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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.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

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

Instructions 

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).*

Tips 

*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.

Variations 

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.

Primary Product 
Cuisine 
See Nutrition Information
Cooking Method 
Leaf

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