Slow Cooker Creamy 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.

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.

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.

CREAMY CHICKEN MARSALA

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.