Slow Cooker Chicken Marsala – Easy Creamy Weeknight Dinner

Chicken Marsala is the Italian-American restaurant classic everyone orders, but the skillet version demands your full attention at the stove. This slow cooker version gives you the same deep, savory mushroom and Marsala flavor while the appliance does the babysitting.

You brown the chicken first for real flavor, then let it simmer gently in a sauce of mushrooms, garlic, Marsala wine, and broth until it is fork-tender. A splash of cream at the end turns the cooking liquid into a glossy pan sauce that begs for crusty bread or mashed potatoes.

It is the kind of dinner that tastes like a Sunday project but takes about 15 minutes of actual work. Perfect for busy weeknights, dinner parties, or anyone who wants a hands-off meal that still feels special.

About the Ingredients

6 boneless, skinless chicken thighs (about 2 pounds / 900g)

Thighs stay juicy in the slow cooker far better than breasts. If you only have breasts, use 3 large ones halved horizontally and shorten the cook time by 1 hour.

1/2 cup (60g) all-purpose flour

The flour creates a light crust that thickens the sauce later. For gluten-free, swap in an equal amount of cornstarch or a 1-to-1 gluten-free flour blend.

1 teaspoon salt

Kosher salt seasons the flour coating evenly. If using fine table salt, reduce to 3/4 teaspoon so the dish does not turn out too salty.

1/2 teaspoon black pepper

Freshly ground pepper blooms in flavor when it hits the hot pan. Pre-ground works in a pinch but use a little more.

3 tablespoons olive oil, divided

Olive oil handles the browning without smoking. Avocado oil is a great high-heat substitute if you prefer a neutral taste.

12 ounces (340g) cremini mushrooms, sliced

Cremini, also called baby bella, give a meatier texture than white buttons. Buy them whole and slice yourself; pre-sliced mushrooms dry out faster.

3 cloves garlic, minced

Fresh garlic is key here; the slow cooker mutes dried spices. Jarred minced garlic works but add it at the end for a brighter bite.

3/4 cup (180ml) dry Marsala wine

Dry Marsala, not sweet, gives the signature nutty depth. If you cannot find it, dry sherry plus a splash of Madeira is the closest substitute.

3/4 cup (180ml) low-sodium chicken broth

Broth keeps the sauce from being too wine-forward. Vegetable broth works fine if you want to keep it poultry-free.

1/2 cup (120ml) heavy cream

Cream rounds out the sauce at the end. For a lighter version, use half-and-half but stir it in off the heat so it does not curdle.

2 tablespoons unsalted butter, cold and cubed

Cold butter whisked in at the end makes the sauce glossy. Salted butter works but cut the added salt in the recipe.

2 tablespoons chopped fresh parsley

Parsley adds a fresh finish. Thyme or a pinch of dried oregano are good swaps if you have them on hand.

Tips & Tricks

Do Not Skip the Sear

Browning the floured chicken in a hot pan builds the flavor base. Skipping it leaves the sauce tasting flat and thin.

Use Dry Marsala, Not Sweet

Sweet Marsala turns the sauce syrupy and dessert-like. Check the label for the word dry.

Add Cream at the End

Stirring cream in after the slow cooker turns off keeps it from separating during the long cook.

Do Not Overcrowd the Pan

Brown the chicken in batches so it sears instead of steams, which is the difference between golden crust and pale soggy chicken.

Step-by-Step Instructions

1. Prep the Chicken

Pat the chicken thighs dry with paper towels. In a shallow dish, mix the flour, salt, and pepper, then dredge each thigh until fully coated and shake off the excess.

2. Sear Until Golden

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (375F / 190C) for 2 minutes. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden brown; it does not need to be cooked through. Work in batches if needed.

3. Build the Base

Transfer the browned chicken to the slow cooker. Add the remaining 1 tablespoon oil to the skillet and saute the mushrooms over medium heat (350F / 175C) for 5 to 6 minutes until they release their liquid and turn golden at the edges.

4. Add Garlic and Wine

Stir in the garlic and cook 30 seconds until fragrant, then pour in the Marsala and scrape up the browned bits. Simmer 2 minutes until the sharp alcohol smell fades, then pour everything over the chicken.

5. Slow Cook

Add the chicken broth, cover, and cook on low for 4 hours or high for 2 hours, until the chicken shreds easily with a fork and reaches 165F / 74C internally.

6. Finish the Sauce

Turn off the slow cooker. Stir in the heavy cream and cold butter until the sauce is smooth and glossy, then taste and adjust salt and pepper.

7. Serve

Spoon the chicken and sauce over noodles or mashed potatoes. Scatter the fresh parsley on top and serve hot.

Delicious Variations

Mushroom Lover's Version

Add 4 ounces of sliced shiitake or oyster mushrooms alongside the cremini for an extra earthy, meaty sauce.

Lighter Cream Sauce

Skip the heavy cream and whisk in 1/2 cup of whole milk with 1 teaspoon of cornstarch for a thinner but still silky sauce.

Herb-Forward Marsala

Stir in 1 teaspoon of chopped fresh thyme with the garlic and finish with lemon zest for a brighter, more aromatic sauce.

How to Store Slow Cooker Chicken Marsala

Frequently Asked Questions

Give this Slow Cooker Chicken Marsala a try this week and let the appliance do the heavy lifting. If you make it, leave a comment below and tell me what you served it with, and snap a photo and tag me so I can see your beautiful plate.

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala delivers tender chicken in a rich, creamy mushroom wine sauce with almost no hands-on work for a cozy weeknight dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 6 boneless, skinless chicken thighs (about 2 pounds / 900g)
• 1/2 cup (60g) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 12 ounces (340g) cremini mushrooms, sliced
• 3 cloves garlic, minced
• 3/4 cup (180ml) dry Marsala wine
• 3/4 cup (180ml) low-sodium chicken broth
• 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter, cold and cubed
• 2 tablespoons chopped fresh parsley

📋 Instructions

1. 1Prep the Chicken — Pat the chicken thighs dry with paper towels. In a shallow dish, mix the flour, salt, and pepper, then dredge each thigh until fully coated and shake off the excess.
2. 2Sear Until Golden — Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (375F / 190C) for 2 minutes. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden brown; it does not need to be cooked through. Work in batches if needed.
3. 3Build the Base — Transfer the browned chicken to the slow cooker. Add the remaining 1 tablespoon oil to the skillet and saute the mushrooms over medium heat (350F / 175C) for 5 to 6 minutes until they release their liquid and turn golden at the edges.
4. 4Add Garlic and Wine — Stir in the garlic and cook 30 seconds until fragrant, then pour in the Marsala and scrape up the browned bits. Simmer 2 minutes until the sharp alcohol smell fades, then pour everything over the chicken.
5. 5Slow Cook — Add the chicken broth, cover, and cook on low for 4 hours or high for 2 hours, until the chicken shreds easily with a fork and reaches 165F / 74C internally.
6. 6Finish the Sauce — Turn off the slow cooker. Stir in the heavy cream and cold butter until the sauce is smooth and glossy, then taste and adjust salt and pepper.
7. 7Serve — Spoon the chicken and sauce over noodles or mashed potatoes. Scatter the fresh parsley on top and serve hot.

👨‍🍳 Chef's Note: If your slow cooker runs hot, check the chicken at the 3-hour mark on low; every appliance cooks a little differently, and tender is better than shredded to mush.

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat