How To Make Easy Slow Cooker Chicken Marsala Recipe

Slow Cooker Chicken Marsala Recipe
Written by The Protein Chef

The warmer weather is finally here and if you’re not at the grill you probably don’t wanna spend hours prepping meals inside. This Slow Cooker Chicken Marsala recipe is super easy and quick to prep, you get a lot of bang for your buck, and the macros are awesome!

Start this one by trimming the fat off of 3 pounds of chicken breast and then cut them in half length wise (1/4” thick or so). This next step is optional…but preferred. Season them with a little salt & pepper, add some oil into a pan, and cook your chicken on both sides for a couple minutes.

Line your slow cooker for easy clean up and add your chicken into it. Follow that with 1 cup of chicken broth, 1 tablespoon of minced garlic, 1 cup of marsala cooking wine, and 2-3 cups of some sliced mushrooms (I like a mix of portobello and white). Throw your lid on and slow cook your slow cooker chicken marsala on low for around 4 hours if you cooked it or 5 hours if you didn’t.

After 4 hours

Remove your chicken and mix together 8 tablespoons of corn starch and 2/3 cup of water. Pour that in with 1 tablespoon of Italian seasoning and mix everything together until smooth. Put your chicken back in and slow cook it on high for 30-40 minutes or until your sauce thickens up.

Last add in 1/2 cup of heavy cream, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Lightly mix and you should get something like this…

I usually portion this slow cooker chicken marsala out into 6 servings and each serving is usually around 500 grams. This number can vary so just use it as a rough estimate.

Like this one? Try our Slow Cooker Pizza recipe out next!

Slow Cooker Chicken Marsala Recipe
Print Pin Recipe
5 from 1 vote

How To Make Easy Slow Cooker Chicken Marsala Recipe

Easy and delicious meal prep Slow Cooker Chicken Marsala recipe! This recipe only takes a few minutes to prep and packs a TON of flavor!
Prep Time10 mins
Active Time5 hrs 10 mins
Total Time5 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: chicken marsala, crockpot, crockpot chicken marsala, marsala, slow cooker, slow cooker chicken marsala
Servings: 6
Calories: 396kcal
Cost: $7

Materials

  • 3 Pounds Chicken Breast 48 Ounces
  • 2 Tablespoons Olive Oil
  • 1 Cup Reduced Sodium Chicken Broth 8 Ounces
  • 1 Tablespoon Minced Garlic
  • 1 Cup Marsala Cooking Wine 8 Ounces
  • 2-3 Cups Sliced Mushrooms Your Choice
  • 8 Tablespoons Corn Starch
  • Cup Water
  • 1 Tablespoon Italian Seasoning
  • ½ Cup Heavy Cream 4 Ounces
  • Salt
  • Black Pepper

Instructions

  • Trim the fat off of your Chicken Breast and cut them in half length wise.
  • Optionally season your Chicken Breast with a little Salt & Pepper, add some Olive Oil into a pan, and cook both sides of your Chicken Breast for a couple minutes.
  • Add your Chicken Breast into your slow cooker followed by your Broth, Garlic, Wine, and Mushrooms.
  • Cook on Low for 4 hours or 5 hours if you didn’t cook your chicken before adding it in.
  • Remove your Chicken Breast.
  • Mix together your Corn Starch and Water.
  • Add that mix into your slow cooker with your Italian Seasoning and mix until smooth.
  • Put your Chicken Breast back in and cook it on High for 30-40 minutes or until your sauce thickens up.
  • Lightly mix in your Heavy Cream, Salt, and Pepper.

Video

Notes

Use a liner for your slow cooker to make life easier!
Calories in the whole recipe:
  • Calories: 2376
  • Fat: 80g
  • Saturated Fat: 32g
  • Sodium: 2711mg
  • Carbs: 80g
  • Fiber: 5g
  • Sugar: 3g
  • Protein: 334g
 
Calories in each serving (500g for me but this will vary so only use it as a base):
  • Calories: 396
  • Fat: 13.3g
  • Saturated Fat: 5.3g
  • Sodium: 451.8mg
  • Carbs: 13.3g
  • Fiber: .8g
  • Sugar: .5g
  • Protein: 55.6g

Nutrition

Serving: 500g | Calories: 396kcal | Carbohydrates: 13.3g | Protein: 55.6g | Fat: 13.3g | Saturated Fat: 5.3g | Sodium: 451.8mg | Fiber: 0.8g | Sugar: 0.5g
Tried this recipe?Mention @TheProteinChef or tag #theproteinchef!

Join Our FREE Recipe Newsletter

Invalid email address

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

5 Comments

  • You could be so much bigger if you just did a couple of things differently, you literally hold more value than 95% of the fitness industry.

    Dish is crazy btw !!

  • Hey Derek,

    This was the first meal of yours I made. I didn’t even eat it yet but can’t wait. It smells and looks tasty.

    One question though. I followed everything right, I think, and the sauce never thickened up. When I added the cream it was like adding it to soap.

    What did I mess up? Thanks pal!

  • Yo man disregard the above I figured it out. Haha! I use 3 cups water instead of 2/3cup. And forgot the chicken broth.

Leave a Comment