26+ Comforting Crockpot Chicken Marsala Recipes for This Season

If you’re a fan of rich, savory dishes that require minimal effort, then crockpot cooking is your best friend.

One of the most beloved comfort foods is chicken marsala, with its tender chicken and flavorful marsala wine sauce.

But why settle for just one recipe when you can explore a variety of delicious ways to make this dish?

In this post, we’ve compiled 26+ Crockpot Chicken Marsala recipes that will surely satisfy your cravings.

From the classic version to creative twists, there’s a recipe here for everyone.

Whether you’re looking to add veggies, switch up the protein, or try a new sauce, these recipes will elevate your crockpot meals.

So, get ready to indulge in these easy and delicious dishes that are perfect for busy weeknights or special family gatherings.

The best part? You can throw all the ingredients into the crockpot, let it cook, and come back to a perfectly flavorful meal without the hassle.

26+ Comforting Crockpot Chicken Marsala Recipes for This Season

Crockpot Chicken Marsala is a dish that can be made in countless ways, making it versatile enough to suit any palate.

From classic recipes to new variations, the possibilities are endless.

These 26+ crockpot chicken marsala recipes provide a wide array of options, each packed with flavor and the convenience of slow cooking.

No matter what version you choose to try, you can count on this dish to bring a comforting, delicious meal to your table.

So, roll up your sleeves, grab your crockpot, and get ready to enjoy one of the most comforting and flavorful dishes around.

Classic Crockpot Chicken Marsala

This Classic Crockpot Chicken Marsala is a rich and savory dish that brings out the best flavors of tender chicken, earthy mushrooms, and a creamy marsala wine sauce. Cooking it in the crockpot allows the flavors to meld beautifully, making it a perfect meal for busy weeknights or special occasions. The slow-cooking process also ensures that the chicken remains juicy and flavorful. Serve it over pasta, mashed potatoes, or rice for a comforting and elegant dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• 2 tablespoons butter

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and oregano.
2. Add the minced garlic and sliced mushrooms on top of the chicken.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender.
5. About 30 minutes before serving, stir in the heavy cream and cornstarch mixture. Add the butter to enhance the richness.
6. Let the sauce thicken as it continues to cook for the remaining time.
7. Serve warm over pasta or mashed potatoes, garnished with fresh parsley if desired.

This Classic Crockpot Chicken Marsala delivers restaurant-quality flavors with minimal effort. The slow-cooked marsala sauce enhances the dish’s depth, making it a guaranteed crowd-pleaser. It’s a versatile dish that can be paired with different sides, ensuring a delicious meal every time.

Garlic Butter Crockpot Chicken Marsala

If you’re looking for a twist on the classic, this Garlic Butter Crockpot Chicken Marsala is a must-try! This version features a luscious garlic butter sauce infused with marsala wine, giving the dish an extra layer of richness. The slow cooker does all the work, making it an effortless yet impressive dinner option. The creamy and savory combination of butter, garlic, and marsala wine makes this dish irresistible.

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

1. Melt 1 tablespoon of butter in a pan and sear the chicken thighs on both sides until golden brown. Transfer them to the crockpot.
2. In the same pan, add another tablespoon of butter and sauté the garlic until fragrant. Add to the crockpot.
3. Pour in the Marsala wine and chicken broth. Add the mushrooms, Italian seasoning, salt, and pepper.
4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is fully cooked.
5. About 30 minutes before serving, stir in the heavy cream and cornstarch mixture. Add the remaining butter to enhance the flavor.
6. Allow the sauce to thicken as it cooks for the final 30 minutes.
7. Serve warm over pasta or rice for a creamy and indulgent meal.

This Garlic Butter Crockpot Chicken Marsala is a step up from the traditional version, offering a deeper, buttery richness that pairs beautifully with the marsala wine. The slow-cooked garlic butter sauce makes each bite incredibly flavorful, making it an instant family favorite.

Healthy Crockpot Chicken Marsala with Greek Yogurt

For a lighter take on the classic dish, this Healthy Crockpot Chicken Marsala with Greek Yogurt swaps out heavy cream for protein-packed Greek yogurt while still delivering the same creamy, comforting flavors. This version is perfect for those who want a guilt-free indulgence without sacrificing taste. The slow-cooking method ensures tender chicken, while the yogurt gives the sauce a luscious texture without extra fat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup low-sodium chicken broth
• 1 cup sliced mushrooms
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup plain Greek yogurt
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and thyme.
2. Add the minced garlic and mushrooms over the chicken.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is fully cooked.
5. About 30 minutes before serving, whisk in the Greek yogurt and cornstarch mixture. Stir well to combine.
6. Let the sauce thicken as it continues to cook.
7. Serve warm over quinoa, whole wheat pasta, or mashed cauliflower for a healthy and satisfying meal.

This Healthy Crockpot Chicken Marsala with Greek Yogurt is a fantastic way to enjoy a creamy and comforting dish without the extra calories. The Greek yogurt provides a delicious tangy creaminess, making this a nutritious yet flavorful meal. Perfect for a light yet satisfying dinner!

Crockpot Chicken Marsala with Fresh Herbs

This Crockpot Chicken Marsala with Fresh Herbs elevates the classic recipe by incorporating fresh herbs like rosemary, thyme, and basil to enhance the dish’s aromatic flavors. The slow-cooked chicken absorbs the rich marsala wine sauce, creating a dish that is both comforting and refreshing. Ideal for special occasions or a relaxing family dinner, this version will quickly become a new favorite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• ¼ cup fresh basil, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt and pepper.
2. Add the garlic, rosemary, and thyme to the pot. Top with mushrooms and drizzle with olive oil.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
5. About 20 minutes before serving, stir in the heavy cream and fresh basil.
6. Let the sauce simmer to thicken and absorb the herbal flavors.
7. Serve warm with mashed potatoes or rice for a fragrant, comforting meal.

This Crockpot Chicken Marsala with Fresh Herbs is a refined and flavorful twist on the classic dish. The fresh herbs add a vibrant and aromatic touch, making this a sophisticated option for any dinner. The creamy sauce pairs perfectly with the tender chicken, making it a truly memorable meal.

Lemon and Marsala Crockpot Chicken

If you’re in the mood for something light yet full of flavor, this Lemon and Marsala Crockpot Chicken offers a delightful citrus twist. The combination of bright lemon juice and the rich marsala wine creates a balance between tart and savory, making this dish a refreshing alternative to the typical chicken marsala. It’s a wonderful meal that works just as well for a weekday dinner as it does for an elegant weekend gathering.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 tablespoon lemon zest
• ¼ cup lemon juice
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Place the chicken thighs in the crockpot and season with salt and pepper.
2. Add the garlic, lemon zest, and lemon juice over the chicken.
3. Add the mushrooms and pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender.
5. About 20 minutes before serving, stir in the butter and flour to thicken the sauce.
6. Allow the sauce to simmer, incorporating the flavors of lemon and marsala.
7. Serve warm with couscous or roasted vegetables for a fresh, light meal.

This Lemon and Marsala Crockpot Chicken is a bright and refreshing take on the classic. The tangy lemon adds a burst of flavor, perfectly balancing the rich marsala wine. It’s a light yet satisfying dish that’s perfect for those looking for a citrus-infused version of the traditional recipe.

Crockpot Chicken Marsala with Spinach and Parmesan

For a boost of nutrients and a rich, cheesy finish, this Crockpot Chicken Marsala with Spinach and Parmesan incorporates fresh spinach and grated parmesan cheese into the sauce. The spinach adds a healthy, vibrant touch, while the parmesan enriches the marsala sauce, creating a comforting and creamy dish. It’s a great way to turn a classic recipe into a more well-rounded, wholesome meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 3 cups fresh spinach, chopped
• ½ cup grated parmesan cheese
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and oregano.
2. Add the garlic, mushrooms, and chopped spinach over the chicken.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
5. About 20 minutes before serving, stir in the heavy cream and grated parmesan cheese.
6. Allow the sauce to thicken and become creamy with the added spinach and cheese.
7. Serve warm over whole wheat pasta or rice for a nutrient-packed and indulgent meal.

This Crockpot Chicken Marsala with Spinach and Parmesan is an upgraded version of the classic, featuring added greens and a cheesy, creamy finish. The spinach adds freshness while the parmesan gives the sauce an extra layer of depth, making this a hearty and flavorful meal.

Crockpot Chicken Marsala with Bacon

For a savory, smoky twist, this Crockpot Chicken Marsala with Bacon incorporates crispy bacon into the sauce, enhancing the dish’s richness and adding a delightful crunch. The combination of bacon, mushrooms, and marsala wine creates a unique, bold flavor that pairs wonderfully with tender chicken. It’s a great way to transform the traditional recipe into something even more indulgent.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 3 cloves garlic, minced
• 6 slices bacon, chopped
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. In a skillet, cook the bacon over medium heat until crispy. Remove and set aside.
2. Place the chicken breasts in the crockpot and season with salt, pepper, and rosemary.
3. Add the garlic, mushrooms, and cooked bacon on top of the chicken.
4. Pour in the Marsala wine and chicken broth.
5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is fully cooked.
6. About 30 minutes before serving, stir in the heavy cream to create a creamy sauce.
7. Serve warm with mashed potatoes or garlic bread to soak up the rich, smoky sauce.

This Crockpot Chicken Marsala with Bacon adds a smoky twist that enhances the flavors of the marsala wine sauce. The crispy bacon gives the dish an extra layer of indulgence, making it a perfect choice for anyone craving a heartier, more flavorful chicken marsala.

Crockpot Chicken Marsala with Sweet Potatoes

In this Crockpot Chicken Marsala with Sweet Potatoes, the sweetness of the potatoes perfectly complements the savory flavors of the marsala sauce. This version adds a healthy touch by incorporating nutrient-dense sweet potatoes, which absorb the rich sauce and enhance the overall meal. It’s a wonderful option for those looking to add more vegetables and balance to the dish without sacrificing flavor.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken thighs in the crockpot and season with salt, pepper, and cinnamon.
2. Add the garlic, mushrooms, and cubed sweet potatoes to the pot.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken and sweet potatoes are tender.
5. About 20 minutes before serving, stir in the heavy cream to create a creamy, rich sauce.
6. Let the sauce thicken as it continues to cook.
7. Serve warm with a side salad or steamed broccoli for a well-rounded and hearty meal.

This Crockpot Chicken Marsala with Sweet Potatoes is a deliciously unique take on the classic dish. The sweet potatoes add a natural sweetness that balances out the savory marsala sauce, creating a flavorful and wholesome meal that’s perfect for any season.

Crockpot Chicken Marsala with Artichokes

This Crockpot Chicken Marsala with Artichokes offers a delightful twist by incorporating tender artichoke hearts, which add a subtle tanginess that complements the rich marsala wine sauce. The artichokes provide an extra layer of flavor and texture, making this dish feel more sophisticated. It’s an excellent option for those looking to elevate their classic chicken marsala into something truly unique.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 1 can (14 oz) artichoke hearts, drained and quartered
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and basil.
2. Add the garlic, mushrooms, and artichoke hearts over the chicken.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
5. About 20 minutes before serving, stir in the heavy cream to create a rich, creamy sauce.
6. Let the sauce simmer to thicken.
7. Serve warm with couscous or pasta to soak up the flavorful sauce.

This Crockpot Chicken Marsala with Artichokes is a flavorful and elegant variation of the classic. The artichokes add a delightful tang that balances the sweetness of the marsala wine, making each bite more exciting. It’s an excellent choice for those who love Mediterranean-inspired flavors.

Crockpot Chicken Marsala with Peas and Carrots

For a comforting and colorful addition to the traditional chicken marsala, this Crockpot Chicken Marsala with Peas and Carrots brings in the natural sweetness of peas and carrots. The vegetables absorb the rich marsala sauce, infusing them with flavor and providing a beautiful, balanced dish. This recipe is a perfect way to get extra veggies into your meal while keeping things deliciously satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 1 cup frozen peas
• 1 cup baby carrots, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and thyme.
2. Add the garlic, mushrooms, peas, and carrots to the crockpot.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
5. About 20 minutes before serving, stir in the heavy cream to add richness and creaminess to the sauce.
6. Allow the sauce to simmer and thicken.
7. Serve warm with mashed potatoes or rice to complete the meal.

This Crockpot Chicken Marsala with Peas and Carrots is a fantastic way to incorporate vegetables into your chicken marsala. The peas and carrots add a burst of color and natural sweetness, making it a hearty, well-rounded meal that is both nutritious and flavorful.

Crockpot Chicken Marsala with Zucchini

This Crockpot Chicken Marsala with Zucchini is a light and healthy variation that adds fresh, tender zucchini into the dish. Zucchini soaks up the flavorful marsala sauce while maintaining its slight crispness. This dish is a perfect way to enjoy a lighter version of chicken marsala while still savoring all the rich flavors. It’s ideal for a summertime dinner when zucchini is in season.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 2 medium zucchinis, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and parsley.
2. Add the garlic, mushrooms, and zucchini to the crockpot.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender.
5. About 20 minutes before serving, stir in the heavy cream to add creaminess and richness to the sauce.
6. Let the sauce simmer to thicken.
7. Serve warm with quinoa or a side salad for a fresh, light meal.

This Crockpot Chicken Marsala with Zucchini is a great choice for those looking to enjoy the classic dish in a lighter form. The zucchini adds freshness and a mild flavor that complements the deep, savory marsala sauce, making it an ideal summer meal.

Crockpot Chicken Marsala with Cauliflower Rice

For a low-carb version of the classic dish, this Crockpot Chicken Marsala with Cauliflower Rice swaps traditional rice for cauliflower rice. The cauliflower rice is a perfect substitute, soaking up the flavorful marsala sauce without the added carbs. This is a fantastic option for those looking to enjoy a healthier version of chicken marsala without compromising on taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 3 cloves garlic, minced
• 1 teaspoon dried sage
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream
• 4 cups cauliflower rice (fresh or frozen)

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and sage.
2. Add the garlic and mushrooms to the crockpot.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
5. About 30 minutes before serving, stir in the heavy cream to thicken the sauce and create a rich texture.
6. In the last 10 minutes, steam or microwave the cauliflower rice until tender, then serve alongside the chicken.
7. Serve the chicken and sauce over cauliflower rice for a low-carb, comforting meal.

This Crockpot Chicken Marsala with Cauliflower Rice is an excellent way to enjoy a healthier, low-carb alternative to the classic dish. The cauliflower rice absorbs the savory marsala sauce, making it a satisfying and guilt-free meal for those on a keto or low-carb diet.

Crockpot Chicken Marsala with Roasted Garlic

For those who adore the rich, sweet flavor of roasted garlic, this Crockpot Chicken Marsala with Roasted Garlic adds depth and warmth to the classic recipe. Roasting the garlic before adding it to the crockpot mellows out its sharpness and gives the sauce a sweet, aromatic quality that perfectly complements the marsala wine. This variation is a must-try for garlic lovers.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 1 head of garlic, roasted (see instructions below)
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. To roast the garlic: cut off the top of the garlic head, drizzle with olive oil, wrap it in foil, and roast at 400°F (200°C) for 30-40 minutes, until soft and caramelized.
2. Once the garlic is roasted, squeeze the cloves out and mash them into a paste.
3. Place the chicken breasts in the crockpot and season with salt, pepper, and rosemary.
4. Add the mashed roasted garlic, mushrooms, Marsala wine, and chicken broth to the pot.
5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
6. About 20 minutes before serving, stir in the heavy cream to create a rich, creamy sauce.
7. Serve warm with pasta or roasted vegetables to complement the garlic’s sweetness.

This Crockpot Chicken Marsala with Roasted Garlic offers a deeper, sweeter flavor than traditional recipes. The roasted garlic adds a comforting, caramelized touch that perfectly balances the savory marsala sauce, making this dish perfect for garlic enthusiasts.

Crockpot Chicken Marsala with Sun-Dried Tomatoes

This Crockpot Chicken Marsala with Sun-Dried Tomatoes adds a vibrant, tangy twist to the classic recipe. Sun-dried tomatoes bring a concentrated burst of flavor that pairs beautifully with the marsala wine and mushrooms. The rich, sweet-tart notes from the tomatoes balance the savory sauce, giving this dish a Mediterranean flair that’s perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• ½ cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and oregano.
2. Add the garlic, mushrooms, and sun-dried tomatoes over the chicken.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender.
5. About 20 minutes before serving, stir in the heavy cream to create a creamy, luscious sauce.
6. Let the sauce simmer to thicken.
7. Serve warm over couscous or pasta to soak up the rich, flavorful sauce.

This Crockpot Chicken Marsala with Sun-Dried Tomatoes brings a Mediterranean twist that adds depth and complexity to the traditional recipe. The sun-dried tomatoes infuse the sauce with a slightly sweet and tangy flavor, making this dish perfect for a special dinner.

Crockpot Chicken Marsala with Balsamic Vinegar

For a tangy, slightly sweet variation, this Crockpot Chicken Marsala with Balsamic Vinegar uses balsamic vinegar to elevate the marsala sauce. The vinegar’s deep, complex flavor balances the richness of the wine and chicken, adding a bit of acidity that enhances the entire dish. This version is perfect for those who enjoy a slightly sharper, more intense flavor profile.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and thyme.
2. Add the garlic and mushrooms over the chicken.
3. Pour in the Marsala wine, chicken broth, and balsamic vinegar.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is fully cooked.
5. About 20 minutes before serving, stir in the heavy cream to add richness and create a creamy sauce.
6. Allow the sauce to simmer and thicken.
7. Serve warm over roasted vegetables or mashed potatoes for a comforting, balanced meal.

This Crockpot Chicken Marsala with Balsamic Vinegar is a bold variation that adds depth and complexity. The balsamic vinegar balances the sweetness of the marsala wine, making this dish perfect for anyone looking to enjoy a more intense and tangy take on chicken marsala.

Crockpot Chicken Marsala with Garlic Parmesan Sauce

For those who love the rich flavors of garlic and parmesan, this Crockpot Chicken Marsala with Garlic Parmesan Sauce is the perfect choice. The creamy, cheesy sauce elevates the classic marsala flavor, creating a decadent, comforting dish that’s packed with umami. It’s an indulgent option that’s perfect for special occasions or a family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 4 cloves garlic, minced
• ½ cup grated parmesan cheese
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and basil.
2. Add the garlic and mushrooms over the chicken.
3. Pour in the Marsala wine and chicken broth.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
5. About 20 minutes before serving, stir in the heavy cream and grated parmesan cheese to create a creamy, cheesy sauce.
6. Let the sauce simmer to thicken.
7. Serve warm with garlic bread or roasted vegetables to enjoy the rich, garlicky flavor.

This Crockpot Chicken Marsala with Garlic Parmesan Sauce is a comforting and indulgent twist on the traditional recipe. The garlic and parmesan cheese give the sauce a rich, creamy texture, making this dish a perfect treat for cheese lovers.

Crockpot Chicken Marsala with Sweet Balsamic Onions

In this Crockpot Chicken Marsala with Sweet Balsamic Onions, caramelized onions cooked in balsamic vinegar add a sweet and tangy flavor that complements the marsala sauce beautifully. The sweet onions create a perfect balance with the savory richness of the chicken and mushrooms, adding a depth of flavor that transforms the dish. This recipe is ideal for those who enjoy the flavors of caramelized onions.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 2 large onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and thyme.
2. Add the garlic and mushrooms over the chicken.
3. In a skillet, sauté the onions with balsamic vinegar until they become caramelized, about 10 minutes.
4. Add the caramelized onions to the crockpot along with the Marsala wine and chicken broth.
5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender.
6. About 20 minutes before serving, stir in the heavy cream to make the sauce creamy and rich.
7. Serve warm over rice or pasta to enjoy the full flavor of the sweet balsamic onions.

This Crockpot Chicken Marsala with Sweet Balsamic Onions adds a unique sweetness and depth of flavor to the classic recipe. The balsamic onions are a perfect complement to the marsala sauce, making this a sophisticated and delicious dish.

Crockpot Chicken Marsala with Caramelized Shallots

If you’re looking for a more delicate and refined flavor, this Crockpot Chicken Marsala with Caramelized Shallots is a wonderful choice. The sweetness of the caramelized shallots, combined with the marsala wine sauce, adds a layer of complexity to the dish. This version is perfect for anyone who enjoys the soft, sweet flavor of shallots and the richness of marsala wine.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 4 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and rosemary.
2. Add the garlic and mushrooms over the chicken.
3. In a skillet, sauté the shallots until caramelized, about 10-12 minutes.
4. Add the caramelized shallots to the crockpot, along with the Marsala wine and chicken broth.
5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through.
6. About 20 minutes before serving, stir in the heavy cream to create a rich, creamy sauce.
7. Serve warm with mashed potatoes or pasta to fully enjoy the caramelized shallots and marsala sauce.

This Crockpot Chicken Marsala with Caramelized Shallots is a sophisticated variation that adds a rich, subtle sweetness from the shallots. The flavor of the shallots enhances the marsala sauce, creating a deliciously unique take on the traditional recipe.

Note: More recipes are coming soon!