Ultimate Crockpot Chicken Marsala
This elegant yet simple Crockpot Chicken Marsala transforms the classic Italian-American restaurant favourite into an effortless home-cooked meal. The slow cooking process allows the Marsala wine sauce to develop deep, rich flavours while keeping the chicken tender and juicy.
Ingredients & Instructions For Chicken Marsala
For the Chicken:
- 2 lbs boneless chicken thighs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
For the Sauce:
- 1½ cups dry Marsala wine
- 1 cup low-sodium chicken broth
- 8 oz cremini mushrooms, quartered
- 1 large shallot, finely diced
- 4 garlic cloves, minced
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 tbsp cornstarch
- ¼ cup cold water
- ½ cup heavy cream
Instructions:
- Mix flour with seasonings in a shallow dish. Dredge chicken thighs lightly.
- Heat 2 tbsp olive oil in large skillet over medium-high heat. Brown chicken 3-4 minutes per side until golden. Transfer to crockpot.
- In same pan, sauté shallots and mushrooms until caramelized (about 8 minutes). Add garlic for final minute.
- Add Marsala wine to pan, simmer 4-5 minutes to reduce and concentrate flavors. Scrape up browned bits.
- Pour wine mixture and broth over chicken. Add thyme sprigs and bay leaves.
- Cook on LOW for 3 hours.
- Remove chicken and cover. Whisk cornstarch with cold water, add to sauce. Cook on HIGH 20-30 minutes until thickened.
- Stir in cream, return chicken, cook additional 10 minutes.
Top Tips
- Use real dry Marsala wine, not cooking wine
- Don’t skip the browning step – it adds crucial flavor
- Pat chicken dry before dredging in flour
- Let cream come to room temperature before adding
- Remove thyme sprigs and bay leaves before serving
Variations
Lighter Version:
- Use chicken breasts instead of thighs
- Replace heavy cream with half-and-half
- Reduce flour to ¼ cup
Extra Rich Version:
- Add ¼ cup butter at the end
- Double the mushrooms
- Add ¼ cup grated Parmesan
Dairy-Free:
- Replace cream with cashew cream
- Use olive oil for all cooking
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Fat | 24g |
| Carbs | 15g |
| Fiber | 2g |
| Sodium | 580mg |
| Sugar | 3g |
What Makes Chicken Korma Different from Chicken Marsala in a Crockpot?
Chicken Korma and Chicken Marsala differ in their flavor profiles and ingredients, especially when made in a crockpot. The ultimate chicken korma recipe focuses on creamy textures, rich spices like cardamom and turmeric, and coconut or yogurt bases, while Chicken Marsala highlights earthy mushrooms, Marsala wine, and Italian-inspired seasoning.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but reduce cooking time to 2-2.5 hours and check temperature regularly to avoid drying out.
Q: What can I substitute for Marsala wine?
A: While not recommended, a mixture of dry white wine and brandy (2:1 ratio) can work in a pinch.
Q: Can I make this ahead of time?
A: Yes, it reheats well and flavors often improve next day. Store in refrigerator up to 3 days.
Q: Why is my sauce too thin?
A: Make sure to reduce wine properly and use full amount of cornstarch. If needed, make additional cornstarch slurry.
