Chicken Marsala Crock Pot Recipe

So you’re craving something delicious but also want to spend your day not chained to the stove? Honestly, same. That’s exactly why this Chicken Marsala Crock Pot Recipe exists—slow-cooked magic that basically makes itself while you go live your best life. Seriously, your future self will thank you. And maybe applaud. Or cry happy tears. Who knows?

Why This Recipe is Awesome

Let’s be real: some recipes act like they need a Michelin star and three sous chefs to function. Not this one. This crock pot Chicken Marsala is ridiculously easy, like “even your distracted friend who burns toast” easy. It’s tender, flavorful, and the slow cooker does pretty much all the work.
Plus, this recipe makes you feel like a culinary legend without requiring actual effort—so yeah, it’s basically the hero we all deserve.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (because bones are work and today is about ease)
  
• 1 cup Marsala wine (yes, real wine—don’t use the cooking stuff unless you hate flavor)
  
• 1 cup chicken broth
  
• 8 oz mushrooms, sliced (optional, but like… why skip them? They’re delicious.)
  
• 3 cloves garlic, minced (we measure garlic with our hearts, though)
  
• 1 small onion, finely chopped
  
• 2 tbsp butter (because butter = happiness)
  
• 1 tbsp olive oil
  
• 1 tsp dried thyme
  
• 1 tsp salt
  
• ½ tsp pepper
  
• 2 tbsp cornstarch + 2 tbsp water (for thickening)
  
• Fresh parsley, chopped for garnish (so it looks like you tried)
  

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Step-by-Step Instructions

1. Sear the chicken. Heat olive oil in a pan and sear the chicken breasts for 2–3 minutes per side. Yes, this step is technically optional, but it adds flavor and makes you feel like you know what you’re doing.

2. Load the crock pot. Place the chicken in the bottom, toss in mushrooms, garlic, and onion. Try not to just dump it aggressively—your crock pot deserves love.
   
3. Mix your liquids. Whisk together Marsala wine, chicken broth, thyme, salt, and pepper. Pour it over the chicken like you’re blessing it with deliciousness.
   
4. Cook on low for 5–6 hours or high for 3–4 hours. Go binge a show, take a nap, or ponder your life choices. The crock pot has it from here.
   
5. Thicken the sauce. Mix cornstarch and water, then stir it into the pot. Let it cook 15–20 minutes more until it thickens up. If it still looks watery, give it another few minutes—patience, friend.
   
6. Finish and serve. Stir in the butter (trust me, this matters). Garnish with parsley. Serve over mashed potatoes, rice, pasta, or straight from the pot—zero judgment.
   

Common Mistakes to Avoid

• Skipping the cornstarch. Unless you enjoy sauce with the texture of water. Your call.
  
• Using “cooking wine.” Please don’t. That stuff tastes like regret.
  
• Not seasoning enough. Bland chicken is a crime. Season like you mean it.
  
• Overcrowding the crock pot. It’s a slow cooker, not a clown car.
  
• Forgetting to sear. You can skip it, but the flavor payoff is worth the 5 minutes.
  

Alternatives & Substitutions

• No Marsala wine? Use sherry or a dry white wine. It won’t be exactly the same, but still delicious. (Marsala will haunt your dreams though.)
  
• Mushroom-hater? Leave them out. The dish will survive. Barely.
  
• Gluten-free version: You’re in luck—this recipe already is (just double-check your broth).
  
• Prefer thighs over breasts? Do it! Chicken thighs are basically the cool, juicy cousin.
  
• Want it creamier? Add ½ cup of heavy cream at the end. Your taste buds will ascend.

FAQs

Can I make this ahead of time?

Absolutely. In fact, it might taste even better the next day. Some foods age like fine wine—this is one of them.

Do I have to sear the chicken?

Technically no. Emotionally… yes. It adds flavor and keeps the texture from going full “mushy mush.”

Can I use margarine instead of butter?

You could, but like… why hurt your soul like that?

Can I use frozen chicken?

Yep, but thaw it first. The crock pot isn’t a magician—it cooks slow, not safely-from-frozen fast.

Is it okay to skip the mushrooms?

Sure. Will I silently judge you? Maybe. But the dish will still work.

How long does it keep?

Up to 4 days in the fridge—if it lasts that long. Mine never does.

Can I double the recipe?

Totally. Just make sure your crock pot can handle the load and isn’t about to overflow like a bad science experiment.

Final Thoughts

And there you have it—your new favorite Chicken Marsala Crock Pot Recipe, guaranteed to make your kitchen smell amazing and make your stomach very, very happy. Now go impress someone—or just yourself—with these slow-cooked skills. You’ve totally earned a bragging moment. Enjoy!