Best Slow Cooker Chicken Marsala Recipes
SLOW-COOKER CHICKEN MARSALA
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
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
SLOW COOKER CHICKEN MARSALA
I use boneless chicken breast for this healthy, flavorful dish. Serve over rice or potatoes to soak up all the delicious sauce! I like to serve this with rice and sauteed spinach. If you're cooking for two, you might be tempted to halve the recipe, but don't; you'll be happy to have leftovers!
Provided by mstina330
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 4h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 13 g, Cholesterol 131.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 54.9 g, SaturatedFat 1.1 g, Sodium 155.1 mg, Sugar 4.2 g
SLOW COOKER CHICKEN MARSALA
Steps:
- On a plate, stir together the flour, the 1 tsp. salt and the 1/2 tsp. pepper. One at a time, turn the chicken breasts in the flour mixture, gently shaking off the excess. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter with 1 1/2 Tbs. of the olive oil. Working in batches if necessary, add the chicken breasts and cook, turning once, until golden on both sides, about 5 minutes total. Transfer to a plate. Add the shallots and pancetta to the pan and sauté over medium-high heat until lightly browned, 2 to 3 minutes. Add 2 cups of the Marsala, increase the heat to high and cook, stirring, until the wine is reduced and thickened, 7 to 10 minutes. Add the broth and oregano and return to a boil. Stovetop method: Transfer the chicken to a large Dutch oven and add the Marsala mixture. Cover the pot, set over low heat and cook until the chicken is opaque throughout and very tender, about 30 minutes. Meanwhile, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. butter with the remaining 1 1/2 Tbs. olive oil. Add the mushrooms and sauté until the edges begin to brown, about 5 minutes. Stir in the mascarpone, bring to a boil, and season generously with salt and pepper. Add the mushroom mixture and the remaining 1/4 cup Marsala to the Dutch oven. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 30 minutes more. Slow-cooker method: Transfer the chicken to a slow cooker and add the Marsala mixture. Cover and cook according to the manufacturer's instructions until the chicken is opaque throughout and very tender, about 2 1/2 hours on high or 5 hours on low. About 30 minutes before the chicken is done, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. butter with the remaining 1 1/2 Tbs. olive oil.
SLOW COOKER CHICKEN MARSALA RECIPE - (4.3/5)
Provided by lkalemba
Number Of Ingredients 10
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. Cover; cook on High heat setting 5 minutes longer or until chicken is hot. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley. Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.
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