Slow Cooker Marsala Chicken

Serve this richly flavored chicken over soft-cooked polenta or steamed Arborio rice. The savoriness of the sauce is a wonderful blending of the dried mushrooms and Marsala wine. Handle the Heat created this recipe from an ingredient list submitted by Nancy D., who won a grand prize in the Just BARE Chicken +5 Ingredient Challenge.

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1-1/2 ounces dried porcini mushrooms
8 (40 ounces) Just BARE® Bone-In Chicken Thighs, skin removed
Coarse salt and freshly ground pepper to taste
1 large onion, sliced
3 cloves garlic, finely chopped
2 tablespoons finely chopped fresh rosemary
3/4 cup dry Marsala wine


Place mushrooms in small bowl; cover with 2 cups hot water. Let soak about 30 minutes or until hydrated. Strain soaking water through a coffee filter or cheesecloth to remove any grit; rinse mushrooms with cool water.

Place mushrooms in a 4- to 6-quart slow cooker. Generously season chicken with salt and pepper; arrange on top of mushrooms. Place onion, garlic, and rosemary on top of chicken. Pour 1 cup of mushroom soaking liquid and Marsala wine into slow cooker.

Cover and cook about 6 hours on LOW heat or until chicken is no longer pink near bone (165°F on an instant read thermometer).*


*To thicken cooking juices, dissolve 2 tablespoons cornstarch in 3 tablespoons water. Stir into slow cooker; cover and cook until sauce just coats the back of a spoon, about 5 minutes.


Just BARE® Boneless Skinless Chicken Thighs may be substituted for Just BARE® Bone-In Chicken Thighs (reduce cook time by 1 hour).

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Raising Goodness ®

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