Crock Pot Chicken Marsala

Published on March 15th 2024 by Jennifer Dodd.
Last updated on May 23rd 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Crock Pot Chicken Marsala top view

Indulge in the simplicity of Crock Pot Chicken Marsala - a delicious dinner that practically cooks in minutes. This crowd-pleaser is not only low in carbs but also rich in protein and bursting with flavor. 

Enjoy it solo, or pair it with cauliflower rice or dairy-free mashed potatoes for a complete meal that will delight your taste buds. Let your slow cooker take the lead and savor every bite!

Does chicken marsala use sweet or dry Marsala?

Chicken marsala is made with dry marsala wine.

How do I thicken chicken marsala?

To thicken chicken Marsala, this recipe uses cornstarch. However, you can also use arrowroot powder, xanthan gum, or flour to thicken it. Each option provides a different texture and consistency, so choose based on your preference and dietary needs.

How long does chicken marsala last in the fridge?

Chicken Marsala can typically last for about 3 to 4 days when stored in a sealed container in the refrigerator.

Can I freeze leftover chicken marsala?

Yes, you can freeze leftover chicken marsala for up to 1 month. Store it in an airtight container or freezer bag to maintain its quality.

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
15 mins
Cook Time
135 mins
Total Time
150 mins


  • 2 tablespoons Olive Oil, divided

  • 4 medium Boneless Skinless Chicken Breasts

  • 1 teaspoon Kosher Salt

  • 1/2 teaspoon Ground Black Pepper

  • 1/2 small yellow Onion, finely chopped

  • 2 cloves Garlic, minced

  • 1 1/2 cups Cremini Mushrooms, sliced

  • 1 cup Dry Marsala Wine

  • 1 tablespoon Cornstarch

  • 1 cup of Water

  • 2 tablespoons fresh Parsley, chopped

  • Here are some suggested additions to enhance the dish: Worcestershire sauce and herbs (such as thyme and rosemary). For an attractive presentation and flavor, you can also top it with roasted garlic.


Set the crock pot to medium heat. Add half the olive oil in a large pan, setting it on the stovetop on medium-high heat for 1 minute.

Turn on the crockpot to medium heat. In a large pan, heat half of the olive oil over medium-high heat on the stovetop for about 1 minute.

Pat the chicken dry using a paper towel, seasoning both sides of the chicken breast with salt and pepper.

Use a paper towel to pat the chicken dry, then season both sides of the chicken breast with salt and pepper.

Place the chicken in the pan, searing both sides for 2–3 minutes until the chicken is golden brown.

Put the seasoned chicken into the pan and sear both sides for about 2-3 minutes, or until the chicken turns golden brown.

Remove the chicken from the pan, arranging it onto the bottom of the crock pot.

Take the chicken out of the pan and place them at the bottom of the crockpot.

Pour the remaining oil into the pan, add the onions, garlic and mushrooms into the pan. Sauté for 5 minutes until the vegetables have softened, and the liquid has evaporated.

In a pan, pour the rest of the oil and add the onions, garlic, and mushrooms. Sauté for 5 minutes, or until the vegetables become tender and the liquid has evaporated.

Add the marsala wine to deglaze the pan, scraping the bottom of the pan using a wooden spoon.

Pour the marsala wine into the pan to deglaze it, using a wooden spoon to scrape the bottom of the pan.

Pour the contents of the pan over the top of the chicken breast. Cover the crock pot with a lid and simmer for 2 hours until the chicken is fully cooked and no longer pink in the center.

Pour the mixture from the pan over the chicken breasts, then cover the crockpot with a lid and cook for 2 hours until the chicken is thoroughly cooked and shows no pink in the center.

Remove the chicken breast from the crock pot, transferring it onto plates or a serving platter. Whisk the cornstarch and water in a small bowl, making a slurry.

Take the chicken breast out of the crockpot and transfer it to plates or a serving platter. In a small bowl, combine the cornstarch and water, whisking them together to create a slurry.

Whisk the cornstarch slurry into the sauce in the crock pot and simmer for a few minutes until the sauce has thickened.

Stir the cornstarch slurry into the sauce in the crockpot and simmer for a few minutes until the sauce thickens.

Pour the sauce over the chicken breasts and garnish with chopped parsley to finish before serving.

Drizzle the sauce over the chicken breasts and garnish with chopped parsley before serving to complete the dish.
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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