Bring the elegance of a restaurant-quality Chicken Marsala to your own kitchen, with the effortless magic of your slow cooker! This recipe delivers incredibly tender chicken thighs swimming in a luscious, creamy mushroom sauce. The rich, smoky flavor of Marsala wine creates a depth that is simply irresistible, making for a truly comforting and impressive meal without the fuss.
Ingredients
• 1 tablespoon / 15 ml olive oil
• 1½ pounds / 680 g boneless, skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 cups / 150 g sliced white button mushrooms
• ½ cup / 120 ml chicken broth
• ½ cup / 120 ml dry Marsala wine
• 1½ tablespoons / 12 g arrowroot powder
• ½ cup / 120 ml heavy whipping cream
• 1 cup / 240 g full-fat sour cream
• ½ cup / 50 g shredded Parmesan cheese
Instructions
1. Rub the olive oil along the bottom and sides of a medium-sized slow cooker stoneware.
2. Arrange the chicken thighs in a single layer and season generously with salt and pepper. Scatter the sliced mushrooms over the chicken. Pour the chicken broth and Marsala wine over everything.
3. Cover and cook on LOW for 4 to 6 hours, or until the chicken is tender and cooked through.
4. Carefully remove the chicken and mushrooms to a platter, keeping them warm. Ladle about ½ cup of the hot liquid from the slow cooker into a small bowl and whisk in the arrowroot powder until smooth to create a slurry.
5. Pour the arrowroot slurry back into the slow cooker and whisk to combine with the remaining liquid. Cover and cook on HIGH for 10 minutes to allow the sauce to thicken.
6. Whisk the heavy cream and sour cream into the thickened sauce until smooth. Return the chicken and mushrooms to the slow cooker, stirring gently to coat.
7. Cover and cook on HIGH for an additional 15 to 20 minutes, or until everything is heated through. Sprinkle with shredded Parmesan cheese just before serving.
Nutritional Information
• Nutrition Information
• PER SERVING: 538 CALORIES ★ FAT 35 G (59%) ★ NET CARBS 11 G (8%) ★ PROTEIN 40 G (30%)
Pro Tips
• For a deeper flavor, sear the seasoned chicken thighs in a hot, oiled skillet for 2-3 minutes per side before adding them to the slow cooker.
• Don’t have Marsala? A dry sherry or Madeira wine makes an excellent substitute. For an alcohol-free version, use extra chicken broth with 1 teaspoon of Worcestershire sauce.
• To prevent the cream sauce from curdling, temper the sour cream and heavy cream by slowly whisking a small amount of the hot liquid into them before adding the mixture to the slow cooker.
• Serve this creamy chicken over egg noodles, mashed potatoes, polenta, or zucchini noodles for a complete meal.
FAQ
Q: Can I make this chicken marsala without Marsala wine
A: Yes, you can. The recipe suggests using a dry sherry or Madeira wine as an excellent substitute. For an alcohol-free version, replace the wine with extra chicken broth and add 1 teaspoon of Worcestershire sauce for a similar depth of flavor.
Q: Do I have to sear the chicken before slow cooking
A: Searing the chicken is an optional step, but it is highly recommended for the best flavor. Browning the seasoned chicken thighs in a hot skillet for 2-3 minutes per side before adding them to the slow cooker creates a richer, more complex taste in the final dish.
Q: How do I prevent the creamy sauce from curdling
A: To ensure a smooth, creamy sauce, it’s best to temper the sour cream and heavy cream. Before adding them to the slow cooker, slowly whisk a small amount of the hot cooking liquid into the creams. This gently raises their temperature and prevents them from curdling when mixed into the rest of the hot sauce.
Q: What should I serve with this creamy chicken marsala
A: This versatile dish pairs well with many sides. For a classic and comforting meal, serve it over egg noodles, mashed potatoes, or creamy polenta. For a lower-carb option, it’s also delicious with zucchini noodles or cauliflower rice.
