This post may contain affiliate links.

Cooking low and slow these Slow Cooker Marsala Chicken Thighs make a delicious and easy weeknight dinner that the whole family can enjoy.

Overhead photos of Marsala Chicken Thighs over potatoes with asparagus

I love cooking with chicken thighs. They are a very affordable cut of meat and they usually come in larger packages if you want so you can use some and freeze for later.

 

We also love to use our Slow Cooker a lot this time of year, living in Florida we don’t always get the cool weather but we do think that slow cooker recipes are comfort food.

These Slow Cooker Marsala Chicken Thighs are one recipe that we have been making for years and our family has really come too enjoy, especially my husband!

He asks for it all the time, and since I absolutely love it as well I have no hesitation when asked to make up this dish! I love when I can just fix it and forget it!

Some of my other favorite slow cooker recipes we have on our site include Slow Cooker Chili, Mississippi Pot Roast and Swedish Meatballs.

Close up view of Slow Cooker Marsala Chicken in slow cooker

WHY THIS RECIPE WORKS:

  • With minimal ingredients and work this recipe comes together quick.
  • You can use bone in or boneless chicken thighs.
  • You can either cook on high or low setting depending on how much time you have.

This Marsala Chicken Thigh Recipe is really delicious and super easy to make, and the ingredients are either in your pantry or readily available at the grocery store.

Take the guesswork out of dinnertime and whip this dish up, you won’t regret it and it will become one of your favorite meals ever!

HOW TO MAKE SLOW COOKER MARSALA CHICKEN THIGHS:

  • Season chicken thighs well on all sides with salt and pepper. Sear chicken thighs over medium heat with 1 tablespoon of olive oil until golden brown on all sides. You can do this in your slow cooker if you can sear in it, or in a large skillet. Place chicken into slow cooker.
  • Add the mushrooms on top. In a small bowl, whisk together the wine, stock, garlic, and thyme. Pour on top of everything. Cook on high for 2-4 hours or on low 4-6 hours until desired tenderness.
  • 20 minutes before the thighs are done, add in the asparagus to cook until tender crisp. If you would like a thicker sauce, take out the asparagus and chicken, set aside. Place slow cooker on high, uncovered and add the cornstarch slurry, whisk and cook until thickened. You can also pour the sauce into a saucepot over medium-high heat and thicken with cornstarch slurry whisked in. 

Step by step photos on how to make Slow Cooker Marsala Chicken

See how easy is that? I would say pretty easy in my opinion but I’ve been around the block or two with this recipe! So I could make this with my eyes closed.

But if you are looking for a new dinner recipe then you have to try Slow Cooker Marsala Chicken Thighs! They are super tasty, and I’m not being biased.

We have my parents over multiple times a year and this is one dish that we always make while they are here, it makes enough to feed all of us perfectly!

If you have a smaller family, they are great for leftovers and we like to eat it as leftovers a lot! 

HOW TO STORE:

This Marsala Chicken can be stored in an airtight container in the refrigerator or up to 3-4 days. Just reheat in the microwave.

This can also be frozen, you can remove all the chicken and vegetables and place in an airtight container and place in your freezer and it should stay good for up to 4 months.

Let defrost in the refrigerator and warm in the microwave or on the stovetop before serving.

Overhead of Slow Cooker Marsala Chicken in Slow Cookere

WHAT KIND OF MARSALA WINE SHOULD I USE?

When used in cooking purposes like this chicken or other savory dishes, dry marsala wine is preferred compared to sweet when you are baking. 

So when you are at the store you can check to see if the marsala wine is dry or sweet so you will know the difference!

TIPS AND TRICKS:

  • You can use bone-in or boneless chicken thighs for this recipe.
  • Our choice of mushrooms is baby Bellas but you can use what you can find.
  • If you find your sauce too thin you can remove your chicken and vegetables and make a slurry of water and cornstarch to thicken it up.
  • This recipe can be frozen, see my tips above on how to do that.
  • You can cook on high or low depending on your agenda.

Side view of chicken cut open

If you want an easy and delicious dinner option that is fancy-sounding but super easy then you need to make these Slow Cooker Marsala Chicken Thighs.

This recipe first appeared here.

If you like this recipe you might also like:

If you’ve tried these SLOW COOKER MARSALA CHICKEN THIGHS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 9 votes

Slow Cooker Marsala Chicken Thighs

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Cooking low and slow these Slow Cooker Marsala Chicken Thighs make a delicious and easy weeknight dinner that the whole family can enjoy.
Servings 6

Ingredients
  

Instructions

  • Season chicken thighs well on all sides with salt and pepper. Sear chicken thighs over medium heat with 1 tablespoon of olive oil until golden brown on all sides. You can do this in your slow cooker if you can sear in it, or in a large skillet. Place chicken into slow cooker.
  • Add the mushrooms on top. In a small bowl, whisk together the wine, stock, garlic, and thyme. Pour on top of everything. Cook on high for 2-4 hours or on low 4-6 hours until desired tenderness.
  • 20 minutes before the thighs are done, add in the asparagus to cook until tender crisp. If you would like a thicker sauce, take out the asparagus and chicken, set aside. Place slow cooker on high, uncovered and add the cornstarch slurry, whisk and cook until thickened. You can also pour the sauce into a saucepot over medium-high heat and thicken with cornstarch slurry whisked in.

Video

Notes

  • You can use bone in or boneless chicken thighs for this recipe.
  • Our choice of mushrooms are baby Bellas but you can use what you can find.
  • If you find your sauce too thin you can remove your chicken and vegetables and make a slurry of water and cornstarch to thicken it up.
  • This recipe can be frozen, see my tips above on how to do that.
  • You can cook on high 2 hours or low for 4-6 hours depending on your agenda.

Nutrition

Calories: 315kcal | Carbohydrates: 5g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 119mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
Nutrition Disclaimer
Course Main Course
Cuisine American, Italian

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

 

 

5 from 9 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment

  1. 5 stars
    This was my first time ever trying Marsala Chicken and wow!!! The chicken thighs were so tender and this paired so well with mashed potatoes. Thank you for the delicious recipe!

Similar Posts