Crock Pot Chicken Marsala Recipes
CROCK POT CHICKEN MARSALA
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
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
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
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
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
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
CROCK POT BEEF MARSALA
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
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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- 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.
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#course #main-ingredient #preparation #healthy #main-dish #poultry #low-fat #chicken #crock-pot-slow-cooker #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #meat #equipment
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