There is a certain kind of Tuesday when you walk in the door at six, everyone is hungry, and the last thing you want is a skillet spitting at you. That is the evening this slow cooker chicken marsala was built for. You brown the chicken for a few minutes, drop it in the pot with mushrooms and marsala, and walk away.
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I will be honest: my first attempt at this was a sad one. I dumped everything in raw, and the sauce came out thin and the chicken was gray. Browning the cutlets first and adding the cream at the very end changed everything. Now it tastes like the restaurant version, but I am in my slippers when it finishes.
It is a gentle, forgiving recipe. If you can chop an onion and open a bottle of marsala, you can make this.
Why You'll Love This Recipe
About the Ingredients
6 boneless, skinless chicken thighs (about 1.5 lb / 680g)
Thighs stay juicier than breasts in a slow cooker. If you only have breasts, use 4 small ones and check them at the 2.5-hour mark so they do not overcook.
1/2 teaspoon kosher salt, plus more for the sauce
Kosher salt seasons more evenly than table salt. If you use fine table salt, start with 1/4 teaspoon and taste before adding more.
1/4 teaspoon freshly ground black pepper
Fresh-cracked pepper tastes brighter than pre-ground. A pepper mill is worth the small splurge; in a pinch, pre-ground works fine.
3 tablespoons olive oil, divided
Regular olive oil handles the browning heat better than extra-virgin. Save the good extra-virgin for finishing the sauce if you like.
8 oz (225g) cremini mushrooms, sliced
Cremini have more flavor than white buttons. If you cannot find them, sliced portobellos are a great stand-in; just scrape out the dark gills.
1 small yellow onion, thinly sliced (about 1 cup)
Yellow onion gives a sweeter base than white. Shallots are a lovely swap if you want a milder, more delicate sauce.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon of jarred minced garlic works in a pinch. Add it right before the wine so it does not scorch.
3/4 cup (180ml) dry marsala wine
Dry marsala is the star here. If you do not have it, dry sherry or a dry Madeira makes a close substitute, but avoid sweet marsala or the sauce turns syrupy.
1/2 cup (120ml) low-sodium chicken broth
Low-sodium broth keeps you in control of the salt. Vegetable broth works if that is what is in your pantry.
2 tablespoons cornstarch whisked into 3 tablespoons cold water
This slurry thickens the sauce at the end. Arrowroot powder works as a one-to-one swap if you avoid corn.
1/3 cup (80ml) heavy cream
Heavy cream gives the silky finish. For a dairy-free version, use full-fat coconut milk, though the flavor will lean slightly sweeter.
2 tablespoons chopped fresh parsley, for serving
Parsley adds a fresh pop at the end. Chopped chives or a little fresh thyme are nice alternatives.
Tips & Tricks
- Do not skip the browning. Those few minutes on the stove build the flavor the slow cooker cannot create on its own, and it keeps the sauce from tasting flat.
- Add the cream after the slow cooker is off. Cream can curdle over hours of heat, so stir it in at the very end with the pot switched to warm.
- Thicken on the warm setting, not high. Whisk in the cornstarch slurry and let it bubble gently for a few minutes; boiling it hard can break the sauce.
Pro Tips
Step-by-Step Instructions
1. Pat and Season the Chicken
Pat the chicken thighs dry with paper towels, then season both sides with the 1/2 teaspoon kosher salt and the black pepper. Dry chicken browns properly instead of steaming.
2. Sear Until Golden
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, about 375F (190C), for 2 minutes. Add the chicken and sear for 3 to 4 minutes per side, until deeply golden brown; it does not need to be cooked through. Transfer to the slow cooker.
3. Soften the Vegetables
Add the remaining 1 tablespoon oil to the skillet and lower the heat to medium, about 350F (175C). Cook the onion and mushrooms for 5 to 6 minutes, until the onion is translucent and the mushrooms have released their liquid and started to brown at the edges.
4. Bloom the Garlic
Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let it brown, or it will turn bitter.
5. Deglaze with Marsala
Pour in the marsala and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes, until the sharp alcohol smell fades and the liquid smells sweet and winey. Pour everything over the chicken in the slow cooker, then add the broth.
6. Slow Cook Low and Slow
Cover and cook on low for 3 to 4 hours, until the chicken shreds easily with a fork and reaches 165F (74C) at the center. If you are home, check at 3 hours; slow cookers vary.
7. Thicken the Sauce
Switch the cooker to warm or high. Whisk the cornstarch slurry once more, then stir it into the sauce. Cover and let it bubble gently for 5 to 8 minutes, until the sauce coats the back of a spoon.
8. Finish with Cream and Serve
Stir in the heavy cream until the sauce is pale and silky, then taste and add a pinch of salt if needed. Scatter with parsley and serve over egg noodles, mashed potatoes, or rice.
Delicious Variations
Mushroom-Forward
Add a handful of sliced shiitakes along with the cremini for an earthier, deeper sauce.
Dairy-Free
Swap the heavy cream for full-fat coconut milk and use a splash of lemon juice to brighten the finish.
Extra Saucy
Double the broth and slurry amounts and serve over a big pile of buttered noodles to soak it all up.
How to Store Slow Cooker Chicken Marsala
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it chills; loosen it with a splash of broth when reheating.
Freezer
Freeze the chicken and sauce without the parsley for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat over low heat on the stovetop, stirring often, until steaming hot. Avoid a hard boil, which can make the cream sauce grainy.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, boneless skinless breasts work, but they dry out faster, so check them at 2.5 hours on low. Cut large breasts in half horizontally so they cook evenly.
Q: What can I use instead of marsala wine?
Dry sherry or dry Madeira are the closest substitutes, and unsweetened apple juice with a splash of vinegar works in a pinch. Do not use sweet marsala, or the sauce will taste syrupy.
Q: Why did my sauce turn out thin?
The sauce is thin because the cornstarch slurry needs a few minutes of gentle bubbling to activate. Stir it in on the warm or high setting and let it simmer for 5 to 8 minutes before serving.
Q: Can I make this without browning the chicken first?
You can, but the flavor will be noticeably flatter and the sauce paler. The quick sear takes about 8 minutes and is the single biggest upgrade to this dish.
Q: Is chicken marsala gluten-free?
It can be, since this version uses cornstarch instead of flour to thicken. Just double-check that your marsala, broth, and any pasta you serve it with are certified gluten-free.
Give this slow cooker chicken marsala a try on your next busy weeknight, and let the pot do the heavy lifting while you put your feet up. If you make it, come back and tell me how your family liked it. Keep it simple, keep it yours.
Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala gives you tender chicken in a rich, creamy mushroom wine sauce with almost no hands-on time. A cozy weeknight win.
🧂 Ingredients
- 6 boneless, skinless chicken thighs (about 1.5 lb / 680g)
- 1/2 teaspoon kosher salt, plus more for the sauce
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 8 oz (225g) cremini mushrooms, sliced
- 1 small yellow onion, thinly sliced (about 1 cup)
- 3 cloves garlic, minced
- 3/4 cup (180ml) dry marsala wine
- 1/2 cup (120ml) low-sodium chicken broth
- 2 tablespoons cornstarch whisked into 3 tablespoons cold water
- 1/3 cup (80ml) heavy cream
- 2 tablespoons chopped fresh parsley, for serving
📋 Instructions
- 1Pat and Season the Chicken — Pat the chicken thighs dry with paper towels, then season both sides with the 1/2 teaspoon kosher salt and the black pepper. Dry chicken browns properly instead of steaming.
- 2Sear Until Golden — Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, about 375F (190C), for 2 minutes. Add the chicken and sear for 3 to 4 minutes per side, until deeply golden brown; it does not need to be cooked through. Transfer to the slow cooker.
- 3Soften the Vegetables — Add the remaining 1 tablespoon oil to the skillet and lower the heat to medium, about 350F (175C). Cook the onion and mushrooms for 5 to 6 minutes, until the onion is translucent and the mushrooms have released their liquid and started to brown at the edges.
- 4Bloom the Garlic — Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let it brown, or it will turn bitter.
- 5Deglaze with Marsala — Pour in the marsala and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes, until the sharp alcohol smell fades and the liquid smells sweet and winey. Pour everything over the chicken in the slow cooker, then add the broth.
- 6Slow Cook Low and Slow — Cover and cook on low for 3 to 4 hours, until the chicken shreds easily with a fork and reaches 165F (74C) at the center. If you are home, check at 3 hours; slow cookers vary.
- 7Thicken the Sauce — Switch the cooker to warm or high. Whisk the cornstarch slurry once more, then stir it into the sauce. Cover and let it bubble gently for 5 to 8 minutes, until the sauce coats the back of a spoon.
- 8Finish with Cream and Serve — Stir in the heavy cream until the sauce is pale and silky, then taste and add a pinch of salt if needed. Scatter with parsley and serve over egg noodles, mashed potatoes, or rice.
