Slow Cooker Turkey Marsala Recipe

If you’re looking for a comforting, elegant dish that practically cooks itself, you’ve got to try this Slow Cooker Turkey Marsala Recipe. I absolutely love how the tender turkey soaks up the rich, garlicky Marsala sauce, and the slow cooker does all the work for you while you’re doing other things. It’s the kind of meal that feels fancy but is incredibly easy, and trust me, your family and guests will go crazy for it!

Ingredients You’ll Need

When you peek at the ingredients for this Slow Cooker Turkey Marsala Recipe, you’ll see they’re straightforward but balanced so the flavors shine. Each component plays a key role, from the earthy mushrooms to the creamy finish that ties everything together.

• Turkey breast: Use fresh or thawed turkey breast cut into large pieces for even cooking and tenderness.
• Salt and pepper: Simple seasoning to bring out the turkey’s natural flavors before browning.
• Olive oil: Perfect for searing turkey to golden perfection—adds amazing flavor and texture.
• Holland House Marsala Cooking Wine: The star ingredient that gives this dish its signature sweet, nutty kick.
• Garlic: Fresh minced garlic brightens the sauce and infuses every bite.
• Chicken stock: Use a salted stock or adjust seasoning later—it builds a savory base for the sauce.
• Cremini mushrooms: Their meaty texture complements the turkey beautifully and soaks up sauce.
• Green onion: Adds a mild oniony freshness when sliced thin.
• Black pepper: A little extra pepper sharpens the flavor profile.
• Fresh thyme: Aromatic and slightly woodsy, thyme pairs perfectly with poultry and Marsala.
• Water: To help thicken the sauce with cornstarch.
• Cornstarch: For thickening the sauce to a luscious consistency.
• Heavy cream: The secret to that silky, creamy finish that makes this dish irresistible.

Variations

I like to mix things up sometimes with this Slow Cooker Turkey Marsala Recipe, so you’re welcome to personalize it to your taste or dietary needs. It’s pretty forgiving and still shines with simple tweaks!

• Mushroom choices: I’ve swapped cremini for shiitake or porcini when I want a deeper earthiness—both work wonders.
• Dairy-free option: Try coconut cream instead of heavy cream for a creamy finish without dairy.
• Herb swaps: Rosemary or sage can replace thyme if you want a different aromatic twist.
• Spice it up: Add a pinch of red pepper flakes during cooking for a subtle heat kick that my family loves.

How to Make Slow Cooker Turkey Marsala Recipe

Step 1: Brown the Turkey to Lock in Juices

Start by seasoning both sides of your turkey breast pieces generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat—making sure it’s hot before adding the turkey is key for that beautiful golden crust. Brown each side for about 4 to 6 minutes until you see that satisfying caramelization. This step seals in moisture and amps up flavor, so don’t skip it! Once browned, set the turkey aside for now.

Step 2: Reduce the Marsala Wine and Garlic

Turn the heat down to medium and add the marsala cooking wine and minced garlic to the same skillet. Stir and let it cook for 1 to 2 minutes until the liquid reduces slightly—this intensifies the flavor and softens garlic’s bite. It also helps remove the alcohol bite from the wine, making the sauce smoother and more balanced.

Step 3: Assemble Everything in the Slow Cooker

Pour that gorgeous Marsala and garlic mixture into your slow cooker. Add the salted chicken stock, sliced mushrooms, black pepper, and green onions—these will all slow-cook into a rich, hearty sauce. Nestle the browned turkey breast pieces on top, tuck in the fresh thyme sprigs, cover, and set your slow cooker to HIGH for 2 hours or LOW for 5 hours. Patience here makes all the difference: your turkey will turn out unbelievably tender.

Step 4: Thicken the Sauce and Add the Cream

Carefully remove the turkey breasts and set aside. Mix water and cornstarch until smooth, then stir this slurry into the slow cooker sauce. Add the turkey back in, cover, and cook on HIGH for about 20 minutes, allowing the sauce to thicken up beautifully. Once thickened, stir in the heavy cream for that luscious finish before serving.

How to Serve Slow Cooker Turkey Marsala Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley—its brightness contrasts beautifully with the rich sauce. A few extra thyme leaves on top also add a lovely scented touch.

Side Dishes

This turkey marsala pairs perfectly with creamy mashed potatoes, buttered noodles, or steamed green beans. For a lighter option, I often serve it alongside roasted asparagus or a crisp garden salad.

Creative Ways to Present

For a special occasion, I’ve plated the turkey atop a bed of garlic-infused risotto and drizzled the sauce artistically around the plate. It instantly upgrades the look and feels restaurant-quality at home.

Make Ahead and Storage

Storing Leftovers

After dinner, I store leftovers in an airtight container and refrigerate for up to 3 days. The turkey remains moist and the sauce tastes even better the next day as the flavors meld.

Freezing

I’ve frozen this dish successfully by cooling completely before packing into freezer-safe containers. It freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the turkey and sauce in a covered skillet over low heat on the stove, stirring occasionally to avoid scorching, which helps the cream sauce stay silky instead of separating.

FAQs

Final Thoughts

This Slow Cooker Turkey Marsala Recipe became one of my go-to dishes because it strikes the perfect balance of rich flavors and fuss-free prep. Whenever I want a comforting yet impressive meal, this recipe delivers every time. I promise, once you give it a try, it’ll become a staple in your rotation too — a warm hug on a plate that’s both satisfying and elegant. So, grab your slow cooker and get ready to impress yourself and everyone at your table!

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