Crock Pot Chicken Marsala Recipes

CROCK-POT CHICKEN MARSALA

Steps:

• Grease inside of Crock-Pot with cooking spray. Season chicken all over with salt and pepper and add to Crock-Pot. Top with mushrooms and garlic then pour marsala wine on top. Cover and cook on low for 4 to 5 hours, until chicken is cooked through.
• Remove cooked chicken breasts from Crock-Pot. In a small bowl, whisk together water and cornstarch then whisk into the sauce. Whisk in heavy cream, if using, then return chicken to Crock-Pot. Cover and cook on high until the sauce has thickened, about 20 minutes more.
• Garnish with parsley and serve with lemon wedges.

SLOW COOKER CHICKEN MARSALA

Steps:

• Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
• Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
• Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
• Cook on LOW for 5 hours.
• Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
• Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
• Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

SLOW COOKER CHICKEN MARSALA

Steps:

• Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
• Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
• Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
• Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

SLOW COOKER CHICKEN MARSALA

Steps:

• Stir olive oil and garlic into the bowl of a slow cooker.
• Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.
• Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
• Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

CROCK POT CHICKEN MARSALA

Steps:

• Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don't overlap as much as possible.
• Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
• Pour the wine and broth into the crockpot.
• Dot the butter over the chicken and dump the mushrooms on top.
• Cook LOW for 6 hours.
• When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken.
• Serve over pasta or rice.

SLOW-COOKER CHICKEN MARSALA

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
• Cover; cook on Low heat setting 5 to 6 hours.
• Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.
• To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.