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Slow Cooker Chicken and Mushroom Marsala - Cozy, Rich, and Simple

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts), trimmed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil or butter (for browning)
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 16 ounces cremini or button mushrooms, sliced
  • 3/4 cup dry Marsala wine (not sweet)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 bay leaf
  • 1/3 cup heavy cream (or half-and-half for lighter)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • Fresh parsley, chopped, for garnish
  • Optional: 1 to 2 tablespoons unsalted butter to finish the sauce

Method
 

  1. Season the chicken. Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and oregano.
  2. Brown for flavor. Heat the olive oil or butter in a skillet over medium-high heat. Sear the chicken 2–3 minutes per side until golden. You’re not cooking through—just building flavor. Transfer to the slow cooker.
  3. Soften the aromatics. In the same skillet, add the onions and mushrooms with a pinch of salt. Sauté 3–4 minutes until they release moisture and start to brown. Stir in the garlic for 30 seconds. Transfer everything to the slow cooker.
  4. Build the sauce. Whisk Marsala, chicken broth, tomato paste, and Dijon until smooth. Pour over the chicken and vegetables. Add the bay leaf.
  5. Cook low and slow. Cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until the chicken is tender.
  6. Thicken. Remove the bay leaf. Stir in the cornstarch slurry, then the cream. Cover and cook on HIGH for 10–15 minutes until the sauce thickens slightly and turns glossy.
  7. Finish and taste. For extra richness, stir in the butter. Taste and adjust salt and pepper.
  8. Serve. Spoon the chicken and mushrooms over mashed potatoes, buttered egg noodles, polenta, or rice. Garnish with chopped parsley.