CROCK POT CHICKEN MARSALA
An easy, healthy recipe for Crock Pot Chicken Marsala filled with rich Italian flavor. Juicy chicken breasts slow simmered in a creamy mushroom wine sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 3h35m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 384 kcal, Carbohydrate 14 g, Protein 50 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 145 mg, Fiber 1 g, Sugar 6 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
Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen.
Provided by Katerina | Diethood
Categories Dinner
Time 4h10m
Number Of Ingredients 14
Steps:
- Lightly grease a 6-quart slow cooker with cooking spray and set aside.
- Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
- Transfer chicken to slow cooker and top with mushrooms and garlic.
- Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
- Pour wine over chicken and mushrooms.
- Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
- Remove chicken breasts from slow cooker and set aside on a plate.
- Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
- Add heavy cream to the wine sauce and whisk until combined.
- Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
- Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
- Serve.
Nutrition Facts : Calories 281 kcal, Carbohydrate 13 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 86 mg, Sodium 143 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CROCK POT CHICKEN MARSALA
I wanted to make chicken marsala one night, but didn't want the hassle of cleaning up the pan from frying. This creation turned out to be an easy alternative and tasty too!
Provided by Greeny4444
Categories Chicken
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 446.2, Fat 10, SaturatedFat 4.6, Cholesterol 106, Sodium 533.7, Carbohydrate 14.6, Fiber 0.9, Sugar 3, Protein 33.9
EASY CHICKEN MARSALA IN THE CROCKPOT
A Facebook challenge to cook something tonight in the Crockpot from the Crockpot FB page. Checked their recipies and tried their version of Chicken Marsala. Wanted to put it here for future reference and caloric/carb values. It is still in the crockpot with an hour to go and the house smells fantastic. I can't wait for my first bite. Serving over rice...haha, had some leftover from the other night...perfect way to use it up. I am low carbing and want to know how bad/good this is for my way of eating right now before I sink my teeth into it. Made a few adjustments to the original recipe....used unsalted butter (although it didn't specify what type of butter), garlic powder instead of garlic SALT (personally and seriously, I think the soup itself has enough salt)....Omitted salt (again) from original recipe. You can always add salt in to taste when you eat. Hope you make it and enjoy it. I will edit this recipe after I actually try it......1/2 hour to go now!!!! Edited on 3/13/11: Changed 1/2 cup butter (Yikes, one stick....now Paula Deen would love this!!) to 1/4 cup butter (1/2 stick unsalted butter). Although, you probably leave it off completely if it is a concern. Also changed the number of servings as well. Edited, yes again, on 4.8.11!! It was brought to my attention (thanks, you know who you are!!) that it maybe unclear on the amount of mushroom soup. Did a bit of investigation....2 smaller (10 3/4 oz.) cans of (Cambell's) mushroom soup is EXACTLY the 21 1/2 oz. needed in this recipe. If you plan to use a FAMILY-SIZED can it is 26 oz. that you would be putting in.
Provided by Fireflylover
Categories One Dish Meal
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cube chicken breasts.
- Place chicken, butter and spices in the slow cooker.
- Mix cream cheese, wine, water and mushroom soup.
- Pour over chicken.
- Cover Crockpot and cook on HIGH for 4- 5 hours.
- You can cook it on LOW for 7-8 hours -- which I did.
CHICKEN MARSALA
Steps:
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EASIER CHICKEN MARSALA
Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!
Provided by D. Alexander
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
- Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
- Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g
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
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