Description

A cozy, fuss-free slow cooker recipe for tender, juicy chicken thighs simmered in a rich, creamy marsala wine sauce with mushrooms and shallots.

Ingredients

Scale

2 pounds boneless skinless chicken thighs
8 oz cremini or baby bella mushrooms, sliced
1 cup marsala wine
1 cup low-sodium chicken broth
½ cup heavy cream
2 medium shallots, finely chopped
4 cloves garlic, minced
3 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions

Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper, then sprinkle the flour evenly over the chicken, pressing lightly to coat.
Heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown and release their juices, about 5 minutes.
Add shallots and cook for another 2 minutes until softened. Add garlic and cook until fragrant, about 1 minute, being careful not to brown the garlic.
Pour marsala wine into the skillet, scraping up browned bits from the bottom. Let it simmer for about 1-2 minutes to reduce slightly.
Transfer the mushroom mixture into the slow cooker. Nestle the floured chicken thighs on top. Pour chicken broth around the chicken, avoiding washing off the flour. Stir lightly to combine.
Cover and cook on high for 3-4 hours or on low for 6-7 hours until chicken is tender and cooked through. If using chicken breasts, check at 3 hours to avoid drying out.
About 15 minutes before serving, stir in the heavy cream. Replace the lid and cook for the remaining time to thicken the sauce. If sauce is too thin, remove lid and cook on high for a few minutes to reduce.
Sprinkle freshly chopped parsley over the top. Taste and adjust seasoning with salt and pepper as needed. Serve with buttered noodles, mashed potatoes, or cauliflower mac and cheese.

Notes

Use chicken thighs for best results; breasts can dry out if overcooked. Sautéing mushrooms, shallots, and garlic before slow cooking enhances flavor. Coat chicken with flour to thicken sauce naturally. Add heavy cream near the end to avoid curdling. Sauce can be thickened by cooking uncovered on high for last 15-20 minutes. Make ahead for better flavor. Reheat gently with added liquid to maintain creaminess. For dairy-free, substitute heavy cream with full-fat coconut milk and butter with olive oil.

Prep Time: 15 minutes
Cook Time: 3-7 hours
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving (approxima
Calories: 390
Sugar: 3
Sodium: 450
Fat: 22
Saturated Fat: 12
Carbohydrates: 7
Fiber: 1
Protein: 35

Keywords: slow cooker, chicken marsala, creamy chicken, easy dinner, comfort food, mushrooms, marsala wine, slow cooker chicken