Chicken Marsala is the kind of Italian-American restaurant dish that feels fancy, but the slow cooker version proves you can get the same deep, savory flavor without standing over a hot skillet. Boneless chicken thighs simmer gently in a sauce of Marsala wine, mushrooms, garlic, and thyme until they are fork-tender, then a splash of cream and a cornstarch slurry thicken everything into a glossy, spoonable gravy.
Advertisements1
The trick is a quick sear at the start. That step builds the golden-brown crust and browned bits that give the sauce its rich color and flavor, and it takes less than 10 minutes. After that, the slow cooker does the rest while you go about your day.
Serve it over buttered egg noodles, mashed potatoes, or crusty bread that can soak up every drop of that mushroom-studded sauce. It is comfort food that happens to be weeknight-friendly, and it makes the whole house smell incredible.
Why You'll Love This Recipe
About the Ingredients
3 pounds (1.4 kg) boneless, skinless chicken thighs (about 8 to 10 thighs)
Thighs stay tender through slow cooking; if you only have chicken breasts, use 2.5 pounds and shorten the cook time by 1 hour on low. Look for thighs of even thickness so they cook at the same rate.
1 teaspoon kosher salt, plus more to taste
Kosher salt seasons evenly and dissolves well in the sauce. If using fine table salt, start with 3/4 teaspoon since it is much saltier by volume.
1/2 teaspoon freshly ground black pepper
Freshly cracked pepper has far more aroma than pre-ground. A pepper mill set to a medium grind works best here.
2 tablespoons olive oil, divided
Regular (not extra-virgin) olive oil handles the sear heat better. Avocado oil is a good high-heat substitute if you prefer a neutral flavor.
12 ounces (340 g) cremini mushrooms, sliced 1/4 inch thick
Cremini (baby bella) mushrooms have more flavor than white buttons. Wipe them clean with a damp paper towel instead of rinsing so they brown rather than steam.
1 medium yellow onion (about 1 cup), thinly sliced
Yellow onion gives the sauce sweetness as it softens. Shallots or leeks can stand in for a milder, more delicate flavor.
3 garlic cloves, minced
Fresh garlic is essential for the aromatic base. Add it at the end of the sear so it does not scorch and turn bitter.
3/4 cup (180 ml) dry Marsala wine
Dry Marsala is the signature flavor; do not use sweet Marsala or the sauce will be cloying. If you avoid alcohol, substitute 3/4 cup chicken broth plus 1 tablespoon balsamic vinegar.
3/4 cup (180 ml) low-sodium chicken broth
Low-sodium broth lets you control the salt level. Vegetable broth works as a substitute for a lighter, slightly different flavor.
1 teaspoon dried thyme
Dried thyme holds up well in long cooking; use 1 tablespoon fresh thyme if you have it. Crush the dried leaves between your fingers to release more aroma.
1/3 cup (80 ml) heavy cream
Heavy cream adds body and richness without curdling. For a lighter version, use half-and-half but add it off the heat to prevent splitting.
1 tablespoon cornstarch whisked with 1 tablespoon cold water
This slurry thickens the sauce to a gravy consistency. Arrowroot powder or a gluten-free all-purpose blend works as a 1-to-1 substitute.
Tips & Tricks
Do not skip the sear
browning the chicken and mushrooms builds the flavor base, and a pale, unseared start gives you a thin, flat-tasting sauce.
Use dry Marsala, not sweet
sweet Marsala turns the sauce syrupy and dessert-like, so check the label for the word dry.
Add the cream at the very end
stirring it in during the last 15 minutes keeps it from separating or turning grainy over hours of heat.
Thicken with a slurry, not flour
whisking cornstarch into cold water first prevents lumps and gives a smooth, glossy sauce.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the thighs dry with paper towels and season both sides with the salt and pepper. Drying the surface is what allows a proper golden-brown crust to form.
2. Sear the chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C) and sear the thighs in batches for 3 to 4 minutes per side until deeply golden brown. They do not need to be cooked through; transfer them to the slow cooker.
3. Brown the mushrooms
Add the remaining 1 tablespoon oil and the mushrooms to the same skillet and cook over medium-high heat (375°F / 190°C) for 5 to 6 minutes, stirring occasionally, until browned and their moisture has evaporated. They should look shrunken and golden at the edges.
4. Soften the aromatics
Add the onion and cook for 3 minutes until translucent, then stir in the garlic and thyme and cook 30 seconds until fragrant. Scrape up any browned bits with a splash of the Marsala.
5. Deglaze and assemble
Pour the Marsala into the skillet and simmer for 1 minute, scraping the bottom, then pour the mushroom mixture and chicken broth over the chicken in the slow cooker.
6. Slow cook the chicken
Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
7. Thicken the sauce
Whisk the cornstarch slurry into the slow cooker and stir in the heavy cream. Cover and cook on high for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
8. Taste and serve
Season with additional salt and pepper to taste and serve hot over egg noodles, mashed potatoes, or rice, spooning plenty of sauce over the top.
Delicious Variations
Creamy mushroom version
stir in 1/2 cup extra heavy cream and 1/4 cup grated Parmesan at the end for an even richer, Alfredo-style sauce.
White wine and herb version
swap the Marsala for dry white wine and add 1 teaspoon chopped fresh rosemary for a brighter, herb-forward profile.
Mushroom-free version
replace the cremini with sliced baby portobellos or add a handful of frozen peas in the last 15 minutes for extra color and sweetness.
How to Store Slow Cooker Chicken Marsala
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor actually deepens overnight.
Freezer
Freeze the chicken and sauce in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute bursts, adding a splash of broth if the sauce has thickened too much.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but reduce the cook time to 3 to 4 hours on low so they do not dry out. Breasts are leaner, so check them at the 3-hour mark with an instant-read thermometer for 165°F (74°C).
Q: What can I use instead of Marsala wine?
Dry white wine or chicken broth mixed with a tablespoon of balsamic vinegar are the closest substitutes for dry Marsala. The vinegar adds the same subtle sweetness and acidity that Marsala contributes to the sauce.
Q: Can I make this recipe without a slow cooker?
Yes, you can make it in a Dutch oven on the stovetop or in a 325°F (165°C) oven for about 45 minutes. Sear the chicken and mushrooms as directed, then simmer covered until the chicken is tender and reaches 165°F (74°C).
Q: Why did my sauce turn out thin?
The sauce is thin if the cornstarch slurry was not given enough time to thicken or if too much liquid was added. Whisk the slurry into cold water first, stir it in during the last 15 minutes on high, and let the sauce bubble gently before serving.
Q: Is Chicken Marsala gluten-free?
It can be gluten-free if you use gluten-free chicken broth and a gluten-free thickener like cornstarch or arrowroot. Marsala wine and cream are naturally gluten-free, so check only your broth and any pasta you serve alongside.
If you make this Slow Cooker Chicken Marsala, I would love to hear how it turned out. Leave a comment below with your favorite way to serve it, and snap a photo for Instagram so I can see your creamy, golden results.
Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala makes juicy chicken thighs in a creamy mushroom wine sauce with almost no hands-on work for a cozy weeknight dinner.
🧂 Ingredients
- 3 pounds (1.4 kg) boneless, skinless chicken thighs (about 8 to 10 thighs)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 12 ounces (340 g) cremini mushrooms, sliced 1/4 inch thick
- 1 medium yellow onion (about 1 cup), thinly sliced
- 3 garlic cloves, minced
- 3/4 cup (180 ml) dry Marsala wine
- 3/4 cup (180 ml) low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/3 cup (80 ml) heavy cream
- 1 tablespoon cornstarch whisked with 1 tablespoon cold water
📋 Instructions
- 1Season the chicken — Pat the thighs dry with paper towels and season both sides with the salt and pepper. Drying the surface is what allows a proper golden-brown crust to form.
- 2Sear the chicken — Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C) and sear the thighs in batches for 3 to 4 minutes per side until deeply golden brown. They do not need to be cooked through; transfer them to the slow cooker.
- 3Brown the mushrooms — Add the remaining 1 tablespoon oil and the mushrooms to the same skillet and cook over medium-high heat (375°F / 190°C) for 5 to 6 minutes, stirring occasionally, until browned and their moisture has evaporated. They should look shrunken and golden at the edges.
- 4Soften the aromatics — Add the onion and cook for 3 minutes until translucent, then stir in the garlic and thyme and cook 30 seconds until fragrant. Scrape up any browned bits with a splash of the Marsala.
- 5Deglaze and assemble — Pour the Marsala into the skillet and simmer for 1 minute, scraping the bottom, then pour the mushroom mixture and chicken broth over the chicken in the slow cooker.
- 6Slow cook the chicken — Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
- 7Thicken the sauce — Whisk the cornstarch slurry into the slow cooker and stir in the heavy cream. Cover and cook on high for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
- 8Taste and serve — Season with additional salt and pepper to taste and serve hot over egg noodles, mashed potatoes, or rice, spooning plenty of sauce over the top.
