Easy Crock Pot Creamy Chicken Marsala Recipes

EASY LOW CARB SLOW COOKER CREAMY CHICKEN MARSALA

Easy Low Carb Slow Cooker Creamy Chicken Marsala image

Easy One Pot Slow Cooker Creamy Chicken Marsala is a hearty, delicious low carb chicken dinner - perfect for keto diet and paleo diet meal prep! A deliciously indulgent dinner the whole family will love - great on its own or served with pasta, rice, grilled vegetables, or even a baked potato!

Provided by Courtney O'Dell

Time 4h5m

Number Of Ingredients 5

Ingredients

4 medium sized chicken breasts, around 8 oz each
8 oz cremini or button mushrooms, sliced
1 cup dry marsala wine
salt and pepper, to taste
1/2 cup heavy whipping cream

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.

Nutrition Facts : Calories 312 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, Sodium 187 grams sodium, Sugar 3 grams sugar

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

Ingredients

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

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

Ingredients

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

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY

One-Pot Creamy Chicken Marsala Pasta Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Michael Price

Categories Dinner

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 ½ lb boneless, skinless chicken breast, cut into chunks
2 cups white mushroom, or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup marsala wine
3 cups penne pasta, uncooked
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, optional garnish

Steps:

Heat a large pot over medium-high heat.
Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
Cook until chicken is no longer pink. Remove and set aside.
Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
*Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
Garnish with fresh parsley.
Enjoy!

Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

CREAMY CHICKEN MARSALA

Creamy Chicken Marsala image

An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.

Provided by Sophia Del Gigante

Categories World Cuisine Recipes European Italian

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
salt and ground black pepper to taste
2 skinless, boneless chicken breasts, cut into cubes
1 onion, diced
1 cup sliced cremini mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup Marsala wine

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.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 19.9 g, Cholesterol 34.6 mg, Fat 16.5 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 539.1 mg, Sugar 8.3 g

SLOW-COOKER CREAMY CHICKEN MARSALA

Slow-Cooker Creamy Chicken Marsala image

Savor this creamy twist on this traditional Italian chicken dish.

Provided by Pillsbury Kitchens

Categories Entree

Time 4h35m

Yield 4

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken thighs (about 2 lb)
3/4 teaspoon salt
1/4 teaspoon ground pepper
2 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 package (8 oz) sliced fresh cremini mushrooms (3 cups)
1/2 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
3 tablespoons cornstarch
1/2 cup heavy whipping cream

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.

Nutrition Facts : Calories 440, Carbohydrate 10 g, Cholesterol 260 mg, Fat 3 1/2, Fiber 0 g, Protein 49 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 1/2 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

Ingredients

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.