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Easy Crockpot Chicken Marsala cooked with mushrooms and herbs in a slow cooker.

Easy Crockpot Chicken Marsala

A delightful dish combining tender chicken breasts with rich Marsala wine and earthy mushrooms, perfect for family dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Protein
  • 4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Trim any excess fat and pat them dry.
Aromatics & Vegetables
  • 3 cloves fresh garlic, minced For a fragrant base.
  • 8 oz sliced cremini mushrooms Clean and slice; if unavailable, white button mushrooms can be used.
Liquids/Dairy
  • 1/4 cup low-sodium soy sauce For umami flavor.
  • 1 cup low-sodium chicken broth For a hearty base.
  • 1/2 cup Marsala wine Adds sweetness and depth.
  • 1/2 cup heavy cream For a luxurious, creamy finish.
Seasoning/Spice Blend
  • to taste salt and pepper Enhances all the other flavors.
Optional Finishing Ingredients
  • 2 tbsp olive oil For sautéing the garlic and mushrooms.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Add the sliced mushrooms to the skillet and cook for about 5 minutes until softened.
  3. Season the chicken breasts with salt and pepper, then place them in the bottom of the crockpot.
  4. Layer the cooked mushrooms over the chicken.
  5. Pour the soy sauce, chicken broth, Marsala wine, and heavy cream over the ingredients in the crockpot. Stir slightly to combine.
  6. Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
  7. Check for doneness after the cooking time; chicken should be tender and easily shred with a fork.
  8. Serve the chicken and sauce over pasta or rice.
  9. Garnish with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual portions for long-term storage. Thaw overnight in the refrigerator before reheating.