Crockpot Chicken Marsala is a creamy chicken and mushroom dinner that takes just 15 minutes of prep! I love a good Crockpot dinner recipe and this is one of the very best. It’s a restaurant quality meal with minimal effort required!
Chicken marsala is a classic Italian recipe, and I’ve made it super simple to whip up in the slow cooker! The chicken thighs always turn out tender as can be, the sauce is rich and creamy, and the mushrooms add that lovely hit of umami. This is a family favorite dinner in my house that I also like to whip up when I have dinner guests come over. Easy and impressive – the very best of both worlds!
What’s in This Chicken Marsala Crockpot Recipe?
You know what else I love about this easy Crockpot recipe? The fact that it features inexpensive ingredients like these:
- Chicken: I prefer to use boneless, skinless chicken thighs in this recipe for their richer, fattier taste. You could use chicken breasts if preferred.
- Mushrooms: White mushrooms are the classic choice for marsala, but cremini, portobello, oyster, or shiitake would also work.
- Marsala Wine: This dry wine gives the dish its signature flavor. If you can’t find any, a dry white wine, darker sherry a dry Madeira, or some Port will work in a pinch but may alter the flavor.
- Broth: Low-sodium chicken broth helps the chicken stay moist as it cooks and enhances the umami flavor of the sauce.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover Crockpot chicken marsala in an airtight container in the refrigerator for up to 3 days. To reheat, gently rewarm the chicken in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
Notes and Tips
- You can skip the step of removing the chicken from the Crockpot before thickening the sauce, but you’ll end up with shredded chicken instead of whole thighs. I do this when I’m feeling extra lazy, and it’s still just as delish – especially over spaghetti!
Crockpot Chicken Marsala Recipe
Ingredients
- 2 tablespoons vegetable oil
- 3½ pounds boneless, skinless chicken thighs
- 10 tablespoons all-purpose flour (½ cup + 2 tablespoons)
- 1 onion sliced
- 4 cups mushrooms quartered
- 1½ cups dry Marsala wine
- 14.5 ounces low-sodium chicken broth (1 can)
- 3 cloves garlic minced
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup water
- 3 tablespoons cornstarch
- ½ cup half-and-half
Instructions
- Heat the oil in a large skillet set over medium heat.2 tablespoons vegetable oil
- 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.3½ pounds boneless, skinless chicken thighs, 10 tablespoons all-purpose 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.1½ cups dry Marsala wine
- 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.1 onion, 4 cups mushrooms, 14.5 ounces low-sodium chicken broth, 3 cloves garlic, 2 teaspoons dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- 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.¼ cup water, 3 tablespoons cornstarch
- Stir in the half-and-half, and return chicken the thighs to the crockpot to warm through. Serve over mashed potatoes, rice, or noodles.½ cup half-and-half
Notes
How to Make Crockpot Chicken Marsala Step by Step
Dredge the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet set over medium heat. Meanwhile, place 10 tablespoons of all-purpose flour in a large Ziplock bag. Working with half of 3½ pounds of boneless, skinless chicken thighs at a time, place the chicken in the Ziplock bag and shake to coat with flour.
Fry the Chicken: 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.
Deglaze the Pan: Turn the heat down to medium, and deglaze the skillet by pouring 1½ cups of dry marsala wine into the pan and stirring to loosen the browned bits from the bottom. Simmer the wine for 4-5 minutes to reduce.
Cook the Marsala: Add 1 sliced onion and 4 cups of quartered mushrooms on top of the chicken in the crockpot. Pour the reduced wine and 14.5 ounces (1 can) of chicken broth over the mushrooms and onions. Add 3 cloves of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Cover the crockpot and set the heat to low for 3 hours.
Thicken the Sauce: After 3 hours, remove the chicken thighs from the crockpot and cover with foil. In a small bowl, mix 3 tablespoons of cornstarch and ¼ cup of 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 Cream: Stir in ½ cup of half-and-half, and return chicken the thighs to the crockpot to warm through. Serve over mashed potatoes, rice, or noodles.
Leave a Review