This slow cooker Olive Garden chicken marsala recipe simmers while you work. No need for reservations, no need to change out of sweats.
I woke up thinking about breadsticks and Marsala sauce. One of those weird cravings that hits while scrolling email at 8AM, when dinner’s already on your mind but your calendar says it won’t happen.
The nearest Olive Garden is about an hour away from us, and I had back-to-back meetings, pickups, and a laundry pile giving me side-eye. Still, I didn’t want to give up on the idea.
Chicken Marsala has always been one of those dishes that feels restaurant-fancy but isn’t hard to pull off at home. Originally rooted in Sicilian cooking (where Marsala wine is made) it became a staple in Italian-American kitchens, the kind of comfort food that shows up on menus and in memories.
That craving stuck around. So around lunchtime, between work meetings and calls, I grabbed the slow cooker. Pulled out some chicken from the fridge, mushrooms in the back of the produce drawer, and the same bottle of Marsala we opened in February.
Searing the chicken only took a few minutes, and after that, it was hands-off. I got everything in the pot between calls, and it quietly did its thing while I did mine. That was it.
By the time the day wound down, the house smelled like a restaurant. Not those fancy ones, more like one of those places where everything comes out warm and hearty and fills you up without a lot of extras.
The kids were setting the table with their tiny forks, and F helped stir the sauce while I wrangled plates. We spooned the chicken over mashed potatoes, though I’ve served it with pasta and rice too, depending on what’s in the pantry
It’s the kind of meal that looks like you tried harder than you did. It works for weeknights when you need dinner to take care of itself, but also feels nice enough for when someone stops by. I’ve doubled the batch before and packed leftovers for lunches. It holds up well and reheats without turning dry.
No need to go out, no need to stress. Just something warm that comes together while you’re busy doing everything else.
Ingredients
Boneless, skinless chicken breasts are the base here, though thighs work well if you want something that stays tender in the slow cooker. Baby bella mushrooms add a deep, earthy flavor and hold up well during the long cook time. You can use white or cremini mushrooms too, or a mix if that's what you have on hand.
The Marsala wine is what gives this dish its signature flavor. A semi-sweet Marsala works best and adds depth without needing extra ingredients. This works over mashed potatoes, pasta, rice, or even roasted veggies. If you want to make it stretch, you can shred the cooked chicken and serve it with egg noodles or in a pasta bake later in the week.
See the recipe card for exact quantities.
How to Make This Slow Cooker Olive Garden Chicken Marsala Recipe
If dinner's been feeling like a rotation of the same three meals, this recipe is a solid way to change things up without adding stress. It’s hands-off, adaptable, and comes together with a few simple steps, no need to overthink it:
Season the Chicken
Pat the chicken dry, then season both sides with garlic salt, Italian seasoning, paprika, and black pepper.
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Sear in a Skillet
Melt the butter in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly browned. This step adds flavor but doesn’t need to cook the chicken through.
Transfer to Slow Cooker
Place the seared chicken in the slow cooker. Scatter the mushrooms and minced garlic on top, then pour in the Marsala wine.
Cook Low and Slow
Cover and cook on low for 4–6 hours or high for 4 hours, until the chicken is tender and cooked through. If your slow cooker runs hot, check around the 4-hour mark on low.
Thicken the Sauce
Once the chicken is done, remove it from the slow cooker and set it aside. Whisk the cornstarch with water in a small bowl to make a slurry. Stir the slurry into the slow cooker and let it cook uncovered for 5–10 minutes until thickened.
Add the Cream
Stir in the heavy cream and mix gently until the sauce is smooth. Taste and adjust seasoning if needed.
Return and Serve
Place the chicken back into the sauce and spoon some over the top. Serve warm over mashed potatoes, pasta, or rice (whatever’s easiest that night).
Storage
Let the chicken and sauce cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in individual portions using freezer-safe bags or containers. It reheats well without drying out.
To reheat, warm refrigerated portions in a saucepan over low heat or microwave in 30-second bursts, stirring in between. If frozen, thaw overnight in the fridge and reheat the same way until warmed through. Add a splash of broth or cream if the sauce thickens too much.
Top Tips
Sear the chicken first: This adds a deeper flavor and helps the chicken hold its texture after hours in the slow cooker.
Add the slurry before the cream: Always whisk in the cornstarch slurry first and let it thicken before adding cream, this helps prevent curdling!
Use up the browned bits: After searing, deglaze the skillet with a splash of Marsala wine and pour it into the slow cooker. It adds extra flavor without any extra effort.
Recipe
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Slow Cooker Olive Garden Chicken Marsala
Equipment
- Slow Cooker
- Large pan or skillet
Ingredients
- 4 chicken breasts boneless skinless
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
- 8 ounces baby bella mushrooms sliced
- 4 garlic cloves minced
- 1 cup Marsala wine
- ¼ cup water
- ¼ cup cornstarch
- ¼ cup heavy cream
Instructions
- Pat the chicken dry and season both sides with garlic salt, Italian seasoning, paprika, and black pepper.
- Melt butter in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly browned. It doesn’t need to be cooked through, just golden.
- Transfer the chicken to the slow cooker. Add the mushrooms and minced garlic on top. Pour in the Marsala wine.
- Cover and cook on low for 4–6 hours or high for 4 hours. Check at the low end if your slow cooker runs hot.
- Once the chicken is cooked, remove it and set aside. In a small bowl, whisk together the water and cornstarch to form a slurry. Stir it into the slow cooker and cook uncovered for about 5–10 minutes, until thickened.
- Stir in the heavy cream until the sauce is smooth. Return the chicken to the pot and spoon the sauce over top.
- Plate over mashed potatoes, pasta, rice, or any side that works for your night.
