Slow Cooker Chicken Marsala

 

🍽️ Why Make Chicken Marsala in the Slow Cooker?

Chicken Marsala traditionally involves pan-frying chicken breasts and simmering them in a wine-infused mushroom sauce. While delicious, it can be time-consuming. Enter the slow cooker — your set-it-and-forget-it kitchen ally.

This method:

• Delivers incredibly tender chicken

• Allows flavors to deepen and blend slowly

• Requires minimal hands-on time

• Is perfect for meal prepping or hosting

You’ll get all the depth of flavor with way less active cooking.

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🧾 Ingredients (Serves 4–6)

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs for more flavor)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ cup all-purpose flour (for dredging)

• 2 tablespoons olive oil or butter (for browning)

For the Marsala Sauce:

• 2 cups sliced mushrooms (white or cremini)

• ¾ to 1 cup dry Marsala wine

• ½ cup chicken broth

• 2 teaspoons minced garlic

• 1 teaspoon dried thyme

• ½ teaspoon dried oregano

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon pepper

For the Finish (Optional but Recommended):

• ½ cup heavy cream or half-and-half

• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

• Fresh parsley for garnish

💡 What is Marsala wine?
Marsala is a fortified wine from Sicily, often used in sauces. Look for dry Marsala for savory dishes like this. Avoid “Marsala cooking wine” with added salt — get the real thing from the wine aisle for best results.

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🔪 Tools You’ll Need:

• 6-quart or larger slow cooker

• Skillet (for optional browning)

• Measuring cups and spoons

• Tongs or spatula

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⏲️ Time Guide:

• Prep time: 15–20 minutes

• Cook time (low): 5–6 hours

• Cook time (high): 2½–3½ hours

• Finish time: 10 minutes (for sauce thickening)

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🥄 Step-by-Step Instructions

🟢 Step 1: Season and Dredge the Chicken

1. Pat the chicken dry with paper towels.

2. In a shallow bowl, combine:

   • ¼ cup flour

   • Salt, pepper, garlic powder, and onion powder

3. Dredge each piece of chicken in the flour mixture, coating both sides. This helps thicken the sauce later and gives the chicken a golden crust if seared.

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🟢 Step 2: Optional — Brown the Chicken

This step is optional, but highly recommended for better flavor and texture.

1. Heat olive oil or butter in a skillet over medium-high heat.

2. Add the chicken and sear for 2–3 minutes per side until lightly golden (it won’t be cooked through yet).

3. Transfer browned chicken to the bottom of your slow cooker.

💡 Short on time? Skip the browning and place raw dredged chicken directly into the slow cooker.

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🟢 Step 3: Add the Sauce Ingredients

1. Top the chicken with:

   • Sliced mushrooms

   • Minced garlic

   • Dried thyme and oregano

2. Pour Marsala wine and chicken broth evenly over everything.

3. Sprinkle in a pinch more salt and pepper if desired.

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🟢 Step 4: Slow Cook

• Cover and cook:

  • On LOW for 5–6 hours, or

  • On HIGH for 2½–3½ hours

You’re aiming for tender chicken that shreds slightly at the edges but still holds its shape.

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🟢 Step 5: Thicken the Sauce and Add Cream (Final 10 Minutes)

Once the chicken is done, stir in:

1. Cream or half-and-half for richness (optional but traditional).

2. Cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to thicken the sauce.

Cover and cook on high for another 10–15 minutes until the sauce thickens slightly.

🧀 Optional: Stir in grated parmesan cheese for even more flavor.

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🟢 Step 6: Serve

Use tongs or a slotted spoon to carefully lift out the chicken.

Spoon the mushrooms and Marsala sauce over the top and garnish with fresh parsley.

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🍝 How to Serve Chicken Marsala

This dish pairs beautifully with:

Starches:

• Mashed potatoes

• Buttered egg noodles

• Garlic mashed cauliflower (low-carb)

• Rice or wild rice

Vegetables:

• Steamed green beans

• Roasted asparagus

• Wilted spinach or sautéed kale

Or serve the chicken and sauce over a toasted baguette or polenta for an Italian twist.

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🔁 Variations to Try

🟡 Creamy Mushroom Marsala

Use 2–3 types of mushrooms (like cremini, shiitake, and porcini) for an earthy flavor boost. Add a touch of cream cheese or sour cream at the end for added richness.

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🟡 Dairy-Free Version

Skip the cream and just thicken the sauce with cornstarch. You can use full-fat coconut milk for a creamy alternative.

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🟡 Marsala Chicken Thighs

Use boneless chicken thighs for juicier meat. They’re also more forgiving in a slow cooker and stay moist longer.

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🟡 Marsala Chicken with Spinach

Stir in fresh spinach during the last 15–20 minutes. It wilts beautifully into the sauce and adds color and nutrients.

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🧊 Storage and Leftovers

🧊 Refrigeration:

• Store in an airtight container for 3–4 days

• Reheat gently on the stovetop or in the microwave (add a splash of broth or cream if needed)

❄️ Freezing:

• Marsala sauce freezes well! Cool completely, then store in freezer-safe bags or containers.

• Freeze for up to 3 months

• Thaw overnight in the fridge before reheating

Note: If using cream, the texture may change slightly upon reheating, but stirring well usually fixes this.

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🧂 Tips for Success

✅ Use Quality Marsala Wine

Avoid “cooking wine” — instead, use real dry Marsala wine for the best flavor. It lasts a long time in the fridge, even after opening.

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✅ Don’t Overcrowd the Slow Cooker

Make sure the chicken is mostly in a single layer. If you're doubling the recipe, stir halfway through or use a larger slow cooker.

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✅ Don’t Skip the Dredge

That light flour coating helps the sauce cling to the chicken and gives the dish a silky, velvety texture.

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✅ Adjust Seasoning at the End

After the sauce thickens, taste and adjust salt, pepper, or acidity with lemon juice as needed.

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❓ Frequently Asked Questions

Q: Can I make this without wine?

A: Marsala wine is the star of this dish, but if needed, you can try using extra broth plus a splash of balsamic vinegar and grape juice as a substitute. The flavor won’t be exactly the same, but it will still be delicious.

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Q: Can I make this in an Instant Pot?

Yes! Use the sauté function to brown the chicken and cook the mushrooms, then pressure cook on high for 10 minutes with a natural release. Stir in cream and cornstarch slurry at the end.

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Q: Is Chicken Marsala gluten-free?

Not traditionally, but you can make it gluten-free by:

• Using gluten-free flour or cornstarch for dredging

• Ensuring your wine and broth are labeled gluten-free

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🧮 Nutrition Facts (Approximate Per Serving)

Based on 6 servings with cream:

• Calories: 400–450

• Protein: 35g

• Fat: 22g

• Carbohydrates: 8g

• Fiber: 1g

• Sugar: 2g

• Sodium: 500–600mg

Reduce fat and calories by using half-and-half instead of cream and skipping the searing step.

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📝 Final Thoughts: An Effortless Classic with Depth and Elegance

Chicken Marsala is one of those dishes that feels like it belongs in a candlelit restaurant — but this slow cooker version makes it accessible any day of the week. It's rich but balanced, savory but with a hint of sweetness from the Marsala wine, and comforting in the best way.