Healthy Crockpot Chicken Marsala
I first made this Healthy Crockpot Chicken Marsala on a rainy Sunday when I wanted something warm, forgiving, and low-effort. The crockpot turns ordinary chicken breasts into tender, flavorful bites while mushrooms and Marsala wine build a rich, slightly sweet sauce — without standing over the stove. It’s a weeknight lifesaver that feels special enough for guests.
What makes this recipe special
This version of Chicken Marsala is adapted for the slow cooker to keep the dish lighter (no heavy cream) and hands-off. Using low-sodium chicken broth and a modest amount of olive oil makes it “healthy” compared with cream-heavy versions, while slow, gentle cooking keeps the chicken juicy and the mushrooms deeply flavored.
“Slow, simple, and surprisingly elegant — the sauce develops real depth in the crockpot.” — a quick review after a weeknight test run
Reasons people reach for this: busy schedules, picky kids who like saucy chicken, and anyone who wants restaurant-style flavor without the fuss.
The cooking process explained
Step-by-step overview
- Prep aromatics and slice the mushrooms so they release flavor throughout cooking.
- Combine Marsala, low-sodium broth, garlic, onion, olive oil, salt, and pepper in the crockpot to create the cooking liquid.
- Nestle the chicken breasts into the mixture so they’re coated and partially submerged.
- Slow-cook on low for 6–7 hours (or high 3–4 hours) until the chicken is fall-apart tender.
- Finish with fresh parsley for brightness and serve over pasta, rice, or mashed cauliflower.
This overview sets expectations: minimal hands-on time, long gentle cooking, and a sauce that needs no additional thickening for a lighter finish.
Ingredient list
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup Marsala wine (sweet or dry; see notes below)
- 1 cup low-sodium chicken broth
- 8 ounces sliced mushrooms (cremini or white)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Ingredient notes and substitutions:
- Marsala wine: dry Marsala works if you prefer less sweetness; cooking reduces alcohol. For alcohol-free, use 1 cup low-sodium broth + 2 tablespoons balsamic vinegar.
- Chicken breasts: boneless skinless is specified for leaner meat; swap for boneless thighs if you want richer flavor and more forgiving texture.
- Mushrooms: cremini adds earthiness; shiitake gives umami depth.
- Low-sodium broth reduces overall salt; always taste the finished sauce before adding more salt.
Directions to follow
- Prepare ingredients: chop the onion, mince the garlic, and slice the mushrooms.
- In the crockpot insert, pour in 1 cup Marsala wine and 1 cup low-sodium chicken broth.
- Add the sliced mushrooms, chopped onion, minced garlic, and 2 tablespoons olive oil. Season lightly with salt and pepper and stir to combine.
- Place the chicken breasts into the mixture, turning each breast so it’s well coated and partially covered by the liquid.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F (74°C) and is tender to the fork.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh parsley and serve immediately.
Best ways to enjoy it
Serving suggestions
- Over whole-grain pasta or egg noodles for a classic pairing.
- Spoon over creamy mashed potatoes or cauliflower mash to soak up the sauce.
- Serve with steamed green beans, roasted asparagus, or a simple arugula salad for a lighter plate.
- For a low-carb option, pair with spaghetti squash or zoodles and a sprinkling of grated Parmesan.
For plating: slice the breasts across the grain and nestle them on a bed of starch, spooning mushrooms and sauce over the top. Add parsley just before serving for color and freshness.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerator: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
- Freezer: Freeze cooled portions in freezer-safe containers for up to 3 months. Use flat freezer bags to save space.
- Reheating: Thaw overnight in the fridge. Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. In the microwave, cover and heat in 60–90 second bursts, stirring in between.
- Food safety: Always reheat to at least 165°F (74°C) before serving. Do not refreeze previously thawed cooked chicken.
Helpful cooking tips
Pro chef tips
- Don’t over-salt at the start — the sauce reduces slightly and flavors concentrate.
- Place the thicker end of the chicken breasts toward the center of the crockpot where it’s hottest so they cook evenly.
- If the sauce seems thin at the end and you want it thicker: remove the chicken, whisk 1–2 teaspoons of cornstarch with cold water, stir into the sauce, and cook on high for 15–20 minutes until thickened.
- For extra depth, sauté the mushrooms and onions briefly in a hot pan until golden before adding to the crockpot (optional).
- Use a meat thermometer to check doneness. Overcooked breast meat can dry out; low-and-slow cooking helps prevent that.
Creative twists
Recipe variations
- Creamier Marsala: stir in 1/4–1/2 cup Greek yogurt or light crème fraîche at the end for a silky finish.
- Gluten-free: ensure the Marsala and broth are gluten-free (most are, but always check labels).
- Herb-forward: add a sprig of fresh thyme or a teaspoon of dried oregano for herbal notes.
- Mushroom-forward: double the mushrooms and use a mix of cremini and shiitake for an earthier sauce.
- Protein swap: use boneless skinless thighs or pork loin medallions (adjust cook time — thighs can handle the full slow-cook window; pork may need less time).
FAQ
Q: How long does this take total?
A: Active prep is about 10–15 minutes. Cook time is 6–7 hours on low or 3–4 hours on high.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicy. They can handle the full low setting (6–7 hours) without drying.
Q: Do I need to reduce the Marsala first?
A: No — this crockpot method allows the Marsala to cook slowly and meld with the broth and mushrooms. If you want a more concentrated wine flavor, reduce Marsala in a skillet for a few minutes before adding, but it’s optional.
Q: Is the sauce safe to eat if alcohol is used?
A: Yes — most alcohol in cooking evaporates, especially with long cooking. If you want no alcohol, substitute 1 cup low-sodium broth + 2 tablespoons balsamic vinegar.
Q: How can I thicken the sauce without cornstarch?
A: Remove chicken and simmer the sauce on high in the crockpot with the lid off for 20–30 minutes to naturally reduce. Alternatively, whisk in a tablespoon of tomato paste for body and flavor.
Conclusion
If you want more slow-cooker inspiration or a slightly different take on this dish, I like the detailed techniques at Slow Cooker Chicken Marsala – Creme De La Crumb and the flavor-forward, healthy approach in Crock Pot Chicken Marsala {Easy Healthy Recipe!} – WellPlated.com. Both are great resources for variations and plating ideas.
Crockpot Chicken Marsala
Ingredients
Method
- Chop the onion, mince the garlic, and slice the mushrooms.
- In the crockpot insert, pour in Marsala wine and low-sodium chicken broth.
- Add sliced mushrooms, chopped onion, minced garlic, and olive oil. Season lightly with salt and pepper and stir to combine.
- Place the chicken breasts into the mixture, turning each breast so it's well coated and partially covered by the liquid.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F (74°C) and is tender to the fork.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh parsley and serve immediately.
