Slow Cooker Chicken Marsala – Creamy Set-and-Forget Dinner

Chicken Marsala is one of those restaurant dishes that feels fancy but is really just chicken, mushrooms, and wine doing their thing. The problem is the classic version needs a hot skillet, a pan sauce whisked at the last second, and your full attention. This slow cooker version keeps every bit of that savory, buttery mushroom flavor but moves the work into a pot you can walk away from.

Here is the trick that makes it work: you sear the chicken and mushrooms first, because that browned fond is where all the deep flavor lives, then everything finishes low and slow until the chicken is fork-tender and the sauce has reduced into something glossy enough to spoon over mashed potatoes. A cornstarch slurry at the end thickens it without a floury taste, and a splash of cream stirred in off the heat keeps it silky.

It serves six generously, reheats beautifully, and the sauce is good enough that you will want bread on the table. This is weeknight comfort food that tastes like you spent an hour at the stove.

About the Ingredients

2.5 lb (1.1 kg) boneless, skinless chicken thighs

Thighs stay moist through long cooking; if you only have breasts, use 2 lb and cut the cook time to 2.5 hours on low. Buy thighs that are similar in size so they cook evenly.

1 tsp kosher salt, plus more for the mushrooms

Kosher salt dissolves more evenly than table salt; if using fine table salt, start with 3/4 tsp. Diamond Crystal and Morton differ in density, so taste before adding more.

1/2 tsp freshly ground black pepper

Freshly ground pepper has far more aroma than pre-ground; a cheap pepper mill is worth it here. White pepper works if you want a smoother-looking sauce.

2 tbsp olive oil, divided

Use regular (not extra-virgin) olive oil for searing since it holds up to higher heat; avocado oil is a good neutral substitute.

1 lb (450 g) cremini mushrooms, sliced 1/4 inch thick

Cremini (baby bella) mushrooms have more flavor than white buttons; if they are only sold whole, slice them yourself rather than buying pre-sliced, which dry out faster.

1 medium shallot, finely chopped (about 1/3 cup)

Shallots are milder than onions and melt into the sauce; substitute 1/2 small yellow onion if needed, but chop it very fine.

3 cloves garlic, minced

Fresh garlic only here; jarred garlic tastes flat and slightly bitter after slow cooking. Mince it right before adding so it does not burn.

3/4 cup (180 ml) dry Marsala wine

Dry Marsala is the point of the dish; sweet Marsala makes the sauce cloying. If you cannot find Marsala, dry sherry or Madeira are the closest substitutes.

3/4 cup (180 ml) low-sodium chicken broth

Low-sodium lets you control the salt level; if using regular broth, skip the added salt on the mushrooms. Better Than Bouillon diluted works well too.

1 tbsp cornstarch whisked into 2 tbsp cold water

Cornstarch gives a glossy, non-floury thickener; arrowroot or potato starch work as 1:1 swaps. Whisk it into cold water first or it will clump.

1/4 cup (60 ml) heavy cream

Stirred in at the end for silkiness; half-and-half works but is thinner, and full-fat coconut milk makes a dairy-free version with a slight sweetness.

2 tbsp cold unsalted butter, cubed

Swirling cold butter in at the end emulsifies the sauce and gives it shine; skip it and the sauce still tastes good but looks flatter. Margarine will not emulsify the same way.

Tips & Tricks

Do not skip the sear

Those browned bits on the skillet are the flavor backbone of the sauce. Deglaze with a splash of the Marsala and scrape every bit into the slow cooker.

Brown the mushrooms in a single layer

Crowding the pan steams them instead of browning them, and pale mushrooms give you a thin, watery sauce. Cook in two batches if your skillet is small.

Thicken at the very end, not the start

Cornstarch breaks down during long cooking, so add the slurry in the last 15 minutes on high and let it bubble to activate.

Step-by-Step Instructions

1. Dry and Season the Chicken

Pat the chicken thighs very dry with paper towels, then season both sides with the 1 tsp kosher salt and the black pepper. Dry chicken is the difference between a golden crust and a gray, steaming piece of meat.

2. Sear the Chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat (400°F / 205°C) and sear the chicken in batches for 3 to 4 minutes per side until deep golden brown. The chicken does not need to be cooked through; it will finish in the slow cooker. Transfer to the slow cooker.

3. Brown the Mushrooms

Add the remaining 1 tbsp olive oil and the sliced mushrooms to the same skillet and cook over medium-high heat (375°F / 190°C) for 6 to 8 minutes, stirring only occasionally, until browned and their released liquid has evaporated. Season lightly with salt.

4. Bloom the Aromatics

Lower the heat to medium (325°F / 165°C), add the shallot and cook for 2 minutes until softened, then add the garlic and stir for 30 seconds until fragrant. Do not let the garlic brown.

5. Deglaze with Marsala

Pour in the Marsala and scrape up every browned bit from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes until the sharp alcohol smell cooks off and the liquid smells sweet and nutty.

6. Load the Slow Cooker

Scrape the mushroom mixture over the chicken, then pour in the chicken broth. Cover and cook on low for 3 to 3.5 hours or on high for 1.5 to 2 hours, until the chicken shreds easily with a fork and reaches 200°F (93°C) internally.

7. Thicken the Sauce

Whisk the cornstarch slurry, stir it into the slow cooker, cover, and cook on high for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.

8. Finish with Cream and Butter

Turn off the slow cooker and stir in the heavy cream and cold butter until the sauce turns glossy and silky. Taste and adjust salt, then serve hot over mashed potatoes or egg noodles.

Delicious Variations

Mushroom-Forward Version

Add 8 oz of sliced shiitake caps along with the cremini for a deeper, meatier mushroom flavor.

Dairy-Free Marsala

Swap the heavy cream for full-fat coconut milk and finish with olive oil instead of butter for a lighter sauce.

Herb Chicken Marsala

Stir in 1 tsp chopped fresh thyme with the shallots and finish with chopped parsley for a brighter, garden-style sauce.

How to Store Slow Cooker Chicken Marsala

Frequently Asked Questions

Give this slow cooker chicken Marsala a try on your next busy weeknight and let the pot do the work while you set the table. If you make it, leave a comment below and tell me what you served it with, and snap a photo for a five-star review.

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala makes tender chicken in a rich, creamy mushroom wine sauce with 15 minutes of hands-on work and zero stovetop stress.

★★★★½ 4.8 (247 ratings)

15 minPrep time210 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2.5 lb (1.1 kg) boneless, skinless chicken thighs
• 1 tsp kosher salt, plus more for the mushrooms
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil, divided
• 1 lb (450 g) cremini mushrooms, sliced 1/4 inch thick
• 1 medium shallot, finely chopped (about 1/3 cup)
• 3 cloves garlic, minced
• 3/4 cup (180 ml) dry Marsala wine
• 3/4 cup (180 ml) low-sodium chicken broth
• 1 tbsp cornstarch whisked into 2 tbsp cold water
• 1/4 cup (60 ml) heavy cream
• 2 tbsp cold unsalted butter, cubed

📋 Instructions

1. 1Dry and Season the Chicken — Pat the chicken thighs very dry with paper towels, then season both sides with the 1 tsp kosher salt and the black pepper. Dry chicken is the difference between a golden crust and a gray, steaming piece of meat.
2. 2Sear the Chicken — Heat 1 tbsp olive oil in a large skillet over medium-high heat (400°F / 205°C) and sear the chicken in batches for 3 to 4 minutes per side until deep golden brown. The chicken does not need to be cooked through; it will finish in the slow cooker. Transfer to the slow cooker.
3. 3Brown the Mushrooms — Add the remaining 1 tbsp olive oil and the sliced mushrooms to the same skillet and cook over medium-high heat (375°F / 190°C) for 6 to 8 minutes, stirring only occasionally, until browned and their released liquid has evaporated. Season lightly with salt.
4. 4Bloom the Aromatics — Lower the heat to medium (325°F / 165°C), add the shallot and cook for 2 minutes until softened, then add the garlic and stir for 30 seconds until fragrant. Do not let the garlic brown.
5. 5Deglaze with Marsala — Pour in the Marsala and scrape up every browned bit from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes until the sharp alcohol smell cooks off and the liquid smells sweet and nutty.
6. 6Load the Slow Cooker — Scrape the mushroom mixture over the chicken, then pour in the chicken broth. Cover and cook on low for 3 to 3.5 hours or on high for 1.5 to 2 hours, until the chicken shreds easily with a fork and reaches 200°F (93°C) internally.
7. 7Thicken the Sauce — Whisk the cornstarch slurry, stir it into the slow cooker, cover, and cook on high for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
8. 8Finish with Cream and Butter — Turn off the slow cooker and stir in the heavy cream and cold butter until the sauce turns glossy and silky. Taste and adjust salt, then serve hot over mashed potatoes or egg noodles.

👨‍🍳 Chef's Note: The sauce is the star here, so taste it right before serving and adjust with a pinch of salt or a splash of Marsala if it needs more punch.

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 412 kcal · 34g protein · 9g carbs · 26g fat