The scrumptious taste of chicken Marsala without the time on the stove. You’ll have the taste of Italy on your table without much effort. This slow cooker chicken Marsala recipe is a time-saver.

Slow Cooker Chicken Marsala

This meal is full of incredible aromas. You have the Marsala wine mingling with the garlic and parsley. If there is a homemade meal that you’ll want again, it’s this one.

And the best part? It’s made in the slow cooker. That alone saves you a ton of time in the kitchen. We know how much you love slow cooker meals!

You’ll want to save this recipe to your Pinterest board so you can find it again!

What is chicken Marsala?

Chicken Marsala is a main dish named after the type of wine used in the cooking sauce. This wine originated in a small town with that name in western Sicily.

Everything about this dish screams authentic Italian. From the simmering Marsala wine sauce to the fresh mushrooms and earthy parsley. It’s all here.

How to Make Chicken Marsala

Most chicken Marsala is made in a skillet. This slow-cooker version will save you so much time in the kitchen.

Ingredients

This recipe has the following ingredients:

Boneless chicken breast
Fresh mushrooms
Minced garlic
Fresh parsley
Salt and pepper
Marsala wine
Chicken broth
Corn starch
Heavy cream

How to Prepare It Ahead of Time

You can do all the prep work ahead of time. That way, on busy mornings, all you have to do is put all the ingredients in the slow cooker and let it cook.

To make this meal ahead, just follow these easy steps:

Add the first 5 ingredients to a large zippered plastic bag. Zip to seal.
Mix the Marsala wine and chicken brother in a bowl with a lid.
Store both the bag and the bowl, sealed, in the refrigerator until you are ready to cook.

These ingredients will stay good in the fridge for up to a week.

When you are ready to cook, just put both things in the slow cooker. Turn it on low and cook for 6-8 hours.

How to Make Chicken Marsala on the Stove

Did you forget to put it in the slow cooker? It happens! Thankfully, this recipe can also be made on the stove. The ingredient amounts are the same.

The only difference is, instead of putting everything in the slow cooker, follow these steps:

Put the contents of the zippered plastic bag in a large skillet.
Cook on medium-high until the chicken is completely cooked.
Add the Marsala wine and chicken broth to the pan with the cornstarch and water mixture. Let it simmer until it thickens.
Add the heavy cream during the last 10 minutes of cooking.

That’s it!