Slow Cooker Turkey Marsala Recipe

If you’re craving something that’s rich, comforting, and effortless to prepare, this Slow Cooker Turkey Marsala Recipe is going to be your new go-to. I absolutely love how the tender turkey breasts soak up that gorgeous Marsala wine sauce, creating a meal that feels special yet comes together with minimal fuss. Whether you’re looking for a cozy dinner or want to impress without the stress, you’ll find that this slow cooker recipe hits all the right notes—flavorful, homey, and seriously satisfying. Stick around, because I’m about to share all my insider tips to help you nail it perfectly every time.

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Ingredients You’ll Need

The ingredients list for this Slow Cooker Turkey Marsala Recipe is refreshingly simple, but each component brings something special to the table. I always suggest picking fresh mushrooms and good-quality Marsala wine because these flavors really shine through in the sauce.

• Turkey breast: Choose fresh or thawed turkey breast pieces about 4 to 6 large chunks—they hold up well to slow cooking.
• Salt and pepper: Basic but essential for seasoning and bringing out natural flavors.
• Olive oil: For browning the turkey and adding a subtle richness.
• Holland House Marsala Cooking Wine: This is the star for a deeply flavored, slightly sweet sauce—don’t skip this!
• Garlic: Fresh minced cloves pack such a bright punch.
• Chicken stock: Use salted stock so you control seasoning better—adds depth to the sauce.
• Cremini mushrooms: Sliced and earthy, they compliment the Marsala brilliantly.
• Green onion: Gives a fresh, mild onion flavor—great for topping or stirring in.
• Pepper: Just a pinch to enhance the sauce without overpowering.
• Fresh thyme sprigs: Aromatic and savory, these bring herby magic.
• Water: To help mix the cornstarch slurry and thicken the sauce.
• Cornstarch: This will give your sauce that perfect, glossy thickness—adjust as needed.
• Heavy cream: For finishing the sauce with a luscious richness you’ll adore.

Variations

I like to keep this recipe pretty classic, but it’s also a brilliant base for you to get creative. Once you know the basics, feel free to tweak it to your family’s tastes or dietary needs. Personalization is part of the fun!

• Variation: For a dairy-free version, simply replace heavy cream with coconut cream or a plant-based alternative—I’ve tried both and still got a silky finish that everyone loved.
• Variation: Swap cremini mushrooms for shiitake or portobello for a more intense umami flavor—I discovered this when I was out of creminis and it was surprisingly delicious.
• Variation: Add a splash of balsamic vinegar with the Marsala to deepen the sauce’s complexity; my husband swears it’s his favorite tweak.

How to Make Slow Cooker Turkey Marsala Recipe

Step 1: Brown the Turkey for Flavor and Color

Start by seasoning both sides of your turkey breast with salt and pepper. This always helps to season the meat right from the start. Heat a tablespoon of olive oil in a large skillet over medium-high heat, and brown the turkey pieces for about 4 to 6 minutes per side until they develop a beautiful golden crust. Don’t skip this step—it’s where a lot of the flavor develops! Once nicely browned, transfer the turkey to a plate and set aside.

Step 2: Build Your Marsala Base

Reduce your skillet heat to medium, then add the Marsala wine and minced garlic to the pan. Stir and let it cook for 1-2 minutes until the wine reduces just slightly—it releases that signature sweet and nutty aroma you’re after. Pour this fragrant mixture straight into your slow cooker, immediately layering in the chicken stock, sliced mushrooms, and a good pinch of pepper. These ingredients will mingle and create the sauce base where your turkey will shine.

Step 3: Slow Cook and Infuse Flavors

Place the browned turkey breasts on top of the sauce along with fresh thyme sprigs for added herbiness. Cover and cook on HIGH for 2 hours or LOW for 5 hours. I typically choose LOW because it gives the flavors even longer to meld, resulting in tender, juicy turkey that falls apart easily. Resist the urge to peek too often—you want that steady heat!

Step 4: Thicken the Sauce Perfectly

When the turkey is cooked through, carefully remove it and set aside to keep warm. Mix water and cornstarch to create a slurry and stir it into the slow cooker sauce. Pop the turkey back in, cover, and cook on HIGH for 20 minutes or until the sauce thickens nicely. This step is what transforms the dish from good to restaurant-quality, so be patient here.

Step 5: Add Cream and Serve

Finally, stir in the heavy cream to the thickened sauce for that luscious, velvety finish. Spoon the creamy Marsala sauce over your turkey breasts when plating. If you want to elevate it just a bit more, sprinkle some fresh parsley on top—I do this all the time, and it adds such a lovely fresh pop.

How to Serve Slow Cooker Turkey Marsala Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or even some thinly sliced green onions for a bit of brightness and color contrast. It makes the dish look inviting and adds a layer of fresh flavor that complements the creamy Marsala sauce nicely.

Side Dishes

Personally, I pair this with creamy mashed potatoes or buttery egg noodles—both soak up the sauce beautifully. Steamed green beans or roasted asparagus work well for a fresh crunch, balancing the richness of the meat and sauce.

Creative Ways to Present

For a dinner party, I’ve served turkey marsala over a bed of wild rice topped with sautéed mushrooms, accompanied by a simple arugula salad dressed lightly with lemon vinaigrette. It elevates the presentation but is super easy to pull off, letting the turkey marsala remain the star of the evening.

Make Ahead and Storage

Storing Leftovers

I usually let the leftovers cool completely before transferring them to an airtight container. Stored in the fridge, they stay good for up to 3 days. The sauce tends to thicken quite a bit in the fridge, so you may want to add a splash of chicken stock when reheating.

Freezing

This recipe freezes beautifully—I’ve frozen the turkey breasts and sauce separately in freezer-safe containers. When thawing, give the sauce a gentle stir to reincorporate any separated cream before reheating, and the flavors come back just as delicious as day one.

Reheating

I warm leftovers slowly on the stovetop over low heat with a splash of stock or cream to keep the sauce silky and the turkey tender. Microwaving works too, but just be careful not to dry out the turkey by heating in short increments.

FAQs

Final Thoughts

This Slow Cooker Turkey Marsala Recipe holds a special place in my kitchen rotation because it combines ease, flavor, and comfort in one beautiful dish. It’s the kind of meal I’m proud to serve guests yet simple enough for weeknight dinners. If you love dishes that practically cook themselves but still feel indulgent, you’ve got to give this a try. Trust me, once you experience that melt-in-your-mouth turkey drenched in creamy Marsala sauce, it’ll become a family favorite like it did for mine. Go on—put on the slow cooker and enjoy some well-deserved me-time while it works its magic.

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