Want a set it and forget it dinner? Make Slow Cooker Chicken Thighs – these are always moist and perfectly cooked and ready for you when it’s time for dinner. You’re going to love how they taste and how good the house smells!
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Crockpot Marsala Chicken Thighs With Bone
If you’re a cooking novice but want to impress your dinner guests, this crockpot chicken marsala thighs with bone-in is calling your name. This low-effort, high-reward meal just needs to be assembled and plated — I would say it’s easy as pie, but pie is actually challenging to make and this recipe is much easier. So we’ll just say this recipe is as easy as chicken marsala.
If you don’t have a slow cooker, have no fear; these marsala chicken thighs can be cooked up in an air fryer, too! Just follow the directions in our air fryer chicken thighs recipe and throw your marsala sauce ingredients into an oiled skillet for about 8 to 10 minutes. Voila!
Ingredients in Marsala Chicken
- Chicken thighs – bone-in or boneless skinless
- Mushrooms – sliced (we recommend Baby Bella)
- Marsala wine – This is found in the alcohol aisle
- Chicken stock – or broth, we love Trader Joe’s brand
- Garlic and Thym
- Asparagus – cut into 2-inch sections, woody ends removed
- Cornstarch slurry – to thicken your sauce
How to Cook Crockpot Chicken Thighs with Bone
- Sear chicken: Using salt and pepper, season each side of your chicken thighs thoroughly. In a slow cooker or large skillet, sear chicken thighs over medium heat with a tablespoon of olive oil. You’ll know the chicken is done once it is golden brown on all sides. If not already inside, place the thighs inside the slow cooker.
- Combine ingredients: Add mushrooms to slow cooker on top of chicken thighs. Whisk the wine, stock, garlic, and thyme together in a small mixing bowl. Pour this mixture on top of your chicken and mushrooms.
- Cook mixture: Cook your mushrooms, chicken, and stock mixture in the slow cooker on low for 4 to 6 hours or on high for 2 to 4 hours.
- Add asparagus: Once there are 20 minutes left on your timer, add asparagus to the slow cooker. Cook until tender and crisp.
- Thicken sauce (optional): If you prefer a thicker sauce, you can take out the asparagus and chicken once done cooking and set them aside. Set your slow cooker to high, uncovered (if not already), and add the cornstarch slurry. Whisk and cook until the sauce is thickened to your liking. Alternatively, you can pour the sauce into a saucepan, add the cornstarch slurry and whisk over medium-high heat.
What to Serve with Slow Cooker Chicken Thighs
Asparagus is generally a crowd-pleaser, but there are a plethora of sides you can pair with this Italian-American favorite! Chicken marsala becomes even more delicious when served with:
- Rice: Rice is generally a great option for anything saucy. It soaks up all types of deliciousness, whether it be broth, sauce, or juice; this marsala is no exception! Cook up a pot of jasmine rice, wild rice, or white rice will do just fine.
- Potatoes: When have potatoes ever been a bad idea? Whether they’re mashed, air fryer potatoes, or baked potatoes, they’ll offer a hearty addition to your plate without contrasting the flavor of the chicken marsala too harshly.
- Noodles: We mentioned this dish is Italian, so how could we not mention pasta? Long noodles of most varieties pair well with marsala, with my favorites being fettuccine, pappardelle, and linguine. Special shoutout to risotto! Using noodles is also a great way of stretching this meal out if you plan on packing up leftovers.
- Veggies: Broccoli, peas, carrots, zucchinis, you name it; most of your favorite produce department stars will accompany marsala well. If you’re longing for potatoes but don’t want the carbs, opt for a mashed cauliflower base to fulfill those starchy cravings.
Storing and Reheating Leftover Chicken Thighs
This recipe makes a hefty serving, so you might even be lucky enough to have leftovers. If you do, be sure to follow these instructions for storage and reheating:
- Refrigerating: Place chicken, sauce, and asparagus into an airtight container. You’ll want to box this dish up within a couple of hours — leaving cooked chicken out can create a breeding ground for bacteria. Once refrigerated, be sure to eat it within three to four days.
- Freezing: To prevent the chicken from freezing together and creating an unrecognizable blob, place each chicken thigh in separate zipped storage bags. You can store the sauce in an airtight container. Eat within four to six months.
- Reheating: To reheat leftover chicken thighs, I recommend skipping the microwave and utilizing your trusty oven instead. The microwave tends to dry out the chicken and overall make the dish rather lackluster. If you stored your leftovers in the freezer, be sure to thaw the thighs and sauce completely before heating. Combine all ingredients in an oven-safe pan and cover with a lid before heating at a medium-low temperature until just heated through.
Chicken thighs can be cooked in a Crockpot on high for 2 to 3 hours or on low for 5 to 6 hours.
Yes, it takes slightly longer to cook bone-in chicken thighs than boneless, skinless chicken thighs. The difference is about 10 to 15 minutes, so check your thighs accordingly.
Low heat is preferable when cooking chicken thighs in a slow cooker because it will result in tender, moist chicken. Cooking chicken on high heat can often result in unfavorably dry chicken.
Slow Cooker Marsala Chicken Thighs
- 6 chicken thighs*
- to taste kosher salt
- to taste fresh black pepper
- 1 tablespoon olive oil
- 4 ounces baby bella mushrooms** sliced
- ½ cup marsala wine
- ½ cup chicken stock
- 3 cloves garlic minced
- 1 tablespoon fresh thyme minced
- 1 bunch asparagus cut into 2 inch sections, woody ends removed
- cornstarch slurry
- Season chicken thighs well on all sides with salt and pepper. Sear chicken thighs over medium heat with 1 tablespoon of olive oil until golden brown on all sides. You can do this in your slow cooker if you can sear in it, or in a large skillet. Place chicken into slow cooker.
- Add the mushrooms on top. In a small bowl, whisk together the wine, stock, garlic, and thyme. Pour on top of everything. Cook on high for 2-4 hours or on low 4-6 hours until desired tenderness.
- 20 minutes before the thighs are done, add in the asparagus to cook until tender crisp. If you would like a thicker sauce, take out the asparagus and chicken, set aside. Place slow cooker on high, uncovered and add the cornstarch slurry, whisk and cook until thickened. You can also pour the sauce into a saucepot over medium-high heat and thicken with cornstarch slurry whisked in.
- Can be bone-in or boneless skinless.
- Use mushrooms of your choice.
- Chicken Thighs taste best and least rubbery when cooked to 175°