By Becky Hardin
Updated Nov 24, 2025
This Crockpot Chicken Marsala serves up tender chicken simmered in a rich, creamy mushroom and wine sauce. I love how effortlessly it comes together—every bite is hearty, silky, and full of comforting flavor. You really can’t beat this recipe for a delicious meal that’s mostly hands-off yet tastes like you spent all day in the kitchen.
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Easy Crockpot Chicken Marsala Recipe
This easy, one-pot take on chicken Marsala comes together easily in the slow cooker. I start by giving the chicken and mushrooms a quick sear, then let them simmer away in the crockpot until they’re tender and full of flavor. Just before serving, I prepare the sauce right in the crockpot for a perfectly creamy finish. It’s a simple, comforting Italian meal that always earns rave reviews at my dinner table.
Ingredients1x2x3x
- ▢ 4 boneless, skinless chicken breasts thawed if frozen
- ▢ 1 tsp dried thyme
- ▢ 1 tsp kosher salt
- ▢ ½ tsp ground black pepper
- ▢ 1½ tbsp olive oil
- ▢ 8 oz. cremini mushrooms sliced
- ▢ 1 shallot sliced
- ▢ 3 cloves garlic minced
- ▢ 1 cup dry Marsala cooking wine
- ▢ ⅓ cup water
- ▢ 3 tbsp cornstarch
- ▢ ¼ cup heavy cream
- ▢ 3 cups cooked white rice for serving
- ▢ fresh chopped parsley optional, for garnish
Video
Instructions
- Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- Season the chicken breasts with dried thyme, salt, and pepper. 4 boneless, skinless chicken breasts, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp ground black pepper
- Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker. 1½ tbsp olive oil
- Reduce the heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the Marsala wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker. 8 oz. cremini mushrooms, 1 shallot, 3 cloves garlic, 1 cup dry Marsala cooking wine
- Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
- When the cook time is complete, transfer the chicken breasts to a plate and set aside.
- In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine. ⅓ cup water, 3 tbsp cornstarch, ¼ cup heavy cream
- Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
- Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley. 3 cups cooked white rice, fresh chopped parsley
Equipment
- Crockpot
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crockpot Chicken Marsala Step by Step
Gather the ingredients : Lightly spray the inside of a 6-quart slow cooker with nonstick spray. Set aside. Season 4 boneless, skinless chicken breasts with 1 tsp of dried thyme, 1 tsp of kosher salt, and ½ tsp of ground black pepper.
Sear the chicken: Heat 1½ tbsp of olive oil in a large skillet set over medium-high heat and sear the chicken breasts for 3 minutes per side, until just browned. Place the seared chicken in the slow cooker.
Cook the chicken Marsala: Reduce the heat to medium and add the remaining oil, then stir in 8 oz. of sliced cremini mushrooms, 1 sliced shallot, and 3 minced cloves of garlic. Sauté for 2 minutes, until the mushrooms just begin to sweat, then pour in 1 cup of dry Marsala cooking wine to deglaze the pan. Simmer for 1 minute, then transfer everything to the slow cooker. Cover the slow cooker, and cook on low for 5-6 hours, or on high for 2-3 hours.
Thicken the sauce: When the cook time is complete, take the chicken breasts out of the crockpot and place them on a plate. In a measuring cup, whisk ⅓ cup of water with 3 tbsp of cornstarch until dissolved, then stir the slurry into the slow cooker. Stir in ¼ cup of heavy cream and whisk to combine.
Season: Return the chicken to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened. Taste and adjust seasonings as desired.
Serve: Serve the chicken and sauce over cooked white rice, sprinkled with chopped parsley.
A Good Wine Makes all the Difference
For savory recipes like this, you ideally want to use a dry Marsala wine. If you can’t find one, you can also use Madeira wine or fortified port wine. A dry white wine will also work, but you will lose a lot of the complexity of flavor. Keep in mind that without Marsala wine, the dish isn’t truly Chicken Marsala.
How to Store
Store leftover crockpot chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
Freeze crockpot chicken marsala in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
Crockpot chicken Marsala is saucy and full of flavor, so I like to serve it with sides that soak up some of that delicious sauce, like mashed potatoes , creamy oven baked risotto , or Parmesan polenta . To add some green to our plate, I’ll prepare roasted broccoli or asparagus .
more chicken crockpot recipes
Crockpot Chicken Wild Rice Soup
Crockpot Chicken Tortilla Soup
Crockpot Chicken Fajitas
Crockpot Chicken and Gravy
Crockpot Chicken Marsala Recipe
Equipment
- Crockpot
Ingredients
- 4 boneless, skinless chicken breasts thawed if frozen
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp olive oil
- 8 oz. cremini mushrooms sliced
- 1 shallot sliced
- 3 cloves garlic minced
- 1 cup dry Marsala cooking wine
- ⅓ cup water
- 3 tbsp cornstarch
- ¼ cup heavy cream
- 3 cups cooked white rice for serving
- fresh chopped parsley optional, for garnish
Instructions
- Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- Season the chicken breasts with dried thyme, salt, and pepper. 4 boneless, skinless chicken breasts, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp ground black pepper
- Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker. 1½ tbsp olive oil
- Reduce the heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the Marsala wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker. 8 oz. cremini mushrooms, 1 shallot, 3 cloves garlic, 1 cup dry Marsala cooking wine
- Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
- When the cook time is complete, transfer the chicken breasts to a plate and set aside.
- In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine. ⅓ cup water, 3 tbsp cornstarch, ¼ cup heavy cream
- Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
- Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley. 3 cups cooked white rice, fresh chopped parsley
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
