Italian Crock-Pot Chicken Marsala

Italian most flavorful Chicken Marsala you’ll ever have.

Italian Crock-Pot Chicken Marsala

Italian Crock-Pot Chicken Marsala


Cooking spray, for Crock-Pot

1 1/2 lb. boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

8 oz. Mushrooms, sliced
cloves garlic, minced
1 c. Marsala wine (you can sub with low-sodium chicken broth in a pinch)
1/2 c. water

1/4 c. cornstarch

2 tbsp. heavy cream, optional (to make the sauce creamier)
2 tbsp. chopped parsley

Lemon wedges, for serving



  1. Spray inside of Crock-Pot with cooking spray. Season chicken all over with salt and pepper and add to Crock-Pot. Top with mushrooms and garlic then pour marsala wine on top. Cover and cook on low for 4 to 5 hours, until chicken is cooked through.
  2. Remove cooked chicken breasts from Crock-Pot. In a small bowl, whisk together water and cornstarch and whisk into the sauce. Whisk in heavy cream, if using, then return chicken to Crock-Pot. Cover and cook on high until the sauce has thickened, about 20 minutes more.
  3. Garnish with parsley and serve with lemon wedges.

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