This Crockpot Chicken Marsala recipe is a deliciously creamy chicken and mushroom dinner! All whipped up in the crockpot, it’s restaurant quality and so easy to make.
Slow Cooker Chicken Marsala Recipe
Slow Cooker Chicken Marsala is a classic Italian recipe, made super simple in the crockpot! The chicken thighs are made ultra tender in the slow cooker, the sauce is rich and creamy with the mushrooms adding that lovely hit of umami. Easy, satisfying and delicious!
Looking for more crockpot recipes? Why not also try my Crockpot Salsa Chicken Recipe (3 Ingredients!) and my Crockpot BBQ Chicken (Pulled Chicken)!
Why You’ll Love this Crockpot Chicken Marsala Recipe:
- A creamy wine sauce. Packed with herbs, loaded with mushrooms and given a lovely depth of flavor with white wine, this sauce goes perfectly with chicken!
- Tender chicken. By using the crockpot, this chicken is made melt-in-the-mouth tender!
- An easy one pot meal. You only need a handful of ingredients – done!
How to make this Crockpot Chicken Marsala
- Coat the chicken in flour and brown until golden on the outside.
- Reduce the wine for 4-5 mins.
- Add the chicken to the crockpot with the veggies, wine, seasoning and broth. Cook on low for 3 hours.
- After 3 hours, remove the thighs from the crockpot and add in the cornstarch. Allow the sauce to simmer for 30 mins then put the chicken back in with the cream.
- Serve and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
What is in Chicken Marsala?
Chicken Marsala is an Italian-American dish of tender chicken in a creamy Marsala wine sauce and it’s loaded with mushrooms. It’s a variation of the traditional Italian scaloppina, which consists of with thinly sliced meat dredged in flour and then sautéed and cooked in a sauce reduction.
Overall…rich and delicious!
What’s the best wine to use?
This recipe calls for Marsala wine. For savory recipes like this Slow Cooker Chicken Marsala, you ideally want to use a dry Marsala wine. If you can’t find any, you can also use a dry white wine, darker sherry a dry Madeira or some Port.
If you do need to sub the wine, bear in mind this will alter the classic flavor – but will still taste lovely!
What to serve with Chicken Marsala
This hearty and delicious meal plays well with all kinds of side. Yu can go with rice, mashed potatoes ro even noodles – its’ all good! Here’s some more ideas:
Recipe Tips and Notes
- You can skip the step of removing the chicken from the crockpot before thickening the sauce, but you will end up with shredded chicken instead of whole thighs.
- Store leftovers in the fridge for up to four days.
- To reheat, gently rewarm chicken in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
- Garnish with some fresh, chopped parsley.
Other delicious Italian inspired recipes
- White Chicken Lasagna (Spinach Artichoke Lasagna Recipe)
- Chicken Florentine Recipe
- Easy Chicken Parmesan Recipe
- Italian Baked Chicken Meatballs Recipe
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crockpot Chicken Marsala Recipe
Ingredients
- 3.5 lbs. boneless skinless chicken thighs
- ½ cup plus 2 tablespoons flour
- 1 large onion sliced
- 4 cups mushrooms quartered
- 1 ½ cups dry Marsala wine
- 1 14.5 oz. can chicken broth
- 3 cloves garlic minced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup water
- 3 tablespoons cornstarch
- ½ cup half and half cream
Instructions
- Heat oil in a large skillet. Place flour in a large ziploc bag. Working with half of the chicken at a time, place 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 crock pot.
- 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. Boil the wine for 4-5 minutes to reduce.
- Cover chicken with onions and mushrooms. Pour reduced wine and chicken broth over the mushrooms and onions. Add minced garlic, thyme, salt, and pepper. Cover crock pot and set heat to low for 3 hours.
- After 3 hours remove chicken thighs from crock pot and cover with foil. In a small bowl mix cornstarch and water and stir into the liquid in the crock pot. Turn heat to high and leave for 30 minutes until thickened. Stir in half and half cream and return chicken thighs to crockpot. Serve over mashed potatoes, rice, or noodles.
Notes
- You can skip the step of removing the chicken from the crockpot before thickening the sauce, but you will end up with shredded chicken instead of whole thighs.
- Store leftovers in the fridge for up to four days.
- To reheat, gently rewarm chicken in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
- Garnish with some fresh, chopped parsley.
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