Let me tell you about my go-to weeknight lifesaver—this creamy crock pot chicken Marsala that practically cooks itself while I’m busy doing… well, anything else! There’s something magical about how the tender chicken soaks up all that rich Marsala wine and mushroom goodness as it simmers away. I first tried this slow-cooked version when my cousin dropped by unexpectedly last winter, and now it’s become my favorite “looks fancy but couldn’t be easier” dish. The house smells like an Italian bistro by dinnertime, and the creamy sauce? Oh, you’ll want to lick the spoon clean—trust me!
Why You’ll Love This Creamy Crock Pot Chicken Marsala
Let me count the ways this dish will steal your heart (and your appetite):
- It practically cooks itself—throw everything in the crock pot and walk away while magic happens
- Tender, fall-apart chicken bathed in that luscious Marsala cream sauce you’ll want to drink with a straw
- One pan, minimal cleanup—just sear, dump, and forget until dinner time
- Tastes like you slaved all day when really you spent maybe 10 minutes hands-on
- Perfect for busy weeknights but fancy enough for company (I won’t tell if you don’t)
Trust me, once you try this set-it-and-forget-it version, you’ll never go back to standing over the stove!
Ingredients for Creamy Crock Pot Chicken Marsala
Here’s everything you’ll need for that dreamy, silky sauce and perfectly tender chicken. I’ve learned through trial and error (and a few happy accidents) that these exact amounts make all the difference:
- 4 boneless, skinless chicken breasts – about 1.5 lbs total (pound them slightly for even cooking)
- 1 cup sliced mushrooms – baby bellas are my favorite, but white buttons work great too
- 2 cloves garlic, minced – fresh is non-negotiable here, trust me
- 1/2 cup Marsala wine – not cooking wine, get the good drinking kind near the dessert wines
- 1/2 cup chicken broth – low-sodium so we can control the salt
- 1/2 cup heavy cream – see that “heavy”? No substitutes if you want that luxurious texture
- 1 tsp dried thyme – or 1 tbsp fresh if you’ve got it
- 2 tbsp olive oil – for that perfect golden sear
- Salt and pepper – to taste (I do about 1 tsp salt and 1/2 tsp pepper)
- 1 tbsp cornstarch (optional) – mix with water if you like your sauce extra clingy
Pro tip: Measure everything before you start – that way you can just toss it all in when the time comes!
How to Make Creamy Crock Pot Chicken Marsala
Okay, let’s get cooking! I promise this is easier than folding a fitted sheet (why are those things so impossible?). Just follow these simple steps, and you’ll have restaurant-quality chicken Marsala with minimal effort.
Step 1: Sear the Chicken
First, heat your olive oil in a skillet over medium-high heat – give it a minute to get nice and hot. Pat those chicken breasts dry (this helps them brown beautifully) and season them generously with salt and pepper. Sear them for about 2-3 minutes per side – just until they get that gorgeous golden crust. Don’t worry about cooking them through; we’re just locking in those juices and flavors before the slow cooker works its magic!
Step 2: Sauté Mushrooms and Garlic
Same pan, lower the heat to medium, and toss in those sliced mushrooms. Let them get all golden and delicious for about 2 minutes – you’ll start smelling that earthy goodness. Add the minced garlic and cook just 30 seconds more (garlic burns fast, so stay close!). This quick sauté amplifies their flavors tenfold compared to just tossing them in raw.
Step 3: Slow Cook the Dish
Transfer everything to your crock pot – chicken first, then the mushroom mixture on top. Pour in the Marsala wine and chicken broth, sprinkle with thyme, give it a gentle stir, and cover. Now comes the easy part: set it on low for 4-5 hours or high for 2-3 hours. I prefer low for extra tenderness, but both work beautifully!
Step 4: Finish with Cream
About 15 minutes before serving, stir in that glorious heavy cream – this is when plain chicken Marsala transforms into something heavenly. If you like your sauce thicker (I do!), mix 1 tbsp cornstarch with 1 tbsp cold water and stir it in, letting it cook uncovered for those last few minutes. Oh, that glossy, velvety sauce? Pure comfort in a bowl!
Tips for Perfect Creamy Crock Pot Chicken Marsala
After making this dish more times than I can count (my neighbors keep “accidentally” dropping by at dinner time), I’ve picked up some foolproof tricks:
- Fresh thyme makes all the difference – swap that dried stuff for a tablespoon of fresh leaves if you can
- Don’t peek! Every time you lift the lid, you add 15 minutes to cooking time (I learned this the hard way)
- Taste before serving – Marsala wines vary in sweetness, so adjust salt and pepper accordingly
- Use room temp cream – cold cream can sometimes make the sauce separate (a quick whisk fixes it though)
- Slice against the grain when serving – makes even well-done chicken seem tender
Oh, and if your sauce looks too thin? Just simmer uncovered for 10 extra minutes – no cornstarch needed!
Serving Suggestions for Creamy Crock Pot Chicken Marsala
Oh, the possibilities! This saucy beauty loves to play well with others. My favorite way? Spooned over a heaping pile of buttery mashed potatoes—the ultimate comfort combo. But don’t let me stop you! Here’s what else works magic:
- Egg noodles or fettuccine – those ribbons catch every drop of that Marsala cream sauce
- Creamy polenta – like edible velvet for your chicken
- Garlic bread – because mopping up that sauce is mandatory
- Simple risotto – takes this meal straight to fancy-town
Pro tip: Sprinkle with fresh parsley right before serving—that pop of green makes it look restaurant-worthy!
Storage and Reheating Instructions
Now, let’s talk about keeping those leftovers tasting amazing! (Because let’s be real—this stuff tastes even better the next day.) Store cooled portions in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—microwave at 50% power or warm gently in a skillet with a splash of broth to keep that chicken juicy. Freeze it? Absolutely! Just skip the cream step before freezing, then add it fresh when reheating. The mushrooms might get a bit softer, but that Marsala flavor just gets deeper!
Creamy Crock Pot Chicken Marsala Variations
Oh, the fun begins when you start playing with this recipe! My cousin Gina swears by swapping half the mushrooms for thinly sliced shallots – “adds a sweet depth,” she says. Here are my favorite twists when I’m feeling adventurous:
- White wine version – use dry Chardonnay instead of Marsala and add a splash of lemon juice
- Spinach lovers – stir in two big handfuls of fresh spinach those last 10 minutes
- Extra hearty – toss in some crispy pancetta bits before serving
- Cream cheese hack – replace heavy cream with 4 oz softened cream cheese for extra tang
My wildest experiment? Adding roasted red peppers – surprisingly amazing with the Marsala!
FAQs About Creamy Crock Pot Chicken Marsala
Q1. What can I use if I don’t have Marsala wine?
No Marsala? No problem! A dry white wine like Chardonnay works in a pinch—just add a teaspoon of sugar to mimic Marsala’s sweetness. My grandma’s hack? Half sherry, half grape juice for that rich depth. But trust me, real Marsala makes all the difference if you can get it!
Q2. Can I skip searing the chicken?
You can, but you’ll miss out on that gorgeous flavor! Searing creates those tasty brown bits (chefs call it fond) that make the sauce incredible. If you’re truly rushed, toss the raw chicken right in—it’ll still taste good, just not magical.
Q3. My sauce is too thin—help!
Easy fix! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and let it cook uncovered for 10 minutes. Or, my lazy method? Just simmer longer with the lid off—the extra evaporation thickens it beautifully.
Q4. Can I use chicken thighs instead?
Absolutely! Thighs stay juicier in the slow cooker. Just increase the cooking time by about 30 minutes—their extra fat means they can handle the longer cook time without drying out.
Q5. Can I make this dairy-free?
You bet! Swap the heavy cream for full-fat coconut milk (the canned kind). It sounds weird, but that creamy richness works shockingly well with the Marsala flavor. Just add it at the very end like you would the cream.
Nutritional Information
Here’s the scoop per serving (about 1 chicken breast with sauce) – but remember, these are estimates that’ll dance a bit depending on your exact ingredients. My philosophy? Enjoy first, count later!
- Calories: 350
- Protein: 30g
- Carbs: 8g
- Fat: 18g
Psst – that Marsala wine? Most alcohol cooks off, leaving just its lovely flavor behind!
PrintIrresistible 4-Ingredient Creamy Crock Pot Chicken Marsala
A simple and delicious creamy chicken Marsala made in the crock pot. Tender chicken breasts cooked in a rich Marsala wine and mushroom sauce.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Heat olive oil in a pan over medium heat. Sear chicken breasts for 2-3 minutes per side until golden. Transfer to the crock pot.
- In the same pan, sauté mushrooms and garlic for 2-3 minutes. Add to the crock pot.
- Pour Marsala wine and chicken broth into the crock pot. Add thyme, salt, and pepper. Stir gently.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Before serving, stir in heavy cream. For a thicker sauce, mix cornstarch with 1 tbsp water and stir into the sauce. Cook for an additional 10 minutes.
- Serve over pasta, rice, or mashed potatoes.
Notes
- For a richer taste, use fresh mushrooms instead of canned.
- Adjust salt and pepper to your preference.
- If Marsala wine isn’t available, substitute with dry white wine and a splash of sherry.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
