Slow Cooker Chicken Marsala Recipes

CROCK-POT CHICKEN MARSALA

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.

SLOW-COOKER CREAMY CHICKEN MARSALA

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.

SLOW COOKER CHICKEN MARSALA

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.

SLOW-COOKER CHICKEN MARSALA

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.

SLOW COOKER CHICKEN MARSALA

Steps:

• Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
• Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
• Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
• Cook on LOW for 5 hours.
• Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
• Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
• Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

EASY SLOW COOKER CHICKEN TIKKA MASALA

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.

SLOW COOKER CHICKEN MARSALA

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.

SLOW-COOKER CHICKEN TIKKA MASALA

Steps:

• Combine first 12 ingredients in a 3- or 4-quart slow cooker. Add chicken thighs and stir gently to coat. Cook, covered, on low 3-4 hours or until chicken is tender., Preheat broiler. Using a slotted spoon, transfer chicken to a broiler-safe baking pan lined with foil. Broil 4-6 inches from heat for 3-4 minutes on each side or until lightly charred. , Meanwhile, transfer cooking juices from slow cooker to saucepan. Cook, uncovered, over medium-high heat until slightly thickened, 6-8 minutes. Remove from heat and gently stir in yogurt and butter. Serve chicken with sauce. If desired, garnish with chopped cilantro, lemon zest and additional yogurt. Serve with hot cooked rice.