Crock Pot Chicken Marsala

Chicken Marsala is one of my family’s favorite dinners. Even my pickiest kiddo, who hates mushrooms with the fiery passion of hell, loves this recipe. Like capital L loves this recipe. She eats around the mushrooms and is a happy camper.

If you need a recipe that you can just walk into and enjoy, this Crock Pot Chicken Marsala is a dream come true. It has very little prep to it and still gives you that amazing creamy marsala taste at the end.

How to Make Crock Pot Chicken Marsala

This is a brief overview of how to make this easy Slow Cooker Chicken Marsala. As with any of my recipes, please find all of the measurements and more detailed instructions in the recipe card at the bottom of the post.

1. Brown the chicken cutlets. To do this, heat some olive oil in a skillet and brown the chicken for a few minutes on each side. This step is absolutely optional. I love the look that the browning gives the chicken, but it is definitely not necessary.
2. Make the sauce in the bottom of the slow cooker. Combine chicken stock, Marsala wine, and garlic.
3. Add the chicken and mushrooms. Add the chicken to the slow cooker and then top with mushrooms.
4. Make a slurry. Once the chicken is done cooking, remove it from the slow cooker. Combine water and cornstarch to make a slurry. Add it to the sauce, and allow to thicken for five minutes with the slow cooker on high.
5. Finish and serve. Add some heavy cream to the sauce (if using), taste the sauce and add more salt and pepper if necessary. Then return the chicken to the slow cooker, spooning the sauce over it. Serve over fettuccine and enjoy.

Cooking with Marsala Wine

I normally only recommend cooking with a wine that you would want to drink and shy away from anything labeled “cooking wine.” Marsala wine is the exception to that rule. It isn’t always easy to find, can be expensive, and isn’t something everyone enjoys drinking. Because of that, this is the one and only time I suggest you go with the cooking wine version.

A key ingredient to this Chicken Marsala in the crock pot, as you can imagine, is Marsala wine. It brings the signature dish to this recipe. In many recipes, I give alternatives to wine in the recipe. Unfortunately, in this particular recipe, there is no replacement for the Marsala wine. If you are cooking for someone who is sober, I encourage you to search for a different recipe they will enjoy. My Mushroom Chicken is delicious and wine-free.

Cut all the way through the chicken breast.

Now you should have four thin chicken cutlets that are about a half-inch thick.

Making a Slurry with Cornstarch

I often make a roux on the stovetop to thicken a sauce in the crock pot or make it creamy. It works amazingly in my Crock Pot Broccoli Cheddar Soup.

However, for this recipe, we have minimal liquid that we are working with. After several different attempts at the perfect creamy marsala sauce, making a slurry with cornstarch worked best.

To thicken sauces in the slow cooker with a cornstarch slurry, you will want to mix one part warm water with one part corn starch until the mixture is smooth. Then, stir it into the liquid in the slow cooker. Give it some time to thicken and have a beautiful sauce with minimal effort.

Low Carb Chicken Marsala

On its own, this Chicken Marsala recipe is low carb. It is when we pair it with fettuccine that we run into problems. If you are eating low carb, I would suggest that you pair this with my Mashed Cauliflower instead. The Marsala sauce will be amazing over the Mashed Cauliflower and it will keep the whole dish low carb.

Storing and Reheating Leftovers

Any leftover Chicken Marsala should be stored in the refrigerator for up to four days. As with any recipe, use your best discretion when it comes to leftovers.

To reheat, put the chicken breasts you plan on eating, some of the mushrooms, and some of the sauce in a shallow skillet over low heat. Stir often, and simmer for about 20 minutes or until the chicken is warmed through.