Name: Classic Slow-Cooker Chicken Marsala
Prep time: 20 min
Cook time: 235 min
Total time: 255 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 1/2 lb boneless skinless chicken thighs; 1 tsp kosher salt, for seasoning chicken; 1/2 tsp black pepper, freshly ground; 1/2 tsp garlic powder; 2 tbsp olive oil; 1 lb cremini mushrooms, sliced 1/4 inch thick; 4 cloves garlic, minced; 1 medium yellow onion, thinly sliced; 1 cup dry Marsala wine; 1 cup chicken broth, low-sodium, gluten-free certified; 1 tbsp tomato paste; 1 tsp dried thyme; 3 tbsp cornstarch; 3 tbsp cold water; 2 tbsp unsalted butter; 1/4 tsp kosher salt, to finish sauce, adjust to taste; 2 tbsp fresh flat-leaf parsley, roughly chopped, for garnish

Steps

Pat the chicken thighs completely dry with paper towels, then season all over with kosher salt, black pepper, and garlic powder. 3 min
Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken thighs in a single layer for 3 minutes per side until deep golden brown. Work in batches if needed; do not crowd the pan. Transfer seared thighs to the slow-cooker insert. 10 min
Reduce the skillet heat to medium. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes until they begin to brown. Stir in the onion and cook for 2 more minutes until slightly softened. Add the garlic and cook, stirring, for 30 seconds until fragrant. 6 min
Pour the Marsala wine into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the chicken broth, tomato paste, and dried thyme until the tomato paste is fully dissolved. Bring to a brief simmer, then pour the entire mixture over the chicken in the slow cooker. 4 min
Place the lid on the slow cooker. Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is fork-tender and registers at least 175F on an instant-read thermometer. 240 min
Transfer the chicken thighs to a plate and tent loosely with foil. Whisk the cornstarch and cold water together in a small bowl until completely smooth, then stir the slurry into the hot liquid in the slow cooker. Replace the lid and cook on HIGH for 15 minutes until the sauce thickens to a glossy, gravy-like consistency. 15 min
Stir the unsalted butter into the thickened sauce until melted. Taste and adjust seasoning with kosher salt. Return the chicken thighs to the slow cooker and gently coat them in the sauce. 2 min
Ladle the chicken and sauce over mashed potatoes or steamed rice. Garnish with fresh parsley and serve immediately.

Chef's notes

Searing is the one step you cannot skip: it builds the fond in the pan that gives the sauce its deep, savory backbone. Pale, unbrowned chicken will produce a flat, watery sauce. Dry Marsala is the correct choice here; sweet Marsala will make the sauce cloying after hours in the slow cooker. Always verify your chicken broth label says gluten-free. Many mainstream broths are fine, but some add hydrolyzed wheat protein, which can hide in plain sight. The cornstarch slurry thickens best when added to a hot liquid with the lid on. If the sauce is still too thin after 15 minutes, mix an extra teaspoon of cornstarch with a teaspoon of cold water and stir it in for another 5 minutes on HIGH. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce.

Source: Chef Rocky

Classic Slow-Cooker Chicken Marsala

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