, crushed and minced
- 1 Cup Marsala wine
- 1 Tbsp. Olive Oil
- 1 tsp Salt and pepper
- 1 tsp Dry Rosemary
- 2 Tbsp. Cornstarch
- 3 Tbsp. Water
- 1 Green onion, chopped
- ½ Cup Chicken Stock
- Non-Stick Spray
How to Make Slow Cooker Chicken Marsala?
First, season the chicken with salt pepper and rosemary. Make sure the chicken is cut up into strips. It will cook faster this way.
Next, spray the slow cooker bowl with non-stick spray. You don’t want any of this amazing food to stick to the sides.
Put the chicken, wine, garlic, olive oil, and ½ Cup chicken stock to the slow cooker bowl . Cook on high for approximately 3 hours or low for 5 – 6.
Keep in mind, this is not one of those dishes that you can leave on for 12 hours. If you overcook the chicken, it will turn out mushy. So check on your chicken after about 5 hours.
Remove the chicken from the bowl after cooking time is almost complete (approximately ¾ done).
Mix the slurry of 2 tbsp. cornstarch and 3 tbsp. water. Add to the slurry to the liquid in the slow cooker bowl and stir. This will thicken the sauce.
Add the chicken back to the bowl, along with the sliced mushrooms.
Cook for the remaining ¼ of time.
Garnish with the green onions and serve.
What if I don’t like mushrooms?
One of the key ingredients in chicken marsala are the mushrooms. So if you don’t like eating mushrooms, I suggest eating around them. Don’t remove them from the recipe or you’ll have a chicken dish that tastes like it is missing something.
Instant Pot Variation
You can make chicken marsala in the instant pot too. It involves a few more steps than the slow cooker, surprisingly. Sweet and Savory Meals has a fantastic recipe for it.
Basically, you will use saute mode, make sure the chicken is cooked, broil it to make it a bit crispier, and pressure cook it. Her entire recipe takes about 30-35 minutes or so to make.
Which Marsala wine is best to use?
I enjoy using marsala cooking wine for my dish. It’s easy to find in the grocery store – near the bottles of vinegar and sauces.
A helpful tip for choosing the correct Marsala wine for this dish: when you are making something savory, choose a dry Marsala wine. If you are baking something sweeter, choose the sweet Marsalais.
Is this recipe dairy-free?
Yes, I made my chicken marsala sauce thick without using any dairy. Some people make a creamy sauce with heavy cream. That’s an excellent choice, but I preferred to make mine more savory.
I used a corn-starch mixture as a slurry to thicken the sauce until it resembled a gravy texture. This little step made all the difference. It reminded me of the robust flavors I tasted at Carrabbas.
Chicken Marsala Slow Cooker Recipe
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Crockpot Chicken Marsala Crockpot
Ingredients
- 3 Chicken breasts cut into strips lengthwise
- 8 oz Cremini Mushrooms sliced
- 1 Garlic clove crushed and minced
- 1 cup Marsala wine
- 1 Tbsp Olive Oil
- 1 tsp Salt and pepper
- 1 tsp Rosemary
- 2 Tbsp Cornstarch
- 3 Tbsp Water
- 1 Green onion chopped
- ½ cup Chicken Stock
Instructions
- Season chicken with salt pepper and rosemary
- Spray the slow cooker bowl
- Put chicken, wine, garlic, olive oil, and ½ Cup chicken stock to the slow cooker bowl . Cook on high for approximately 3 hours or low for 5 – 6.
- Remove the chicken from the bowl after cooking time is almost complete (approximately ¾ done)
- Mix the slurry of 2 tbsp. cornstarch and 3 tbsp. water. Add to the slurry to the liquid in the slow cooker bowl and stir. This will thicken the sauce.
- Add the chicken back to the bowl, along with the sliced mushrooms.
- Cook for the remaining ¼ of time.
- Garnish with the green onions and serve.
Video
Do you love easy to make dinners recipes like this Crockpot Chicken Marsala? You can find my faves on my Easy Dinner Recipes Pinterest Board.
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More Chicken Recipes
If you enjoyed my chicken marsala slow cooker recipe, here are some more chicken recipes you will enjoy too.
Love crockpot recipes!! What other wines would you suggest instead of marsala? I’m not sure I’ve ever bought this type of wine and would be nice to use something I already have on hand. 🙂 Thanks for adding your link to the #HomeMattersParty !
You can substitute Marsala wine with white wine or sherry.
I LOVE chicken marsala so much. Good call making it so easy.