Creamy Slow Cooker Marsala Mushrooms Recipes

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SLOW COOKER CHICKEN MARSALA



Slow Cooker Chicken Marsala image

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

6 (1.5 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
salt and fresh ground pepper, (to taste)
1 tablespoon olive oil
8 ounces mushrooms, (sliced)
3 cloves garlic, (minced)
1 cup dry marsala wine
1/2 cup water
1/4 cup cornstarch
1/4 cup heavy cream
chopped fresh parsley, (for garnish)

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

CREAMY SLOW-COOKER MARSALA MUSHROOMS



Creamy Slow-Cooker Marsala Mushrooms image

This creamy slow-cooker side gets an elegant flavor upgrade thanks to Marsala wine and Progresso™ chicken broth.

Provided by Cindy Rahe

Categories     Side Dish

Time 8h5m

Yield 8

Number Of Ingredients 10

1 1/2 lb cremini or button mushrooms, cleaned and trimmed
1 small shallot, diced (about 1/3 cup)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
1/4 cup sweet Marsala
1/4 cup Progresso™ chicken broth (from 32-oz carton)
Dash salt and pepper
1/2 cup heavy whipping cream
1 teaspoon cornstarch
Grated Parmesan cheese and additional parsley, if desired

Steps:

  • Lightly butter slow cooker. Arrange mushrooms across bottom--it's okay if there is overlap; the mushrooms will shrink considerably as they cook. Sprinkle with shallot, garlic and parsley.
  • In small bowl, mix Marsala and chicken broth; pour over mushrooms. Sprinkle with salt and pepper.
  • Cover and cook on Low heat setting 8 hours. About 30 to 60 minutes before end of cook time, in small bowl, stir heavy cream with cornstarch to dissolve. Gently stir mixture into liquid in slow cooker for remaining cook time. Taste for seasoning; add salt if needed.
  • Serve with a sprinkle of Parmesan and additional parsley. Serve using toothpicks, with bread, or over pasta as desired.

Nutrition Facts : ServingSize 1 Serving

CROCK POT BEEF MARSALA



Crock Pot Beef Marsala image

A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.

Provided by TheDancingCook

Categories     Meat

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 lbs beef stew meat or 2 lbs sirloin, cut into bite sized chunks
4 tablespoons flour
2 garlic cloves, crushed
1 -1 1/2 cup good quality marsala wine
1 cup chicken stock
2 (14 ounce) cans cream of mushroom soup
1 (8 ounce) package baby portabella mushrooms, sliced
salt and pepper, to taste

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.

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