Chicken Marsala over Rice

Slow Cooker Chicken Marsala

Add this delicious slow cooker Chicken Marsala to your recipe lineup. You’ll be grateful to have the leftovers! 


Nonstick cooking spray

4 bone-in chicken thighs, thawed if necessary

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

2 garlic cloves, minced

1½ cups sliced white mushrooms

1 cup Marsala wine or less-sodium chicken broth

½ cup heavy cream

¼ cup less-sodium chicken broth

2 tablespoons cornstarch

Chopped fresh chives and/or parsley leaves for garnish (optional)


Spray 5- to 6-quart slow cooker with cooking spray. Evenly sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; add chicken, skin side down. Cook 5 minutes or until browned; transfer chicken, skin side up, to prepared slow cooker.

Add garlic, mushrooms and wine to slow cooker; cover and cook on high 2 to 3 hours or on low 5 to 6 hours.

With slotted spoon, transfer chicken to plate. Ladle about ½ cup liquid in slow cooker into cream, then add cream mixture back to slow cooker. In small bowl, whisk broth and cornstarch until dissolved; stir into slow cooker. Return chicken to slow cooker; cover and cook 15 minutes longer or until sauce is thickened and chicken reaches an internal temperature of 165°. Serve sprinkled with chives and/or parsley, if desired.

Chef Tip:

Serve alongside your favorite rice or noodles.

Approximate nutritional values per serving: 403 Calories, 25g Fat (10g Saturated), 97mg Cholesterol, 905mg Sodium, 15g Carbohydrates, 0g Fiber, 17g Protein