Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay even more tender during the slow cooking process. The cooking time remains essentially the same, but thighs are more forgiving if you cook them a bit longer.

What if I don't have Marsala wine? Is there a substitute?

While authentic Marsala wine creates the signature flavor, you can substitute a mixture of dry white wine with a touch of brandy. Mix 3/4 cup dry white wine with 1/4 cup brandy as a reasonable approximation. For a non-alcoholic version, try a combination of white grape juice, a splash of vanilla extract, and a dash of balsamic vinegar.

Can I make this dish dairy-free?

Yes! Replace the heavy cream with full-fat coconut milk or your favorite unsweetened dairy-free creamer. The flavor profile will be slightly different but still delicious. Make sure your cornstarch is pure (most brands are) to keep the recipe completely dairy-free.

My sauce is too thin. How can I thicken it more?

If your sauce hasn't thickened enough after the final cooking stage, you can make an additional cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the sauce, and cook on high for another 10-15 minutes with the lid slightly ajar to allow some evaporation.

Crockpot Chicken Marsala Recipe

Description

This Crockpot Chicken Marsala is a flavorful and creamy dish made with tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce. It’s cooked effortlessly in a slow cooker, making it a perfect meal for busy weeknights. Pair this comforting dish with white rice and garnish it with fresh parsley for a complete and satisfying meal.

Ingredients

Units Scale

For the Chicken and Sauce:

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
8 ounces cremini mushrooms, sliced
1 shallot, sliced
3 cloves garlic, minced
1 cup dry Marsala cooking wine
1/3 cup water
3 tablespoons cornstarch
1/4 cup heavy cream

For Serving:

3 cups cooked white rice
Fresh chopped parsley (optional, for garnish)

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Instructions

Prepare the Slow Cooker:
Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set it aside.
Season the Chicken:
Season the chicken breasts with dried thyme, kosher salt, and black pepper.
Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3 minutes per side, or until lightly browned. Transfer the chicken to the slow cooker.
Sauté the Vegetables and Deglaze:
Reduce the heat to medium and add the remaining olive oil to the skillet. Add the sliced mushrooms, shallot, and minced garlic. Sauté for 2 minutes, or until the mushrooms begin to release moisture. Stir in the Marsala wine to deglaze the pan. Simmer for 1 minute and then pour the mixture into the slow cooker.
Cook in the Slow Cooker:
Cover and cook the dish on low for 5-6 hours, or on high for 2-3 hours.
Remove Chicken and Thicken Sauce:
Once the cooking time is complete, transfer the chicken breasts to a plate and set them aside. In a measuring cup, whisk together the water and cornstarch until the cornstarch dissolves. Stir the slurry into the slow cooker. Add the heavy cream and whisk until well combined.
Finish Cooking:
Return the chicken breasts to the slow cooker. Cover and cook on high for another 20-25 minutes, or until the sauce thickens.
Serve:
Taste and adjust the seasonings if necessary. Serve the chicken and sauce over cooked white rice, garnished with fresh chopped parsley if desired.

Notes

Storage: Store leftover Crockpot Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze it for up to 3 months.
Wine Substitute: If you don’t have Marsala wine, you can replace it with dry white wine or chicken broth, though the taste will differ slightly.
Rice Alternatives: You can also serve this dish with mashed potatoes, pasta, or cauliflower rice for a lower-carb option.

Nutrition

Serving Size: 1 chicken breast with sauce and rice
Calories: 445 kcal
Sugar: 3g
Sodium: 640mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg