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Crockpot Chicken Marsala

Crockpot chicken marsala with golden chicken thighs and mushrooms in a rich Marsala wine cream sauce served over mashed potatoes
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A rich, creamy slow cooker chicken marsala with golden-seared chicken thighs, hearty mushrooms, and a silky dry Marsala wine cream sauce. Hands-off comfort food that serves 10 at only 342 calories per serving.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 3.5 pounds boneless, skinless chicken thighs, thawed if frozen
  • 10 tablespoons all-purpose flour (1/2 cup + 2 tablespoons), for dredging
  • 1 onion, sliced
  • 4 cups mushrooms, quartered (white mushrooms recommended)
  • 1.5 cups dry Marsala wine
  • 14.5 oz low-sodium chicken broth (1 can)
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup water
  • 3 tablespoons cornstarch
  • 1/2 cup half-and-half, at room temperature

Instructions

  1. Heat vegetable oil in a large skillet over medium heat until shimmering.
  2. Add flour to a large zip-top bag. Working with half the chicken at a time, add thighs and shake to coat evenly with flour.
  3. Fry flour-coated chicken for 3 to 4 minutes per side until deep golden brown. Repeat with remaining chicken. Transfer all browned chicken to the bottom of the crockpot.
  4. Reduce skillet heat to medium. Pour in Marsala wine and stir to scrape up all browned bits from the bottom. Simmer for 4 to 5 minutes to reduce slightly.
  5. Add sliced onions and quartered mushrooms on top of the chicken in the crockpot.
  6. Pour reduced Marsala wine and chicken broth over the vegetables. Add minced garlic, thyme, salt, and pepper. Cover and cook on LOW for 3 hours.
  7. After 3 hours, carefully remove chicken thighs from the crockpot and tent with aluminum foil to keep warm.
  8. In a small bowl, whisk cornstarch and water until completely smooth. Stir slurry into the crockpot liquid. Turn to HIGH and cook uncovered for 30 minutes until sauce is thick and glossy.
  9. Stir in room-temperature half-and-half until smooth and creamy. Return chicken to the crockpot and warm through for a few minutes.
  10. Serve over mashed potatoes, rice, or noodles and garnish with fresh thyme or parsley if desired.

Notes

  • Chicken thighs are strongly preferred over breasts – they stay juicy and flavorful through the long slow cook.
  • Always bring half-and-half to room temperature before stirring in – cold dairy added to a hot sauce can curdle.
  • Do not skip the searing step – browning the flour-coated chicken first builds deep, concentrated flavor in both the chicken and the sauce.
  • For shredded chicken, skip removing the chicken before thickening and let it stay in the crockpot – excellent served over spaghetti or wide egg noodles.
  • Marsala wine substitute: dry sherry, dry white wine, or dry Madeira all work. Avoid sweet Marsala.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-chicken-marsala/