Secret to the best 3-Step Slow Cooker Chicken Marsala
Craving an easy dinner? Our Slow Cooker Chicken Marsala with creamy mushroom sauce is a perfect crockpot meal. Discover the recipe for this set-it-and-forget-it classic that delivers tender chicken and a rich, savory sauce with minimal effort.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts pounded to 1/2-inch thickness
- ¼ cup all-purpose flour for dredging
- 1 tsp salt
- ½ tsp black pepper freshly ground
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 8 oz cremini mushrooms sliced
- 1 large shallot finely chopped
- 2 cloves garlic minced
- ¾ cup dry Marsala wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream room temperature
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Step 1: Prep and Sear Chicken & Veggies. In a shallow dish, whisk together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 2-3 minutes per side, until golden brown (it will not be cooked through). Transfer the seared chicken to the slow cooker. To the same skillet, add the remaining 1 tablespoon of butter. Sauté the sliced mushrooms until they release their liquid and start to brown, about 5-7 minutes. Add the chopped shallot and minced garlic, and cook for another minute until fragrant.
- Step 2: Deglaze and Slow Cook. Pour the dry Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes. Stir in the chicken broth. Pour this entire mushroom and wine mixture over the chicken in the slow cooker. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
- Step 3: Finish the Creamy Sauce. Carefully remove the cooked chicken from the slow cooker and set aside on a plate, covering to keep warm. Turn the slow cooker to the HIGH setting if it's not already. Slowly whisk the heavy cream into the sauce in the slow cooker. Let the sauce cook and thicken for another 10-15 minutes on HIGH with the lid slightly ajar. Return the chicken to the slow cooker to re-warm. Serve immediately, spooning the creamy mushroom sauce over the chicken and garnishing with fresh parsley.
Notes
Chef's Notes: Searing the chicken is the secret step! It creates a flavorful crust that adds incredible depth to the final sauce and helps the chicken hold its shape during the slow cook. Don't skip it!
Thicker Sauce Tip: If you prefer an even thicker sauce, make a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this slurry into the sauce along with the heavy cream in Step 3.
Serving Suggestions: This dish is fantastic served over egg noodles, mashed potatoes, polenta, or with a side of crusty bread to soak up the delicious sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
