Crockpot Chicken Marsala
Chicken marsala is a great example of Italian-American cooking at its best. It started out as a traditional Italian dish in a light mushroom-wine sauce, then crossed the Atlantic and developed into a richer dish with a creamy sauce, served over pasta. It’s a delicious blend of the Old World and the New, and a favorite in Italian restaurants all over America.
Making it in at home, however, can be kind of a hassle. You have to pound the chicken flat with a mallet, dredge it in flour, pan fry it, and then keep it warm for 15 minutes while you make sauce from the pan juices and simmer it down to the right thickness. Oh, and somehow find time to cook the pasta while that’s all going on.
But the Crockpot can change all that. With its help, all you have to do is quickly sauté some mushrooms with butter and seasoning, spoon them over chicken thighs in the crock, add the wine, and let it stew all day in its own juices. Come dinnertime, just stir in the cream and let the sauce thicken while you get the pasta ready.
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And presto – an Italian-American classic, ready to enjoy in your very own American kitchen.
Crockpot Chicken Marsala
- Prepare a 4-quart crockpot with cooking spray. Place chicken thighs in the bottom of the crockpot and sprinkle with 1/2 teaspoon of the salt and the pepper.
- Heat up a skillet of a medium high head. Add in butter, garlic, thyme, mushrooms and remaining 1/2 teaspoon salt. Cook for about 4 to 5 minutes or until soft and lightly browned.
- Spoon mushroom mixture over chicken thighs. Pour broth or wine over chicken and mushrooms.
- Cover and cook on Low heat setting 4 to 5 hours.
- Once cooking time is up, remove chicken thighs from cooker and place on a plate.
- In small bowl, stir cornstarch and cream until well blended. Stir into liquid in crockpot. Cover; cook on High heat setting 10 to 15 minutes or until you have a creamy, thickened sauce.
- Serve chicken over pasta and spoon over sauce.
TOOLS USED FOR THIS CROCKPOT CHICKEN MARSALA RECIPE:
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
Food Tongs: Non-slip Surface design offer you the best control on food.
Crockpot Chicken Marsala
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Ingredients
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoon butter
- 3 cloves garlic minced
- 1 tablespoon chopped fresh thyme leaves
- 3 cups sliced fresh cremini mushrooms
- 1/2 cup sweet Marsala wine or chicken broth
- 3 tablespoons cornstarch
- 1/2 cup heavy whipping cream
- 4-6 servings of cooked fettuccine noodles
Instructions
- Prepare a 4-quart crockpot with cooking spray. Place chicken thighs in the bottom of the crockpot and sprinkle with 1/2 teaspoon of the salt and the pepper.
- Heat up a skillet of a medium high head. Add in butter, garlic, thyme, mushrooms and remaining 1/2 teaspoon salt. Cook for about 4 to 5 minutes or until soft and lightly browned.
- Spoon mushroom mixture over chicken thighs. Pour broth or wine over chicken and mushrooms.
- Cover and cook on Low heat setting 4 to 5 hours.
- Once cooking time is up, remove chicken thighs from cooker and se on a plate. In small bowl, stir cornstarch and cream until well blended. Stir into liquid in crockpot. Cover; cook on High heat setting 10 to 15 minutes or until you have a creamy, thickened sauce.
- Serve chicken over pasta and spoon over sauce.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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On line 2 of the recipe, I think you want heat instead of head.