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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.

Servings 8
Total Time: More than 4 hours
Servings: 8
Total Time: More than 4 hours


  • 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

Nutrition Facts

Servings 8

Amount Per Serving
Calories 175 Calories from Fat 27
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 10%
Trans Fat 0g 10%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 21g
Calcium 3%Iron 12%
Vitamin C 3%Vitamin A 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. 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.
  2. 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.
  3. 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).*


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.


*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.