Crock Pot Chicken Marsala Recipes

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SLOW COOKER CHICKEN MARSALA



Slow Cooker Chicken Marsala image

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

1 tablespoon olive oil
2 cloves garlic cloves, minced
¼ cup all-purpose flour
salt and ground black pepper to taste
3 pounds skinless, boneless chicken breast, cut into 2-inch cubes
12 ounces sliced white mushrooms
1 cup Marsala wine
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley for garnish

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



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

CROCK-POT CHICKEN MARSALA



Crock-Pot Chicken Marsala image

The Crock-Pot does wonders for this Crock-Pot Chicken Marsala recipe from Delish.com.

Categories     Crock-Pot Chicken Marsala     mushrooms     marsala     easy crock-pot recipes     cream sauce     weeknight dinners     french

Time 5h35m

Yield 6

Number Of Ingredients 12

Cooking spray
1 1/2 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
8 oz. button mushrooms, sliced
3 cloves garlic, minced
1 c. marsala wine
1/2 c. water
1/4 c. cornstarch
2 tbsp. heavy cream, optional
2 tbsp. chopped parsley
Lemon wedges, for serving

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 CHICKEN MARSALA



Crock Pot Chicken Marsala image

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

4 (5 ounce) boneless skinless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
3/4 cup marsala wine
3/4 cup low sodium chicken broth
2 tablespoons butter, broken into small pieces (margarine is ok)
8 ounces fresh mushrooms, sliced

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

CROCK POT CHICKEN MARSALA



Crock Pot Chicken Marsala image

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

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 pounds boneless skinless chicken breasts (about 3 breasts)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium shallot or 1/2 small yellow onion (finely chopped)
2 cloves minced garlic
1 cup dry Marsala wine (not cooking wine)
8 ounces sliced cremini mushrooms
1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
For serving: chopped fresh parsley or basil
For serving: whole wheat pasta (zucchini noodles, or simply a big loaf of crusty bread)

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



Slow-Cooker Chicken Marsala image

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

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

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

EASY SLOW COOKER CHICKEN TIKKA MASALA



Easy Slow Cooker Chicken Tikka Masala image

This is a very quick, easy, and tasty version of the national dish of the UK! Try it once and you'll make it time and again. Serve over basmati rice.

Provided by MeanDean

Categories     World Cuisine Recipes     Asian     Indian

Time 6h15m

Yield 4

Number Of Ingredients 16

1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
1 (14.5 ounce) can tomato sauce
1 cup plain yogurt
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
2 teaspoons garam masala
2 teaspoons ground black pepper
2 teaspoons paprika
1 clove garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1 cup heavy whipping cream
¼ cup fresh cilantro, chopped
lemon, juiced

Steps:

  • Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
  • Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 10.4 g, Cholesterol 182.1 mg, Fat 27.9 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 15.6 g, Sodium 760.5 mg, Sugar 4.9 g

EASY CHICKEN MARSALA IN THE CROCKPOT



Easy Chicken Marsala in the Crockpot image

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

4 chicken breasts
1/4 cup unsalted butter
8 ounces cream cheese
2/3 cup marsala wine
21 1/2 ounces Campbell's Cream of Mushroom Soup
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

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.

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Whisk together cornstarch and water in a bowl. Whisk into the sauce. Whisk in cream. Return the chicken to the crockpot. Cover. Cook on HIGH for 20 minutes, or until thickened. Before serving, garnish the Slow cooker chicken marsala with parsley. Serve with lemon. Enjoy!
From tastycookery.com


CROCKPOT CHICKEN MARSALA - EASY CHICKEN RECIPES
2021-03-01 How to make this Crockpot Chicken Marsala. Coat the chicken in flour and brown until golden on the outside. Reduce the wine for 4-5 mins. Add the chicken to the crockpot with the veggies, wine, seasoning and broth. Cook on low for 3 hours. After 3 hours, remove the thighs from the crockpot and add in the cornstarch.
From easychickenrecipes.com


CROCKPOT CHICKEN MARSALA RECIPE - APRIL GOLIGHTLY
2016-03-09 Spray the slow cooker bowl. Put chicken, wine, garlic, olive oil, and ½ Cup chicken stock to the slow cooker bowl . Cook on high for approximately 3 hours or low for 5 – 6. Remove the chicken from the bowl after cooking time is almost complete (approximately ¾ done) Mix the slurry of 2 tbsp. cornstarch and 3 tbsp. water.
From aprilgolightly.com


CROCK POT CHICKEN MARSALA | MARGARET WANAMAKER | COPY ME THAT
Crock Pot Chicken Marsala. spicysouthernkitchen.com Margaret Wanamaker. loading... X. Ingredients. 4 boneless skinless chicken breasts; salt and pepper; 2 garlic cloves, minced; 1 1/2 cups sliced white mushrooms ; 1 teaspoon chopped fresh thyme; 1 cup sweet Marsala cooking wine; 1/4 cup cornstarch; 2 tablespoons heavy cream; 2 teaspoons chicken base; Steps. …
From copymethat.com


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