Description
Tender chicken thighs cooked slowly in a rich and creamy marsala wine sauce with mushrooms, onions, and garlic. This slow cooker recipe offers an effortless, comforting Italian-inspired dinner that pairs perfectly with pasta, mashed potatoes, or rice.
Ingredients
Chicken and Vegetables
- 600 g chicken thighs
- 250 g mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasoning
- 1 cup marsala wine
- 1 cup cooking cream
- Salt and black pepper, to taste
Instructions
- Prepare Ingredients: Finely chop the onion, mince the garlic, and slice the mushrooms. Set aside.
- Add to Slow Cooker: Place the chicken thighs, sliced mushrooms, chopped onion, minced garlic, and marsala wine into the slow cooker.
- Season and Combine: Lightly season with salt and black pepper, then gently stir to combine all ingredients evenly.
- Slow Cook: Cook on low heat for 5 to 6 hours, or alternatively on high heat for 3 to 4 hours until the chicken is tender and cooked through.
- Add Cream: About 30 minutes before the end of the cooking time, stir in the cooking cream to the mixture, allowing it to heat through and blend with the sauce without curdling.
- Serve: Once cooked, serve the creamy marsala chicken hot alongside pasta, mashed potatoes, or rice for a complete meal.
Notes
- Adding cream towards the end of cooking prevents it from curdling under long heat exposure.
- The marsala sauce will thicken slightly as it cools, so serve promptly for the best consistency.
- Use chicken thighs for more tenderness and flavor compared to chicken breast.
- If marsala wine is unavailable, a dry sherry can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
