One chilly Saturday afternoon, I found myself craving comfort food but without the usual fuss. I had a busy weekend ahead, so I wanted something hands-off, yet indulgent. That’s when I remembered a chicken marsala recipe my cousin swore by—only hers took hours and a whole lot of babysitting at the stove. So, I set out to create an easy crockpot chicken marsala with tender mushrooms and sauce that I could just toss in and forget about. Spoiler: it became a total game-changer.
After testing this recipe a dozen times (and yes, burning the sauce once or twice before perfecting it), I finally nailed a version that delivers that rich, savory flavor without the stress. The mushrooms come out perfectly tender, the sauce is luscious and velvety, and the chicken? So juicy it practically melts in your mouth.
This crockpot chicken marsala recipe has become my go-to for those days when I want a fancy dinner without the fancy effort. I’ve even served it to guests, and it always gets rave reviews. Plus, it pairs beautifully with simple sides like garlic mashed potatoes or crusty bread. I’m excited to share it with you!
Why You’ll Love This Recipe
This easy crockpot chicken marsala recipe with tender mushrooms and sauce has completely reshaped how I think about slow cooker meals. Here’s why it’s a keeper:
- Hands-off cooking — You literally dump ingredients into the crockpot and walk away. No stirring, no hovering, no stress.
- Mushrooms so tender — The slow cooking brings out deep mushroom flavor and the perfect melt-in-your-mouth texture every time. I’ve tried pan-searing mushrooms before, but this method is hands-down easier and just as delicious.
- Rich, velvety sauce — Using Marsala wine and a touch of cream, the sauce is silky and flavorful without being overpowering. I always get compliments on how restaurant-quality it tastes.
- Perfect for busy days — Whether you’re rushing home from work or hosting family, this recipe frees you up so you can focus on other things while dinner cooks itself.
- Adaptable and forgiving — You can swap chicken thighs for breasts, add extra veggies, or even double the sauce for leftovers. It always turns out great.
- Pairing potential — Goes wonderfully with mashed potatoes, pasta, or even a simple green salad. I often serve it alongside my creamy cowboy butter chicken for a comforting weeknight lineup.
Honestly, this chicken marsala recipe has saved me on more than one hectic evening, and I’m betting it will do the same for you!
Ingredients You’ll Need
Here’s the best part: you probably have most of these ingredients already, and the few that might be unique are easy to find at any grocery store.
- Chicken thighs (2 lbs / 900g, boneless and skinless) — I prefer thighs for their juiciness and tenderness after slow cooking. You can use breasts if you want leaner meat, but thighs hold up better in the crockpot.
- Cremini or baby bella mushrooms (12 oz / 340g, sliced) — These give the sauce that earthy depth. White button mushrooms work in a pinch but cremini have more flavor.
- Marsala wine (1 cup / 240ml) — This sweet fortified wine is the star of the sauce. Use dry Marsala for less sweetness. If you can’t find Marsala, dry sherry or a dry white wine are decent substitutes.
- Chicken broth (1 cup / 240ml) — I always go for low-sodium to control salt levels. Vegetable broth works if you want a lighter flavor.
- Butter (3 tablespoons / 45g) — Adds richness to the sauce. You can swap half for olive oil if you want.
- Garlic (4 cloves, minced / about 2 teaspoons) — Fresh garlic is a must for that punch of flavor. I don’t recommend jarred here—it just doesn’t sing in slow cooker recipes.
- All-purpose flour (¼ cup / 30g) — Helps thicken the sauce. Feel free to use gluten-free flour if needed.
- Heavy cream (½ cup / 120ml) — Adds silkiness to the sauce at the end. You can omit or swap for coconut cream for dairy-free versions.
- Fresh parsley (2 tablespoons, chopped) — For garnish and fresh flavor. I always have a little on hand in my fridge.
- Salt and pepper — To taste. I usually start with 1 teaspoon salt and ½ teaspoon pepper, then adjust at the end.
Optional add-ins:
- Shallots (1 small, minced) — Swapping or adding to garlic for a milder oniony flavor.
- Thyme (1 teaspoon dried or 2 teaspoons fresh) — Adds herbal notes that complement the Marsala.
Equipment Needed
You don’t need anything fancy for this easy crockpot chicken marsala. Here’s what I use:
- Slow cooker / Crockpot — I use a 6-quart model, which fits this recipe perfectly and leaves room for stirring. You can use smaller or larger, just adjust cooking time slightly.
- Large skillet or frying pan — For browning the chicken and sautéing mushrooms before adding to the crockpot. This step adds flavor but you could skip it if you’re in a rush.
- Wooden spoon or silicone spatula — For stirring the sauce and scraping the pan.
- Measuring cups and spoons — For accuracy, especially with flour and liquids.
- Sharp knife and cutting board — For slicing mushrooms and chopping garlic/parsley.
Optional but helpful:
- Whisk — To mix the flour into the butter and make a smooth roux for the sauce.
- Tongs — Handy for flipping chicken during browning.
How to Make It: Step-by-Step
Alright, let’s get this easy crockpot chicken marsala with tender mushrooms and sauce going! I’m walking you through exactly how I do it, including the little tricks that make all the difference.
Step 1: Brown the Chicken (10 minutes)
Heat 1 tablespoon butter and a drizzle of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then add to the pan. Brown each side for 3-4 minutes until golden but not cooked through. This step adds flavor and helps seal in the juices. Transfer chicken to the crockpot.
Step 2: Sauté Mushrooms and Garlic (8 minutes)
In the same skillet, add another tablespoon of butter. Toss in the sliced mushrooms and minced garlic (and shallots if using). Sauté for 5-6 minutes until mushrooms soften and start to brown. This step brings out their earthy sweetness that’s key to the sauce.
Step 3: Make the Marsala Sauce Base (5 minutes)
Sprinkle the flour over the mushrooms and stir to coat. Cook for a minute to get rid of the raw flour taste. Slowly pour in the Marsala wine and chicken broth while whisking to avoid lumps. Let it simmer for 2-3 minutes until it thickens slightly. This roux-based sauce is the heart of your marsala flavor.
Step 4: Combine and Slow Cook (3-4 hours on low)
Pour the mushroom-marsala sauce over the chicken in the crockpot. Add the remaining 1 tablespoon butter on top for richness. Cover and cook on low for 3 to 4 hours, or until the chicken is tender and cooked through. The slow cooking melds all those flavors beautifully.
Step 5: Finish with Cream and Parsley (5 minutes)
About 20 minutes before serving, stir in the heavy cream to add silkiness. Taste and adjust salt and pepper as needed. Sprinkle fresh parsley over the top for a bright, fresh note.
Step 6: Serve It Up
Spoon the chicken and sauce over mashed potatoes, pasta, or even a crusty loaf of bread. I also love serving this with a simple green salad to cut through the richness. This dish looks and tastes like you spent hours in the kitchen, but you barely lifted a finger.
Expert Tips & Tricks
- Don’t skip browning the chicken: It’s the difference between “meh” and next-level flavor. Sure, it adds a few minutes, but it’s worth it every time.
- Save that Marsala wine: Invest in a decent bottle—it really impacts the sauce’s depth. I use the leftover wine for cooking other dishes like my garlic brown sugar chicken.
- Use the thickened sauce as a base: If you want extra sauce, double the liquids and flour. The thickness is what coats the chicken and mushrooms so perfectly.
- Room temperature cream: Cold cream can curdle when added to hot sauce. Take it out of the fridge 15 minutes before adding.
- Adjust cooking time for your crockpot: If yours runs hot, check the chicken at 3 hours to avoid drying out.
- Make it ahead: The flavor actually improves if you make it a day in advance and reheat gently on the stove.
Variations & Substitutions
Once you’ve got this classic version down, here’s how you can switch things up:
- Chicken breasts instead of thighs: Use boneless skinless breasts, but reduce cooking time slightly to prevent drying out.
- Add veggies: Toss in baby carrots or pearl onions at the start for extra sweetness and texture.
- Mushroom mix: Use a blend of shiitake, portobello, and cremini for more complex flavor.
- Herb twist: Add fresh thyme and rosemary to the sauce for an herbal note I love in fall.
- Dairy-free: Substitute coconut cream for heavy cream and use olive oil instead of butter.
- Make it gluten-free: Swap all-purpose flour for cornstarch or gluten-free flour blends.
- Wine swap: Dry sherry or white grape juice with a splash of vinegar can stand in for Marsala when needed.
Feeling adventurous? You might also enjoy my creamy garlic chicken thighs for a different creamy mushroom twist.
Serving & Storage
Serving Suggestions: I usually serve this chicken marsala right from the crockpot, ladled over mashed potatoes or buttered noodles. It also pairs wonderfully with steamed green beans or roasted asparagus. For a special touch, sprinkle extra fresh parsley and cracked black pepper on top.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it cools, so when reheating, add a splash of chicken broth or cream to loosen it up. Reheat gently on the stove over low heat, stirring frequently to prevent sticking.
Freezing: This dish freezes okay, but the texture of the sauce can change slightly. If freezing, cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
For meal prepping, I love making a big batch on Sunday and pairing it with quick sides like my easy healthy chicken zucchini bake for balanced weeknight meals.
Nutrition Information
I’m not a nutritionist, but here’s a rough estimate per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 35g |
| Carbohydrates | 8g |
| Fiber | 1g |
| Sugar | 3g |
| Fat | 22g |
| Saturated Fat | 12g |
| Cholesterol | 110mg |
| Sodium | 450mg |
| Calcium | 80mg |
This dish is packed with protein and rich flavor thanks to the chicken and Marsala sauce. The fat comes mostly from butter and cream, so it’s indulgent but balanced with lean meat. Adding extra veggies boosts fiber and nutrients nicely.
Final Thoughts
So that’s my easy crockpot chicken marsala with tender mushrooms and sauce. I’ve probably rambled on enough, but when a recipe saves me time and tastes this good, I get a little passionate about sharing it.
This dish has rescued many busy weeknights and even impressed the pickiest eaters at my dinner table. It’s my answer when I want something that feels special but doesn’t require me to stand over the stove for hours.
Make it yours—add extra garlic if you like, swap in your favorite mushrooms, or toss in some fresh herbs. This recipe is flexible and forgiving, which makes it perfect for any home cook.
If you try it, I’d love to hear how it turns out! Drop a comment below and tell me what you paired it with or how you tweaked the sauce. And if something didn’t work, I’m here to help troubleshoot.
Happy cooking! I hope your kitchen smells as amazing as mine does right now.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs in this crockpot chicken marsala?
A: Yes, you can substitute boneless, skinless chicken breasts. Just keep in mind that breasts cook faster and can dry out more easily in the slow cooker. I recommend checking for doneness around 2.5 to 3 hours on low heat to avoid overcooking. Thighs are more forgiving and juicier for this recipe.
Q: What if I don’t have Marsala wine? Can I use something else?
A: Marsala is key for the authentic flavor, but if you don’t have it, try dry sherry or a dry white wine mixed with a teaspoon of balsamic or apple cider vinegar. Avoid sweet wines as they’ll make the sauce too sugary. I’ve also used white grape juice with a splash of vinegar in a pinch, but the flavor is less complex.
Q: My sauce was watery after cooking. How can I fix that?
A: Watery sauce usually means the flour didn’t thicken properly or too much liquid was added. Next time, make sure to cook the flour for at least a minute before adding liquids and allow the sauce to simmer a bit in the skillet. If you’re already at the end, you can thicken the sauce by removing the chicken and simmering the sauce on the stove to reduce it or whisk in a bit more flour mixed with water (a slurry) and cook until thick.
Q: Can I skip browning the chicken to save time?
A: You can, but your sauce and chicken won’t have the same depth of flavor. Browning adds caramelized notes and seals in juices. If you’re short on time, at least brown the chicken quickly on one side or sauté the mushrooms and garlic to boost flavor.
Q: Is this recipe freezer-friendly?
A: It freezes okay, but the cream in the sauce can separate and change texture when thawed. If you plan to freeze, consider leaving out the cream and adding it fresh when reheating. Store cooled leftovers in airtight containers for up to 2 months, and thaw overnight in the fridge before reheating gently.
Q: Can I make this recipe in an Instant Pot instead of a crockpot?
A: Absolutely! Use the sauté function to brown the chicken and mushrooms, then pressure cook for about 10 minutes with a natural release. Add cream after cooking just like in the crockpot version. I haven’t tested this exact recipe in my Instant Pot, but similar slow cooker marsala recipes adapt well.
Q: How do I reheat leftovers without drying out the chicken?
A: Reheat gently on the stove over low heat with a splash of chicken broth or cream to loosen the sauce. Stir frequently to prevent sticking. Microwaving works but can dry out the meat if overheated, so use short bursts and add liquid as needed.
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Easy Crockpot Chicken Marsala Recipe with Tender Mushrooms and Sauce
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 6 servings 1x
Description
A hands-off slow cooker recipe delivering juicy chicken thighs with tender mushrooms in a rich, velvety Marsala wine sauce. Perfect for busy days and pairs well with mashed potatoes or pasta.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 12 oz cremini or baby bella mushrooms, sliced
- 1 cup Marsala wine
- 1 cup low-sodium chicken broth
- 3 tablespoons butter
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt to taste (start with 1 teaspoon)
- Black pepper to taste (start with 1/2 teaspoon)
- Optional: 1 small shallot, minced
- Optional: 1 teaspoon dried thyme or 2 teaspoons fresh thyme
Instructions
- Heat 1 tablespoon butter and a drizzle of olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Brown each side for 3-4 minutes until golden but not cooked through. Transfer chicken to the crockpot.
- In the same skillet, add another tablespoon of butter. Add sliced mushrooms, minced garlic, and shallots if using. Sauté for 5-6 minutes until mushrooms soften and start to brown.
- Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute to remove raw flour taste. Slowly pour in Marsala wine and chicken broth while whisking to avoid lumps. Simmer for 2-3 minutes until sauce thickens slightly.
- Pour mushroom-Marsala sauce over chicken in the crockpot. Add remaining 1 tablespoon butter on top. Cover and cook on low for 3 to 4 hours until chicken is tender and cooked through.
- About 20 minutes before serving, stir in heavy cream. Taste and adjust salt and pepper as needed. Sprinkle fresh parsley over the top.
- Serve chicken and sauce over mashed potatoes, pasta, or with crusty bread. Garnish with extra parsley and cracked black pepper if desired.
Notes
[“Browning the chicken adds depth of flavor and seals in juices; don’t skip if possible.”, ‘Use a good quality Marsala wine for best sauce flavor; dry Marsala is preferred for less sweetness.’, ‘If sauce is watery, simmer on stove to reduce or whisk in more flour slurry to thicken.’, ‘Room temperature cream prevents curdling when added to hot sauce.’, “Adjust cooking time based on your crockpot’s heat settings to avoid drying out chicken.”, ‘Make ahead: flavor improves if made a day in advance and reheated gently.’, ‘For dairy-free, substitute coconut cream for heavy cream and olive oil for butter.’, ‘For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blends.’, ‘If freezing, omit cream and add fresh when reheating to maintain sauce texture.’]
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: chicken marsala, crockpot chicken, slow cooker chicken, mushroom sauce, easy dinner, comfort food, Marsala wine sauce
