Creamy Crock Pot Chicken Marsala is a rich, comforting dinner made with tender chicken breasts, savory mushrooms, and a smooth, creamy Marsala wine sauce. Everything cooks slowly in the crock pot, allowing the flavors to blend beautifully while the chicken becomes incredibly juicy and flavorful. This recipe is perfect for busy days when you want a restaurant-style meal with very little effort. Serve it over pasta, mashed potatoes, or rice for a satisfying family dinner.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (for searing)
For the Sauce
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (to mix with cornstarch)
- Fresh parsley, chopped (for garnish)
Preparation Steps
Step 1: Season and Sear
Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until golden brown. This step adds extra flavor but can be skipped if short on time.
Step 2: Add to Crock Pot
Place seared chicken in the crock pot. Add sliced mushrooms and minced garlic on top.
Step 3: Add Liquids
Pour Marsala wine and chicken broth over the chicken and mushrooms. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender.
Step 4: Make It Creamy
About 30 minutes before serving, stir in heavy cream. If you prefer a thicker sauce, mix cornstarch and water, then stir it into the crock pot. Cover and cook until the sauce thickens.
Step 5: Garnish and Serve
Sprinkle with fresh parsley before serving.
Variations
- Use chicken thighs instead of breasts for extra juiciness
- Add spinach during the last 20 minutes of cooking
- Stir in grated Parmesan for a richer sauce
- Replace heavy cream with half-and-half for a lighter version
- Add a splash of lemon juice for brightness
Cooking Notes
- Searing the chicken helps lock in flavor and gives the dish a deeper taste
- Use dry Marsala wine, not sweet, for authentic flavor
- Do not overcook the chicken, especially on HIGH
- If sauce seems thin, let it cook uncovered for the last 20 minutes
- Fresh mushrooms work best for texture and flavor
Serving Suggestions
- Serve over fettuccine or linguine
- Spoon over creamy mashed potatoes
- Pair with buttered rice
- Add steamed green beans or roasted asparagus on the side
- Serve with crusty bread to soak up the sauce
Tips
- Slice mushrooms evenly so they cook at the same rate
- Let chicken rest a few minutes before slicing
- Store leftovers in an airtight container
- Reheat gently to keep the sauce creamy
- Double the sauce if serving over pasta
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 5–6 hours (LOW)
- Total Time: About 6 hours
Nutritional Info (Approx.)
- Calories: 420 per serving
- Protein: 38g
- Fat: 24g
- Carbohydrates: 10g
FAQs
Can I make this without wine?
Yes, replace Marsala wine with additional chicken broth, but the flavor will be less rich.
Can I freeze it?
Yes, but the cream sauce may slightly change texture after thawing.
Can I make it dairy-free?
Use coconut cream or a dairy-free cream alternative.
Conclusion
Creamy Crock Pot Chicken Marsala is an easy slow cooker dinner that feels elegant but requires minimal effort. Tender chicken, earthy mushrooms, and a silky Marsala cream sauce make this dish perfect for weeknights or special occasions alike.