Crockpot Chicken Marsala

A lightened version of classic Chicken Marsala made in a slow cooker, featuring tender chicken and a rich mushroom sauce without heavy cream.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 320

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Substitute with boneless thighs for richer flavor.
1 cup Marsala wine (sweet or dry) For alcohol-free, use low-sodium broth + balsamic vinegar.
1 cup low-sodium chicken broth Reduces overall salt content.
8 ounces sliced mushrooms (cremini or white) Cremini adds earthiness; shiitake gives umami depth.
1 medium onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
to taste salt and freshly ground black pepper Adjust according to preference.
to garnish fresh parsley, chopped

Preparation

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.

Cooking

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.

For a thicker sauce, remove chicken and whisk cornstarch with cold water, stirring into the sauce and cooking on high until thickened.