Crock Pot Beef Marsala Food

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.

CHICKEN MARSALA

Steps:

• Place the chicken breast into the bottom of a large crock pot.
• Season both sides of the chicken with the salt, pepper and parsley flakes.
• Sprinkle the sliced mushrooms, sliced or diced bacon, and minced garlic over the chicken.
• Pour the cooking wine over the chicken.
• In a small bowl mix the cornstarch with the chicken broth until all lumps are dissolved. Pour it over the chicken.
• Slow Cook on high for 3 to 4 hours or on low for 5 to 6 hours. Chicken is done when it is no longer pink in the center and reaches 165 F. on a digital thermometer. (Oven cooking directions below)
• Serve over cooked egg noodles or cooked white rice.

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:

• 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.

CROCK POT BEEF MARSALA

Steps:

• Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
• Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
• Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
• Serve with or over rice, egg noodles or mashed potatoes.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

MARSALA WINE BEEF STEW

Steps:

• Preheat the oven to 350 degrees.
• Season the meat on all sides with a tablespoon of the salt and a half teaspoon of the black pepper.
• Add the oil to a dutch oven over medium high heat and brown the meat on all sides in batches, making sure the meat is in a single layer. Remove when browned and repeat with another batch of meat if needed.
• Add the onion, mushrooms and rosemary to the pot, stir and season with the remaining 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Cook until onions are softened and mushrooms are browned, about 10 minutes.
• Sprinkle the flour into the pot, stir and cook for 1 minute. Pour in the wine and bring to a simmer, then use a wooden spoon to scrape up the bottom of the pot while stirring the mushrooms and onions.
• Slowly pour in the beef broth while stirring then bring to a boil to thicken the gravy. Once thickened, add the meat and any juices back to the pot. Stir to combine and place in the oven, covered, for 1 1/2 hours.
• Remove from the oven and stir. Pour in the cream, stir again and season with additional salt and pepper if needed. Remove the rosemary steams before serving.

CROCK POT CHICKEN MARSALA

Steps:

• Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. It does not need to be cooked all the way through. Transfer the chicken to the slow cooker.
• Reduce the skillet heat to medium low. Heat the remaining 2 teaspoons oil. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic.
• While the skillet is still warm, pour in the Marsala. Increase the heat to medium and let simmer 2 minutes. Remove from the heat.
• Scatter the mushrooms over the top of the chicken. Pour in the Marsala reduction. Cover and let cook on LOW, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer, about 2 1/2 to 3 hours on low (timing will vary based on your slow cooker model and the size of your chicken breasts). Remove to a plate and cover to keep warm.
• In a small bowl, whisk together the cornstarch and water. Pour into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes, until thickened. Return the chicken to the slow cooker and let heat over high for 5 additional minutes to warm through. Serve hot with desired accompaniments, with the sauce spooned over the top and a sprinkle of fresh parsley as desired.

CROCK POT CHICKEN MARSALA

Steps:

• Season chicken breasts with salt and pepper. Place in a greased 5 to 6 quart crock pot.
• Add garlic, mushrooms, and thyme to crock pot.
• Pour wine over chicken.
• Cover crock pot and cook on LOW for 5 hours.
• Open crock pot and remove chicken.
• Stir the cornstarch with 1/3 cup cold water. Add to crock pot along with heavy cream and chicken base and mix well.
• Return chicken to crock pot. Cover and cook on HIGH for 30 minutes.

SLOW COOKER MARSALA BEEF STEW

Steps:

• In a large skillet, heat oil over medium-high heat. Toss meat together with flour, salt and pepper. Place some of the meat in the heated skillet and brown meat on all sides. Place in slow cooker when browned. Meat will be browned but not cooked through. Do this in batches until all meat is browned, adding more oil as necessary. (I have a nonstick skillet so I used very little oil.)
• Add onions, mushrooms, carrots, celery, garlic, tomato paste, cooking wine, beef stock and thyme to slow cooker, stirring to combine.
• Cover and cook on low for 8 hours. Carefully remove thyme stems.
• In a small bowl, mix together 2 tablespoons cornstarch and 2 tablespoons water until no lumps remain.
• Increase heat to high and stir in cornstarch mixture. Cook for 30 minutes or until thick. If not reaching desired thickness, stir in 1 more tablespoon of cornstarch mixed with 1 tablespoon cold water.
• Stir in frozen peas, and serve over rice or mashed potatoes.

CROCK POT CHICKEN MARSALA

Steps:

• Place the chicken, garlic, wine, chicken broth and mushrooms in the slow cooker.
• Cover and cook on LOW for 5 hours. (This can be cooked on high just adjust the time.)
• Remove the chicken from the slow cooker. Whisk together water and cornstarch in a small bowl. Pour it 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 until sauce has thickened.
• Stir in the heavy cream and serve over pasta.
• Salt and pepper to taste.

CROCK POT BEEF ROAST WITH MARSALA GRAVY

Steps:

• Cut a number of slits in the beef roast and place garlic slivers in them.
• Sprinkle with salt and pepper.
• Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
• Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
• Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
• During the last hour of cooking add the sprig of rosemary.
• During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
• Remove the beef from the pan; trim the fat and pull the beef apart.
• Strain the solids from the liquids in the crock pot; reserving both.
• When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
• Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
• Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
• Top with thickened gravy and place on warm.
• Serve with garlic mashed potatoes or polenta.

SLOW COOKER MARSALA BEEF STEW

Steps:

• In a large skillet, heat oil over medium-high heat. Toss meat together with flour, salt and pepper. Place some of the meat in the heated skillet and brown meat on all sides. Place in slow cooker when browned. Do this in batches, until all meat is browned, adding more oil as necessary. Place all remaining ingredients in slow cooker, stirring to combine. Cover and cook on low for 8 hours. Carefully remove thyme stems. In a small bowl, mix together 2 Tbsp. cornstarch and 2 Tbsp. water until no lumps remain. Increase heat to high and stir in cornstarch mixture. Cook for 30 minutes or until thick. If not reaching desired thickness, stir in 1 more Tbsp. of cornstarch mixed with 1 Tbsp. cold water. Stir in frozen peas and serve over rice or mashed potatoes.

BEEF STEW MARSALA

Steps:

• 1. In a ziplock bag, combine some flour, 1 Tbsp Adobo, salt & pepper. Add the beef & shake well to coat, shaking off excess flour.
• 2. In a skillet, heat olive oil and sear beef on all sides until just starting to brown.
• 3. Add beef & any juices to bottom of a 6 qt. crock pot.
• 4. Add in the potatoes, carrots & onions.
• 5. Add the rest of the seasonings, the wine, water & bouillon.
• 6. Cook in crock pot on HIGH for 4 hours, or LOW for 6 hours, making sure the potatoes & carrots are tender.
• 7. About 15 mins. before serving, dissolve the cornstarch in 1/4 cup of warm water, then add to the stew. Stir & allow to thicken.
• 8. Serve with a good crusty bread.
• 9. ** To save some time in the morning, you can add the cooked meat, and the cut up potatoes, carrots & onions to the crock & refrigerate overnight. Then add the rest of the seasonings & liquids in the morning when you start the crock.