Chicken marsala made at home is so much more delicious than made at the restaurant. The flavors shine through more since it is typically fresher and the sauce can be made exactly how you like it. Want a little sweeter? Add a tablespoon of brown sugar. A little tangier? Give it a squeeze of fresh lemon juice. The possibilities are endless with this one and it is absolutely delicious, so buy the ingredients and give it a try now!
Check out what our friends over at Aunt Bee’s Recipes had to say about this:
“I tried a ‘new to us’ crock pot recipe yesterday and it got a 10/10 from us all! I am definitely putting this into our regular rotation.”
Oh yeah! I got the same ratings from my family as well, so this one is on our menu quite often now!
Ingredients
2 Tbsp Land O’ Lakes butter
3/4 tsp salt, divided
1/4 tsp black pepper
8 boneless, skinless chicken thighs (About 2 lbs)
8 oz fresh mushrooms, sliced
3 cloves garlic, minced
1/2 tsp dried thyme
1/2 cup sweet Marsala wine
3 Tbsp Argo cornstarch
1 cup Land O’ Lakes heavy cream
Buttered Noodles with Parmesan cheese for serving
Instructions
Sprinkle chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, melt butter over high heat. Brown chicken thighs for 2 minutes on both sides. Place chicken in the bottom of the slow cooker. Add mushrooms to the skillet and reduce heat to medium. Add the other 1/4 tsp salt and thyme. After the mushrooms have cooked for 3 or 4 minutes, add the garlic and stir for 1 minute. Pour the wine into the mushrooms and give it a good stir, scraping up any little bits. Pour the mushrooms over the chicken in the crock pot and cook on low for 4 to 5 hours. Remove chicken from slow cooker and set aside. Combine cornstarch with heavy cream and stir. Stir the mixture into the crock pot and cook on high for 15 minutes. Serve chicken with sauce over buttered Parmesan noodles. Enjoy!
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Quick Tip: Serve over your favorite noodles or mashed potatoes.
Thanks again to Aunt Bee’s Recipes for this amazing recipe.
