Slow Cooker Chicken Marsala: A Cozy, Hands-Off Dinner for Busy Nights (Primary Keyword)

There are nights when you want dinner to feel special without staging a full culinary production. Enter Slow Cooker Chicken Marsala — a comforting, saucy win over picky eaters and packed schedules alike. If you’re juggling work, kids, or just the sacred ritual of “me time,” this (Primary Keyword) recipe is your new best friend in the kitchen.

I’m Anna, and my sister Patricia and I love turning simple ingredients into dishes that taste like you spent hours on them—without actually doing so. This slow cooker version of Chicken Marsala hits all the notes: tender chicken, deep mushroom flavor, a touch of wine for grown-up taste buds, and a sauce that begs to be mopped up with bread. If you like, explore more slow-cooker inspiration like these slow cooker Chicken Marsala variations for ideas to mix things up. (Secondary Keywords)

Why You’ll Love This (Primary Keyword)

Hands-off cooking: Toss, set, and go. The slow cooker does the heavy lifting.

Family-friendly: Mild, savory flavors that appeal to both adults and kids.
Flexible: Great over pasta, mashed potatoes, rice, or even cauliflower mash.
Make-ahead friendly: It’s an easy dinner to prep in the morning and come home to.

Whether you’re a weeknight warrior or planning a cozy weekend dinner, this (Primary Keyword) keeps things simple while tasting anything but basic.

Ingredients

Makes 4 servings.

1.5–2 pounds boneless, skinless chicken breasts (or thighs), about 4 pieces
Salt and black pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tbsp olive oil (for searing; optional but recommended)
1 medium yellow onion, thinly sliced
10–12 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
3/4 cup Marsala wine (or use extra chicken broth if you prefer no alcohol)

1 cup low-sodium chicken broth
1 tbsp Worcestershire sauce (optional, for depth)
2 tsp Dijon mustard (optional, for a subtle tang)
2 tbsp butter, cut into pieces (stir in at the end)
2 tsp fresh thyme leaves or 1 tsp dried thyme
2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)

Fresh parsley, chopped, for garnish

(Secondary Keywords): If you want a creamier sauce, stir in 1/4–1/2 cup heavy cream after thickening.

Step-by-step: How to Make Slow Cooker Chicken Marsala

Prep the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off excess. The flour helps thicken the sauce and gives the chicken a nicer texture.

(Optional but tasty) Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken 2 minutes per side—just enough to get some color. You don’t need to cook through. This step adds flavor but you can skip it if mornings are chaotic.
Layer the slow cooker: Place half the onions and mushrooms in the bottom of the slow cooker. Add the chicken breasts on top, then cover with the remaining onions and mushrooms. Sprinkle thyme over everything.
Make the sauce: In a bowl or measuring cup, whisk together Marsala wine, chicken broth, garlic, Worcestershire sauce, and Dijon mustard (if using). Pour the mixture over the chicken and vegetables.

Cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Chicken should reach an internal temperature of 165°F and be tender.
Thicken the sauce: Remove the chicken and keep warm. Mix cornstarch and cold water to make a slurry. Pour the cooker liquid into a skillet or leave in the slow cooker (if it has a sauté option). Stir in slurry and simmer until the sauce thickens and becomes glossy. For an extra rich finish, whisk in butter and/or heavy cream at this stage.
Finish and serve: Return the chicken to the sauce to coat, or slice and spoon the sauce over the top. Garnish with chopped parsley and serve over your choice of sides.

Tip: If you used thighs, cooking time stays about the same; thighs can be more forgiving if you’re worried about dryness.

Cooking Tips & Shortcuts

No Marsala? Substitute dry sherry or use extra broth with a splash of balsamic vinegar for depth. (Secondary Keywords)
Want to skip searing? Add a teaspoon of olive oil to the slow cooker to boost flavor; it’s not the same, but it helps.

Thickening hack: If you prefer not to use cornstarch, remove some liquid, whisk in a tablespoon of flour until smooth, then return and cook until thickened.
Make it kid-friendly: Reduce the wine and up the broth ratio; the sauce will still be flavorful.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying the chicken.

Small humor: If your sauce looks sleepy or thin at first, don’t panic—thickening will bring it back like a little culinary CPR.

For another cozy slow-cooker comfort option, you might enjoy this creamy slow cooker chicken chili we tested on busy nights.

A Little Kitchen Story

This recipe became a fast favorite in my house on a week when both Patricia and I were juggling recipe testing, emails, and a toddler who decided nap time was negotiable. I browned the chicken between Zoom calls and let the slow cooker handle the rest; when we sat down, everyone—yes, even the picky nephew—went back for seconds. There’s something comforting about coming home to a warm, saucy dinner that didn’t demand your full attention.

FAQs

Q: Can I use frozen chicken?
A: It’s best to thaw chicken first for even cooking. If you must use frozen, increase cooking time and check temperature carefully.

Q: Can I make this gluten-free?
A: Yes—use gluten-free flour or cornstarch for dredging and thickening, and confirm your Worcestershire sauce is gluten-free.

Q: How do I store leftovers?
A: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much.

Q: Can I double the recipe?
A: Yes, as long as your slow cooker is large enough (6–8 quarts). Keep cooking time roughly the same, but check doneness earlier as needed.

Q: Is Marsala wine necessary?
A: It adds the classic flavor, but you can substitute dry sherry or extra chicken broth plus a splash of balsamic vinegar for some acidity. (Secondary Keywords)

What to Serve With It

Mashed potatoes or creamy cauliflower mash (works great if you’re watching carbs)

Fettuccine or wide egg noodles — the sauce clings beautifully
Steamed green beans or roasted Brussels sprouts for color and texture
Crusty bread for sopping up every last drop (do not skip the bread unless you hate joy)

Final Notes from Anna

Cooking should bring joy, not stress. This (Primary Keyword) is proof that a few thoughtful steps—maybe a quick sear, a good splash of Marsala, and a lazy afternoon in the slow cooker—makes dinner feel special without wearing you out. If you’re looking to stretch your slow-cooker repertoire further, check out other comforting recipes on the site for inspiration.

Conclusion

If you want more ideas or variations on slow-cooker Chicken Marsala, these recipes are excellent starting points: Slow Cooker Chicken Marsala – Creme De La Crumb and Crock Pot Chicken Marsala – Easy Chicken Marsala Recipe!. Both offer helpful twists on technique and flavor that can spark your own kitchen experiments.

Meta description:
(Primary Keyword) is the perfect recipe for busy weeknights. Quick, easy, and delicious, this slow cooker dish delivers tender chicken with rich, mushroomy sauce.