If you’re longing for a flavorful, comfort-food classic that practically cooks itself, let me introduce you to Creamy Crock Pot Chicken Marsala. This slow cooker version captures every bit of the dish’s restaurant-worthy appeal: tender chicken, earthy mushrooms, and a velvety wine sauce, all made richer with a splash of cream. It’s the kind of meal that will leave your kitchen smelling amazing all day — and might even inspire a spontaneous gathering around your table!

Creamy Crock Pot Chicken Marsala Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this Creamy Crock Pot Chicken Marsala is how simple it is to pull together. The magic really happens when each ingredient does its part, from the earthy punch of mushrooms to the aromatic herbs and, of course, the signature marsala wine bringing that gorgeous, caramel undertone.

Boneless, skinless chicken breasts (6, about 1.5 to 2 pounds total): The star protein, these turn perfectly tender and juicy as they simmer slowly.
Garlic powder (1 teaspoon): Provides mellow, roasted garlic flavor throughout each bite.
Dried basil (1 teaspoon): Lends a fresh herbal lift that brightens the whole dish.
Dried thyme (1 teaspoon): Infuses subtle warmth and earthiness which pairs so well with mushrooms.
Sweet paprika (½ teaspoon): Adds a gentle smokiness and a lovely dash of color.
Salt and fresh ground black pepper (to taste): Don’t skimp—seasoning is key to deep flavor.
Olive oil (1 tablespoon): For browning the chicken and locking in rich savory taste before it simmers.
Mushrooms, sliced (8 ounces): These soak up the aromatic sauce and add their own meaty bite.
Garlic cloves, minced (4): A must for layered, aromatic depth in every mouthful.
Dry marsala wine (1 cup): The essential ingredient for that distinct Marsala flavor—use a good dry variety for the best results.
Water (½ cup): Helps create just the right amount of sauce and ensures nothing sticks.
Cornstarch (¼ cup): Key for thickening the sauce so it’s irresistibly creamy, not runny.
Heavy cream (¼ cup): The finishing touch for that luxury, silky finish.
Chopped fresh parsley (for garnish): A fresh pop of color and a final wave of freshness right before serving.

How to Make Creamy Crock Pot Chicken Marsala

Step 1: Prep Your Slow Cooker and Chicken

Start by giving your slow cooker insert a light mist of cooking spray, which helps with cleanup and ensures nothing sticks to the sides. Meanwhile, season your chicken breasts on all sides with garlic powder, dried basil, dried thyme, sweet paprika, salt, and plenty of pepper. The seasonings form a delicious, flavorful base that the chicken will soak up as it cooks.

Step 2: Brown the Chicken

Heat your olive oil in a large skillet over medium-high heat. Once hot, sear the chicken breasts for three minutes per side until they’re just golden and fragrant. You’re not cooking them through at this stage—just giving them a lovely, savory crust that will amp up both the flavor and appearance of your Creamy Crock Pot Chicken Marsala.

Step 3: Layer Up the Mushrooms and Garlic

Transfer the browned chicken into the slow cooker and scatter the sliced mushrooms and minced garlic over the top. This cozy pile of mushrooms will soak up the chicken’s juices, creating a flavorful bed for everything to cook together.

Step 4: Deglaze with Marsala Wine

Place your skillet back on the heat and pour in the marsala wine. Scrape up every browned bit from the bottom—these are pure flavor! Simmer the wine for one minute, then pour it all over the chicken and mushrooms. These deglazed pan juices bring the signature taste of Chicken Marsala straight to the finished dish.

Step 5: Slow Cook to Perfection

Snap on the slow cooker lid and set it to LOW for 4 to 5 hours, or HIGH for 2 to 3 hours. Your chicken is ready when it reaches an internal temperature of 165°F—ultra-tender and almost falling apart. The house will smell spectacular!

Step 6: Make the Creamy Sauce

When the chicken is done, gently move the breasts to a plate. Whisk together the water and cornstarch in a bowl to make a smooth slurry, then stir it into the sauce in your slow cooker, followed by the heavy cream. Give the sauce a taste and add a pinch more salt or pepper if you like. For extra thick and creamy sauce, stir in a splash more cream.

Step 7: Thicken and Finish

Return the chicken to the slow cooker and spoon the sauce over the top. Cover and cook everything on HIGH for another 20 minutes. This gives the sauce time to thicken up into that luscious, creamy texture that makes Creamy Crock Pot Chicken Marsala so irresistible. Serve hot, smothered in all that velvety mushroom sauce!

How to Serve Creamy Crock Pot Chicken Marsala

Garnishes

Just before serving, sprinkle each plate with a generous shower of fresh chopped parsley. It adds the perfect burst of color and brings out the freshness of the dish. For a bistro touch, you can also add a light grating of parmesan or a twist of fresh black pepper on top.

Side Dishes

Creamy Crock Pot Chicken Marsala is heavenly over a bed of fluffy mashed potatoes, buttery egg noodles, or even a simple rice pilaf. I also love it with roasted asparagus, steamed green beans, or a bright green salad to balance the richness of the sauce.

Creative Ways to Present

If you want to make dinner special, try slicing the chicken and fanning it out over the mashed potatoes, then drizzling on extra sauce and topping with mushrooms and parsley. Want something even more comforting? Ladle it generously onto garlic toast or inside a crusty sandwich roll for a decadent, saucy treat!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Crock Pot Chicken Marsala to an airtight container and refrigerate promptly. It will stay delicious for up to 3–4 days, and the flavors actually deepen and meld as it sits, making leftovers something to look forward to!

Freezing

If you want to freeze it, place the cooled chicken and sauce in a freezer-safe bag or container, removing as much air as possible. It will keep well for up to 2 months—just thaw in the refrigerator overnight before reheating for best texture and flavor.

Reheating

To bring leftovers back to life, place them in a saucepan over low heat, adding a splash of milk or extra cream to loosen the sauce if needed. Heat gently, stirring now and then, until it’s fully warmed through. You can also reheat individual portions in the microwave, in 1-minute intervals, stirring between each.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic option for Creamy Crock Pot Chicken Marsala, bringing even more flavor and moisture. Just use the same weight and follow all the same steps—thighs stay wonderfully tender in the slow cooker.

What kind of mushrooms work best?

You have options! White button mushrooms or cremini (baby bella) mushrooms are classic, but feel free to experiment with shiitake or a wild mushroom blend for extra depth and unique flavor in your marsala sauce.

Is there a substitute for marsala wine?

If you can’t find marsala wine, a dry sherry or dry madeira can work in a pinch. However, marsala has a unique sweetness and aroma that really embodies the spirit of this dish. Avoid using marsala “cooking wine” if possible—opt for real marsala for the best Creamy Crock Pot Chicken Marsala flavor.

Can I make Creamy Crock Pot Chicken Marsala dairy-free?

Yes! Substitute a non-dairy cream like coconut cream or cashew cream for the heavy cream. The sauce will still turn out beautifully rich and smooth, and you’ll keep that amazing mushroom-marsala flavor.

How do I keep the chicken from getting dry?

Be careful not to overcook! Use a meat thermometer to check for doneness around the minimum cook time. Searing the chicken first also helps lock in those juices, so don’t skip that step for the most succulent Creamy Crock Pot Chicken Marsala.

Final Thoughts

This Creamy Crock Pot Chicken Marsala is the kind of dish that feels extravagant, yet is so easy to make you’ll want to add it to your weekly dinner rotation. I hope your home fills with the same delicious aromas and happy anticipation as mine does every time I make it. Give it a try—you won’t be disappointed!