Slow Cooker Chicken Marsala Recipe 435 Recipes

SLOW COOKER CHICKEN MARSALA

Slow Cooker Chicken Marsala image

Tender chicken cooked with Marsala wine, onion and mushrooms. Great over mashed potatoes.

Provided by Sarah Olson

Time 4h55m

Number Of Ingredients 13

Ingredients

2 lbs. boneless skinless chicken breasts (about 3-4 chicken breasts)
1 1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 tsp. oregano
3 cloves garlic (minced)
1/4 cup shallot (minced)
1 white onion (sliced)
2 cups mushrooms (sliced)
6 slices bacon (sliced, cooked and drained)
1/2 cup Marsala wine
1 1/4 cup beef broth
2/3 cup heavy whipping cream
2 tbsp chopped parsley (for garnish (optional))

Steps:

Add the chicken breasts to the slow cooker.
Sprinkle over the salt, pepper, and oregano.
Add the garlic, shallot, onion and mushrooms over the chicken.
Sprinkle over the bacon.
Pour over the Marsala wine and beef broth.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 6-8.
When the cooking time is done. Add the heavy cream and mix it into the broth.
Turn the slow cooker to HIGH for 30 minutes more and leave the LID OFF. To help thicken the sauce a bit.
Serve and enjoy! I serve half of a chicken breast for a serving. Alternately you can shred the chicken before serving.

Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 28 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 828 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

SLOW-COOKER CHICKEN MARSALA

Slow-Cooker Chicken Marsala image

Served on top of pasta or rice, Chicken Marsala is an Italian-inspired dish made with Marsala - an Italian wine from the Sicily region, and mushrooms. Slow-Cooker Chicken Marsala only takes ten minutes to prep, and your slow-cooker does the rest of the work. If you're entertaining, or looking for a go-to weeknight meal - this Slow-Cooker Chicken Marsala is just the ticket.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h25m

Yield 8

Number Of Ingredients 10

Ingredients

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 190, Carbohydrate 7 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g

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