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.
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.
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
Video
Notes
Storage: Store Crockpot chicken marsala in an airtight container in the refrigerator for 3 days.