CROCK POT CHICKEN MARSALA RECIPES

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CROCK POT CHICKEN MARSALA RECIPE - FOOD.COM



Crock Pot Chicken Marsala Recipe - Food.com 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!

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

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, FatContent 10, SaturatedFatContent 4.6, CholesterolContent 106, SodiumContent 533.7, CarbohydrateContent 14.6, FiberContent 0.9, SugarContent 3, ProteinContent 33.9

BEST CROCK-POT CHICKEN MARSALA RECIPE - HOW TO ... - D…



Best Crock-Pot Chicken Marsala Recipe - How to ... - D… image

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

Provided by Lauren Miyashiro

Categories     dinner

Total Time 5 hours 35 minutes

Prep Time 15 minutes

Cook Time 0S

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.

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