Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala is my go-to comfort meal for busy weeks when I still want something elegant and deeply flavorful. The slow cooker transforms the simplest ingredients into a dinner you will crave all season.

I first made this when my sister came over on a chilly fall Sunday and ever since then it is the recipe I trust when I need something cozy and satisfying with very little effort.

Ingredients

• Boneless skinless chicken breasts: this is the classic protein for Marsala and using boneless makes serving so easy look for fresh pieces without excess liquid in the package
• Marsala wine: lends that iconic sweet earthy depth to the sauce dry Marsala works best for this dish
• Chicken broth: builds out the sauce while keeping things light use a low-sodium store bought brand or homemade if you have it
• Mushrooms: add rich umami and meaty texture go for cremini or white button mushrooms that look firm and smooth
• Olive oil: boosts flavor and helps brown the chicken look for extra virgin for best taste
• Garlic: offers gentle aromatics always use fresh cloves and mince them just before cooking
• Salt and pepper: wake up all the flavors use kosher salt and freshly cracked black pepper if possible
• Fresh parsley: brightens everything up with color and freshness pick up a vibrant bunch with no wilted leaves

Instructions

Sear the Chicken:

Sear chicken breasts in olive oil over medium heat about three minutes per side They should develop a golden crust which locks in moisture and builds flavor

Layer into the Slow Cooker:

Transfer the browned chicken pieces into the bottom of your slow cooker Nestle them close together without overlapping for even cooking

Sauté Aromatics:

Sauté the minced garlic and sliced mushrooms in the same skillet over medium heat Stir frequently for five to six minutes until the mushrooms are deep brown and fragrant This layer of flavor is essential for the sauce

Deglaze with Wine and Broth:

Pour Marsala wine into the skillet scraping up all the browned bits from the pan Follow with chicken broth Stir to combine and let the mixture simmer for one minute to concentrate the flavors

Assemble and Cook:

Pour the skillet mixture directly over the chicken in the slow cooker Make sure mushrooms and sauce touch every piece Cover the slow cooker and cook on low for six to seven hours until the chicken is fork tender and infused with the Marsala sauce

Finish and Serve:

Just before serving sprinkle chopped fresh parsley over the top for a burst of color and freshness Plate a chicken breast with plenty of mushroom sauce and extra parsley if you love it

My favorite part of this recipe is the way the Marsala wine perfumes the kitchen the whole time it cooks I always remember how my mom would let me dip crusty bread in the sauce right out of the slow cooker and it still makes me smile

Storage Tips

Store leftovers in an airtight container for up to three days in the refrigerator The sauce actually improves overnight making leftovers even tastier To reheat use a low microwave power or gently warm in a covered saucepan with a splash of chicken broth to keep things juicy Freeze in portioned containers if you like eating this for lunch

Ingredient Substitutions

You can use chicken thighs instead of breasts for a richer result and cremini mushrooms if white buttons are not available For alcohol free use extra chicken broth and a splash of balsamic vinegar or white grape juice Parsley can be swapped for fresh thyme if you want a more woodsy edge Try using shallots instead of or in addition to the garlic

Serving Suggestions

This chicken marsala is wonderful over buttered noodles mashed potatoes or even creamy polenta A big green salad balances the richness and crusty bread soaks up all the amazing sauce Garnish each plate with extra parsley or a sprinkle of parmesan cheese for something special

Cultural Historical Context

Chicken Marsala has its roots in Sicilian cuisine because Marsala wine comes from Sicily In Italian American cooking it became a restaurant staple for its balance of comfort and sophistication Making it at home in the slow cooker feels like bringing that tradition to any family dinner table

Seasonal Adaptations

Add baby spinach or sliced zucchini just before serving for a spring touch Try pearl onions or diced carrots in winter to build out the sauce In fall mushrooms are at their peak so play around with several varieties for extra earthy depth This recipe works for every season Slow cooked comfort is always in style and you can adapt it with seasonal vegetables any time

Success Stories

Friends new to slow cooking always text me after making this to say their house has never smelled better It is my husband’s first request after any vacation long rides home are easier knowing this will be ready when we arrive

Freezer Meal Conversion

Assemble everything in a freezer bag raw freeze flat and thaw overnight before slow cooking as directed Add mushrooms on the day you cook for best texture This way you can have Marsala magic on a busy weeknight

This slow cooker chicken marsala is elegant and comforting for any season. Make it your own and enjoy every bite with loved ones.

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal, producing tender results in the slow cooker.

→ Can I substitute a different wine for Marsala?

For best results, use Marsala, but dry sherry or Madeira may work in a pinch, altering the flavor slightly.

→ How can I ensure the chicken stays moist?

Slow cooking on low with sufficient broth and wine ensures juicy, tender chicken throughout the process.

→ What type of mushrooms should I use?

White button or cremini mushrooms work well, adding a savory, earthy note to the final dish.

→ Can I prepare this dish in advance?

Yes, the chicken and sauce can be refrigerated for up to three days; reheat gently before serving.