This Slow Cooker Chicken Marsala is one of my favorite easy Crock Pot recipes for chicken.
This recipe is sponsored by Crock-Pot® brand. As always, all opinions are my own and I share things I think would be of interest to my readers.
Now that my son has gone back to school, our schedule has gotten crazy busy. Once 4 pm hits, it’s go-time at our house. Between sports practices/games, Cub Scouts and music lessons, we are always on our way out the door.
But, a busy schedule doesn’t mean we can’t have a delicious home cooked dinner. With a little planning and some easy recipes up my sleeve, we’re able to eat dinner together every night. This Slow Cooker Chicken Marsala is one of those recipes — get ready to stick this baby up your sleeve!
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One of my family’s favorite meals is Chicken Marsala. They love the tender chicken topped with toasty mushrooms and that sweet marsala sauce. It seems way too decadent for a Monday night.
Since they love it so much, I thought I would try making a slow cooker chicken marsala This way, it could cook itself (who doesn’t love that?!?) while I took care of other things during the day.
I started off by seasoning both sides of four large boneless, skinless chicken breast halves and placing them in my slow cooker. Boneless, skinless chicken thighs would also work great in this recipe.
Then, I topped the chicken with sliced mushrooms and added Marsala wine and sherry. The slow cooker took care of the rest.
I set my slow cooker on low for about 5 hours. When the time was up, I remove the liquid from the crock and thickened it with a roux that was flavored with oregano.
The result was fork-tender slow cooker chicken marsala topped with a sweet, velvety mushroom sauce. The entire recipe had about 10 minutes of hands-on time. Totally doable on a busy night.
I served the Chicken Marsala with my go-to easy Parmesan Orzo and a green salad and dinner was done. Seriously, it took me longer to load the dish washer than it did to make this dinner.
When my husband came home from work, he mentioned that the house smelled like Sunday dinner. I’ll take that as a compliment, thank you very much.
You can find even more of my favorite slow cooker recipes here.
I just love my Crock Pot® slow cooker. It saves me so much time on busy weeknights and helps me get dinner on the table fast. It’s like having your own personal assistant to help make dinner. 
This model is programmable so you can set it for your cooking time and when it’s finished, it will automatically switch to the “keep warm” setting.
Plus, it has a locking lid so you can easily take it with you without it spilling. Ask my mom about the sausage and peppers that spilled in her car. In case you were wondering, it’s VERY difficult to clean up spilled sausage and peppers from underneath car seats. Just sayin’.
Plus, it has a locking lid so you can easily take it with you without it spilling. Ask my mom about the sausage and peppers that spilled in her car. In case you were wondering, it’s VERY difficult to clean up spilled sausage and peppers from underneath car seats. Just sayin’.
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
- Slow cooker travel bag
- Slow Cooker Essentials
My Favorite Slow Cooker Cookbooks
- Slow Cooker Revolution
- Fix It and Forget It Big Cookbook
- The Magical Slow Cooker: Recipes for Busy Moms
More Recipes You Might Like
- Instant Pot Orange Chicken
- Slow Cooker Sticky Chicken
- Slow Cooker Chicken and Dumplings
- Slow Cooker Balsamic Chicken with Garlic
Looking for more? Check out all of the best Slow Cooker recipes on It Is a Keeper.
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Slow Cooker Chicken Marsala
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- ¾ cup Marsala wine
- ¾ cup cooking sherry, you can use additional Marsala wine if you don't have sherry
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 2 tablespoons flour
Instructions
- Spray the crock of your slow cooker with non-stick cooking spray.
- Season both sides of the chicken with salt and pepper; place chicken in an even layer in the slow cooker.
- Top chicken with garlic and mushrooms.
- Pour Marsala and sherry into the crock.
- Cover and cook for 5 hours on low.
- When ready to serve, melt butter in a medium sauce pan.
- Add oregano to melted butter and stir for 30 seconds.
- Whisk in flour to form a roux, about 30 seconds.
- Remove chicken from slow cooker and transfer liquid to the saucepan with the roux.
- Whisk until thickened slightly, about 1-2 minutes.
- Add additional salt and pepper if needed.
- Serve sauce over chicken and mushrooms.
The chicken and the sauce were delicious. However I wasn’t crazy about the mushrooms. They had an overwhelming taste of the wine, and they had shrunk to less than half of the original size. Next time I might sauté the mushrooms at the same time I’m making the gravy