Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often turn out even more tender and flavorful. The cooking time remains roughly the same, but thighs are more forgiving if cooked a bit longer.

What if I don't have Marsala wine?

While Marsala gives this dish its signature flavor, you can substitute a combination of dry white wine with a touch of brandy. In a pinch, you could use dry sherry, Madeira, or even a rich chicken stock with a tablespoon of balsamic vinegar, though the flavor profile will be different.

Can I make this without a slow cooker?

Yes! You can adapt this to a dutch oven or heavy pot. Follow the same initial steps, then simmer covered on low heat for about 35-45 minutes on the stovetop, or bake covered at 350°F for about an hour, adding the cornstarch slurry and cream toward the end.

Is there a dairy-free option for this recipe?

Definitely. The heavy cream adds richness, but you can substitute full-fat coconut milk or cashew cream. Both options will maintain the creamy texture while keeping the dish dairy-free. Just be aware that coconut milk will add a subtle coconut flavor.

Crockpot Chicken Marsala Recipe

Description

This Crockpot Chicken Marsala is a comforting and flavorful meal that requires minimal hands-on time. Tender chicken breasts are slow-cooked with cremini mushrooms, shallots, garlic, and Marsala wine, then finished with a creamy, thickened sauce. Serve it over a bed of fluffy white rice for an easy, restaurant-quality dinner that’s perfect for busy days!

Ingredients

Units Scale

Main Ingredients

4 boneless, skinless chicken breasts (thawed if frozen)
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons olive oil
Vegetables and Aromatics
8 ounces cremini mushrooms (sliced)
1 shallot (sliced)
3 cloves garlic (minced)

Liquids and Sauces

1 cup dry Marsala cooking wine
1/3 cup water
3 tablespoons cornstarch
1/4 cup heavy cream

For Serving and Garnish

3 cups cooked white rice
Fresh chopped parsley (optional)

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Instructions

Prepare the Slow Cooker
Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
Season the Chicken
Season the chicken breasts with dried thyme, kosher salt, and ground black pepper. Ensure all sides are evenly coated.
Sear the Chicken
Heat 1½ tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3 minutes on each side until just browned. Then transfer the chicken to the slow cooker.
Sauté the Vegetables
Reduce the skillet to medium heat and add the remaining olive oil. Add the sliced mushrooms, shallot, and minced garlic to the pan. Cook for about 2 minutes, stirring occasionally, until the mushrooms just begin to release moisture.
Deglaze the Pan
Stir in the Marsala wine, scraping up any browned bits from the skillet’s bottom. Simmer for 1 minute, then pour the contents of the skillet into the slow cooker.
Slow Cook the Dish
Cover and cook on low for 5-6 hours or on high for 2-3 hours, ensuring the chicken becomes tender.
Thicken the Sauce
Once cooked, transfer the chicken breasts to a plate. In a separate measuring cup, whisk together the water and cornstarch to create a slurry. Stir the slurry into the slow cooker along with the heavy cream. Whisk everything together to combine.
Finish Cooking
Return the chicken breasts to the slow cooker. Cover and cook on high for an additional 20-25 minutes until the sauce thickens.
Serve and Garnish
Taste and adjust seasonings if needed. Serve the chicken and its creamy sauce over white rice, garnished with chopped parsley, if desired

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat gently on the stovetop or microwave before serving.
Mushroom Alternative: If you’re not a fan of cremini mushrooms, you can substitute with white button mushrooms or even baby bella mushrooms for a similar texture and flavor.
Low-Carb Option: Skip the rice and serve over mashed cauliflower or steamed vegetables for a low-carb alternative

Nutrition

Serving Size: 1 serving
Calories: 450kcal
Sugar: 4g
Sodium: 680
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 35g
Cholesterol: 160