Crockpot Chicken Marsala Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
3 hrs 40 mins
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Total Time
3 hrs 55 mins
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Servings
10 people
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Calories
317 kcal
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Course
Main Course
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Cuisine
Italian
Crockpot Chicken Marsala Recipe
Description
This Crockpot Chicken Marsala recipe begins by coating boneless, skinless chicken thighs in flour and browning them briefly in vegetable oil for golden exterior texture. Meanwhile, Marsala wine is used to deglaze the pan, capturing browned bits and reducing to intensify flavor. The browned chicken is placed in a slow cooker, topped with sliced onions and quartered mushrooms. The reduced Marsala wine and chicken broth are poured over, along with minced garlic, thyme, salt, and black pepper, developing a fragrant, savory base as it cooks on low for three hours.
After slow cooking, the chicken is removed, and a mixture of cornstarch and water is stirred into the sauce via the crockpot to thicken it. Half-and-half is added to enrich and smooth the sauce, creating a balanced Marsala flavor with creamy texture. The chicken is returned to the thickened sauce before serving.
This dish pairs well with mashed potatoes, pasta, or steamed vegetables, making a filling meal with its robust wine-infused sauce and tender chicken. The slow cooker method suits home cooks wanting a set-it-and-forget-it approach without sacrificing flavor complexity.
Store leftovers in an airtight container in the refrigerator for up to three days, reheating gently to preserve sauce consistency and chicken tenderness.
Ingredients
- 2 tablespoons vegetable oil
- 3½ pounds chicken thighs boneless, skinless
- 10 tablespoons all-purpose flour (½ cup + 2 tablespoons)
- 1 onion sliced
- 4 cups mushrooms quartered
- 1½ cups dry Marsala wine
- 14.5 ounces chicken broth 1 can, low-sodium
- 3 cloves garlic minced
- 2 teaspoons thyme dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¼ cup water
- 3 tablespoons cornstarch
- ½ cup half-and-half
Instructions
- Heat the oil in a large skillet set over medium heat.
- Meanwhile, place the flour in a large Ziplock bag. Working with half of the chicken at a time, place the chicken in the ziplock bag and shake to coat with flour.
- Fry the coated chicken in the hot oil for 3-4 minutes per side, until golden brown on the outside. Repeat with remaining chicken. Place browned chicken in the bottom of the crockpot.
- Turn the heat down to medium, and deglaze the skillet by pouring the wine into the pan and stirring to loosen the browned bits from the bottom. Simmer the wine for 4-5 minutes to reduce.
- Add the onions and mushrooms on top of the chicken in the crockpot. Pour the reduced wine and chicken broth over the mushrooms and onions. Add the minced garlic, thyme, salt, and pepper. Cover the crockpot and set the heat to low for 3 hours.
- After 3 hours, remove the chicken thighs from the crockpot and cover with foil.
- In a small bowl, mix the cornstarch and water together, then stir into the liquid in the crockpot. Turn the heat to high and leave for 30 minutes, or until thickened.
- Stir in the half-and-half, and return chicken the thighs to the crockpot to warm through. Serve over mashed potatoes, rice, or noodles.
Notes
- Store leftover Crockpot Chicken Marsala refrigerated in an airtight container for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 155mg | 52% |
| Sodium | 546mg | 23% |
| Potassium | 621mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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