Slow Cooker Chicken Marsala Stew

By Lori

8 Person

255 Minutes

249 Calories

The most amazing slow cooker recipe, ever. This hearty Chicken Marsala Stew will quickly become a family favorite and is ready to eat when you walk in the door after a busy day. Lighter and more heart-healthy than many stew recipes, you won’t feel weighed down after eating a bowl. Sometimes you need some help. SOMETIMES you need the slow cooker.

Ingredients

1/4 cup heavy cream
1 1/2 cups chicken stock
1 tbsp. dried oregano
1 tbsp. dried thyme
15 oz. sliced mushrooms
3/4 cup marsala wine
5 garlic cloves, minced
1 large vidalia onion, diced
2 tbsp. flour
1/2 tsp. fresh ground pepper
1/2 tsp. kosher salt
2 pounds boneless skinless chicken thighs, cut into bite sized pieces

Method

01

In a large bowl, toss the chicken with the flour, salt, and pepper until coated.
02

In a large skillet, brown the chicken over medium heat until golden working in batches if necessary. Transfer the chicken to the slow cooker and add the onions to the skillet.
03

Cook the onions until soft and add the garlic, cook for 1 minute. Add the marsala wine and scrape all the brown bits off the bottom of the pan with a spoon.
04

Transfer the onion mixture to the slow cooker with the chicken. Add the mushrooms, thyme, oregano and chicken stock to the slow cooker and cover. Cook for 4 hours on high or 7 hours on low.
05

Remove the lid and stir in the cream. Allow cooking for 20 minutes until the mixture thickens. Serve immediately over egg noodles, pasta or rice.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Crockpot Chicken Recipes

Chicken Marsala Recipes

Slow Cooker Chicken Marsala Stew

4.7

( By Lori )

01 Information

Grade easy
Serving 8 servings
Calorie 249 Kcal
Prep Time 15 Mins
Cook Time 240 Mins
Total Time 255 Mins

02 Ingredients

1/4 cup heavy cream

1 1/2 cups chicken stock

1 tbsp. dried oregano

1 tbsp. dried thyme

15 oz. sliced mushrooms

3/4 cup marsala wine

5 garlic cloves, minced

1 large vidalia onion, diced

2 tbsp. flour

1/2 tsp. fresh ground pepper

1/2 tsp. kosher salt

2 pounds boneless skinless chicken thighs, cut into bite sized pieces

03 Method

Step 1

In a large bowl, toss the chicken with the flour, salt, and pepper until coated.

Step 2

In a large skillet, brown the chicken over medium heat until golden working in batches if necessary. Transfer the chicken to the slow cooker and add the onions to the skillet.

Step 3

Cook the onions until soft and add the garlic, cook for 1 minute. Add the marsala wine and scrape all the brown bits off the bottom of the pan with a spoon.

Step 4

Transfer the onion mixture to the slow cooker with the chicken. Add the mushrooms, thyme, oregano and chicken stock to the slow cooker and cover. Cook for 4 hours on high or 7 hours on low.

Step 5

Remove the lid and stir in the cream. Allow cooking for 20 minutes until the mixture thickens. Serve immediately over egg noodles, pasta or rice.

04 Author