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Slow Cooker Chicken Marsala

This Slow Cooker Chicken Marsala features tender chicken thighs simmered slowly with earthy mushrooms and sweet Marsala wine, creating a deeply flavorful and rich sauce. The slow cooking process develops complex flavors and a glossy, hearty texture, making it an effortless yet impressive dish. Perfect for busy weeknights, it tastes like it simmered all day, but requires minimal fuss.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably with bone for more flavor
  • 2 cups Marsala wine sweet variety for richness
  • 8 oz cremini or button mushrooms sliced
  • 3 cloves garlic finely chopped
  • 1 cup chicken broth low-sodium preferred
  • 1 tbsp butter for finishing the sauce
  • 2 tbsp olive oil for browning chicken
  • 1 bunch fresh parsley chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Slow Cooker
  • Large skillet
  • Stirring spoon
  • Measuring cups and spoons
  • Sharp knife

Method
 

  1. Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large skillet over medium heat until shimmering, then brown the chicken for about 3-4 minutes per side until golden brown. Transfer the browned chicken to the slow cooker.
  2. In the same skillet, add the chopped garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are deeply browned and fragrant, and the garlic is fragrant. Pour in a splash of Marsala wine, scraping up any browned bits, then transfer everything to the slow cooker.
  3. Pour the remaining Marsala wine and chicken broth into the slow cooker. Gently stir to combine, making sure the chicken is coated with the sauce. Cover and set the slow cooker to low for 6 hours, avoiding lifting the lid during the first 4 hours to keep flavors concentrated.
  4. Once cooking time is up, open the lid and check that the chicken is fork-tender and mushrooms are soft. If the sauce appears thin, turn the slow cooker to high and simmer uncovered for 15-20 minutes to thicken, stirring occasionally.
  5. Add a pat of butter to the sauce and stir until glossy and silky. Taste and adjust seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the top for a fresh herbal note.
  6. Serve the chicken thighs with generous spoonfuls of the mushroom and Marsala sauce over pasta, rice, or crusty bread. Enjoy the rich, tender chicken with the glossy, flavorful sauce that tastes like it simmered all day.