Slow Cooker Chicken Marsala Food

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 CREAMY CHICKEN MARSALA

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker; sprinkle with 1/4 teaspoon of the salt and the pepper.
• Spray 10-inch skillet with cooking spray. Add garlic, thyme, mushrooms and remaining 1/2 teaspoon salt. Cook over medium-high heat 4 to 5 minutes or until soft and lightly browned. Spoon mushroom mixture over chicken thighs. Pour wine over chicken and mushrooms.
• Cover and cook on Low heat setting 4 to 5 hours.
• Remove chicken thighs from cooker; place on serving plate. Cover to keep warm. In small bowl, stir cornstarch and cream until well blended. Stir into liquid in cooker. Cover; cook on High heat setting 10 to 15 minutes or until thickened.
• Serve chicken with sauce.

SLOW COOKER CHICKEN MARSALA

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.

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.

EASY LOW CARB SLOW COOKER CREAMY CHICKEN MARSALA

Steps:

• Add oil to slow cooker and spread around the base.
• Add chicken to bottom of slow cooker.
• Layer mushrooms and seasonings on top, and pour wine over the top.
• Add lid to slow cooker and cook on high for 3-4 hours (depending on your slow cooker - they can vary wildly) until chicken is 155 degrees internal temperature.
• Remove chicken and mushrooms from slow cooker, set aside.
• Stir in cream and whisk vigorously until thickened.
• Add chicken and mushrooms back to slow cooker, add lid, and cook another 20-30 minutes, until chicken is 165 degrees internal temperature.

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:

• 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.

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:

• 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:

• Sprinkle chicken with pepper; place in slow cooker sprayed with cooking spray. Heat dressing in large skillet on medium heat. Add mushrooms, onions, garlic and thyme; cook and stir 3 min. or until mushrooms and onions are tender.
• Spoon mushroom mixture over chicken. Top with broth, wine and Worcestershire sauce. Cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
• Remove chicken from slow cooker; cover to keep warm. Mix water and cornstarch until blended. Add to liquid in slow cooker. Cook on HIGH 10 min. or until slightly thickened. Return chicken to slow cooker; cook 2 min. or until heated through.

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.

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.