How to Make Classic Chicken Marsala in the Slow Cooker

Ingredients for Classic Chicken Marsala

Basic Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth (low sodium)
• 1 cup mushrooms (sliced, preferably cremini or baby bella)
• ½ cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 small onion (finely chopped)
• 3 garlic cloves (minced)
• Salt and pepper to taste
• Fresh parsley for garnish

Optional for Flavor Boost

• ½ teaspoon thyme
• ½ teaspoon oregano
• A pinch of red pepper flakes for heat

Full Recipe for Chicken Marsala in the Slow Cooker

Step-by-Step Instructions

1. Prepare the Chicken:

Season the chicken breasts with salt, pepper, and lightly dredge them in flour.

2. Sear the Chicken (Optional but Recommended):

In a skillet, heat olive oil and butter. Brown the chicken breasts for about 2 minutes per side. This step enhances flavor and locks in juices.

3. Assemble in the Slow Cooker:

Place the chicken at the bottom. Layer mushrooms, onions, and garlic on top. Pour Marsala wine and chicken broth over.

4. Cook:
   • Low setting: 5–6 hours
   • High setting: 2.5–3 hours
5. Finish the Sauce:

About 30 minutes before serving, stir in heavy cream to thicken and enrich the sauce.

6. Garnish and Serve:

Sprinkle with fresh parsley and serve hot.

Cooking in Parts

Separately Preparing Elements

You can prepare parts of this dish ahead:

• Sear and refrigerate the chicken for up to 1 day.
• Make the wine and mushroom sauce separately and store it.
• Assemble and slow cook on the day of serving.

This method works well if you’re planning a dinner party!

Temperature and Timing Details

Setting	Temperature Range	Cooking Time
Low	190–200°F (88–93°C)	5–6 hours
High	250°F (121°C)	2.5–3 hours

Note:

Chicken must reach an internal temperature of 165°F (74°C) for safe consumption.

Spices and Seasonings for the Perfect Marsala

On my experience, seasoning properly is crucial:

• Marsala Wine already has a sweet aroma, so balance it with savory herbs.
• Thyme and oregano work beautifully.
• A slight dusting of garlic powder can intensify the depth without overpowering.

Always season each layer — chicken, mushrooms, and sauce — separately for best results.

Nutritional Information

Here’s a general overview for one serving (assuming 4 servings):

Nutrient	Amount
Calories	~450 kcal
Protein	32g
Fat	25g
Carbohydrates	9g

For a lighter version, see the next section!

How to Make a Light/Diet-Friendly Version

On my experience, a lighter Chicken Marsala is just as delicious:

• Skip heavy cream; use Greek yogurt stirred in after cooking.
• Use chicken thighs instead of breasts for more flavor without extra fat (trim visible fat).
• Use less oil by skipping the searing step (though it affects depth a little).
• Choose a dry Marsala wine to cut down on sugar.

This way, one serving drops to around 300 kcal!

First and Second Course Ideas from Chicken Marsala

First Course

• Serve a small portion of Chicken Marsala over a light mushroom broth or soup base.

Second Course

• Full plates: chicken marsala served with mashed potatoes, polenta, buttered noodles, or roasted vegetables.

From my table experience, pairing it with buttery polenta makes an unforgettable meal!

How to Cook Chicken Marsala in Different Appliances

Microwave

• Not recommended for full cooking.
• But you can reheat Marsala chicken gently at 50% power to avoid drying.

Slow Cooker

• Best method for juicy, tender results (see full recipe above).

Multicooker

• Use “Sauté” to brown chicken.
• Switch to “Slow Cook” mode for 5–6 hours low or 2.5–3 high.

Skillet

• Full traditional method: Brown chicken, cook sauce, and simmer everything together in a skillet for 20–30 minutes.

Oven

• Sear chicken first.
• Bake everything together covered at 350°F (175°C) for 30–35 minutes.

Clay Pots or Dutch Oven

• Perfect for a rustic approach.
• Cook at 300°F (150°C) for about 2 hours.

Top Mistakes to Avoid When Cooking Chicken Marsala

• Overcooking the chicken until dry.
• Using cheap Marsala wine labeled as “cooking wine” (always use drinking-quality Marsala).
• Forgetting to season mushrooms separately.
• Adding cream too early — it can curdle!

Best Garnishes and Side Dishes

From my practice:

• Chopped fresh parsley (mandatory!)
• Shaved Parmesan over noodles.
• Garlic mashed potatoes for a comfort twist.
• Steamed green beans for a healthy balance.

FAQ — 15 Common Questions Answered from My Experience