Slow Cooker Marsala Chicken Thighs Recipe:- The Marsala chicken thighs recipe that is prepared in a slow cooker is not only easy to create, but it will also give you the opportunity to indulge in the luxurious tastes that are characteristic of Italian cuisine. Due to the fact that it is prepared with juicy chicken thighs that are cooked in a Marsala wine sauce, it is likely that this recipe will become a favorite among the family. On those hectic days when you want a delicious dinner to be ready for you as soon as you step through the door, this recipe is the perfect choice for you to make.
Slow Cooker Marsala Chicken Thighs Recipe
Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Chopped fresh parsley for garnish
Also see : Crockpot Chicken Bacon Ranch Spaghetti Recipe
Instructions
Add salt and pepper to the chicken thighs, and then season them. Once the slow cooker is ready, place the chicken thighs inside. Marsala wine, chicken broth, onion, garlic, thyme, rosemary, and oregano should be mixed together in a bowl before further processing. In the slow cooker, pour the mixture over the chicken thighs that are already there.
Cover the chicken and cook it over low heat for six to eight hours or over high heat for three to four hours, or until it is soft and cooked all the way through. The sauce can be thickened by whisking in flour approximately thirty minutes before it is to be served, if desired. The chicken thighs should be served with the Marsala sauce poured over the top, and chopped parsley should be used as your garnish.
Nutrition
- Calories: 300 kcal
- Protein: 30 g
- Fat: 10 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 500 mg
Tips
Sear the chicken thighs that have been seasoned in a skillet before placing them in the slow cooker. This will provide an additional layer of flavour to the dish. Cornstarch and water can be combined to make a slurry, which can then be added to the slow cooker approximately thirty minutes before serving if you would like the sauce to be more thick. A complete dinner can be prepared by serving the chicken thighs and sauce over cooked spaghetti, rice, or mashed potatoes before serving.
FAQ
Q.1) Can I use bone-in chicken thighs instead of boneless?
If you so wish, you have the option of considering chicken thighs that have the bones still in them. The cooking time should be modified accordingly in order to accommodate bone-in chicken, which may require a slightly longer amount of time to cook than bone-in chicken.
Q.2) Can I substitute Marsala wine with another type of wine?
In spite of the fact that Marsala wine imparts a flavour that is distinctly delicious to the dish, you are free to replace it with a dry white wine or even chicken broth if you so like. Marsala wine is a type of wine that is well-known for having a flavour that is all its own.
Q.3) Can I make this recipe ahead of time and reheat it later?
Indeed, it is possible to make the dish in advance and then reheat it at a later time. You may keep it in the refrigerator for up to three days if you store it in an airtight container. Place it back on the stove or in the microwave and reheat it until it is completely hot.
Q.4) Can I freeze leftovers?
It is possible to freeze leftovers for up to three months if they are stored in an airtight container. After being thawed in the refrigerator for a whole night, reheat the food.
