Crockpot Chicken Marsala Recipe

crockpot chicken marsala over mashed potatoes

4.60 from 25 votes

This crockpot chicken marsala recipe is a deliciously creamy chicken and mushroom dinner! Easy to make and packed with flavor.

Prep Time15

Cook Time3 40

Total Time3 55

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 342kcal

Author: Becky Hardin

Equipment

Crockpot

Ingredients

2 tablespoons vegetable oil
3½ pounds boneless, skinless chicken thighs thawed if frozen*
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 room temperature

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 the 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.
1 onion, 4 cups mushrooms
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.
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 the chicken thighs to the crockpot to warm through.
½ cup half-and-half
Serve over mashed potatoes, rice, or noodles.

Video

Notes

*I prefer to use boneless, skinless chicken thighs in this recipe for their richer, fattier taste. You could use chicken breasts if preferred.

**White mushrooms are the classic choice for marsala, but cremini, portobello, oyster, or shiitake would also work.

***If you can't find any Marsala, a dry white wine, darker sherry a dry Madeira, or some Port will work in a pinch but may alter the flavor.

Tips:

While you don't have to brown the chicken thighs, I highly recommend it. Those browned bits add so much flavor to the sauce!
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!
You can skip the cream if you'd like a less thick/creamy sauce.

Storage: Store chicken marsala in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition