
This slow cooker chicken Marsala is rich, savory, and packed with tender chicken, mushrooms, onions, and garlic in a silky Marsala wine sauce. It is an easy, family-friendly dinner that tastes hearty enough for guests but requires very little hands-on cooking.
Trim any excess fat from the chicken thighs, then rinse and pat them dry thoroughly with paper towels.


Cut the chicken thighs into thick strips or bite-size pieces and place them in the slow cooker in an even layer.


Scatter the black pepper, thyme, minced garlic, sliced onions, and sliced mushrooms evenly over the chicken.



Pour the Marsala cooking wine over the chicken and vegetables, then stir gently just enough to combine.



Cover and cook on low for about 6 hours, stirring once or twice if convenient, until the chicken is tender and fully cooked. If the sauce looks too thin, crack the lid slightly open during the last half of cooking to help some moisture evaporate.

In a small bowl, whisk together the cold water and cornstarch until completely smooth and no lumps remain.



Pour the cornstarch slurry into the center of the slow cooker and stir gently to distribute it through the sauce.



Switch the slow cooker to high and cook for 20 minutes more, stirring occasionally, until the sauce thickens slightly.

Serve the chicken Marsala hot over cooked white rice or mashed potatoes, spooning the mushroom sauce over each portion.


If you do not have Marsala cooking wine, dry Marsala is best, but dry sherry can work in a pinch. Avoid over-stirring early in the cooking process so the chicken stays tender. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently so the sauce stays smooth.




