SLOW COOKER CHICKEN MARSALA (PALEO & GLUTEN-FREE)
The simple, classic, Chicken Marsala dish gets a slow cooker makeover to make this recipe so easy for a weeknight meal! Gluten-free and Paleo too!
Chicken Marsala is one of these elegant dishes that people often don’t want to try at home. Been there, done that. I love a pan-fried version with a crispy, and textured outside bathed in the yummy mushroom sweet wine sauce. But let’s be honest.
Slow Cooker Chicken Marsala (Paleo & Gluten-Free)
PREP TIME
5 MINUTES
COOK TIME
5 HOURS
TOTAL TIME
5 HOURS 5 MINUTES
SERVINGS
4 SERVINGS
Ingredients
3-4 large boneless skinless chicken breasts
3 cloves garlic minced
10 oz sliced white mushrooms
1 cup Marsala Wine
1/2 cup Chicken broth
1 tbsp balsamic vinegar
2 tbsp arrowroot starch* + 2 tbsp water
3 tbsp chopped fresh parsley
2 tbsp coconut milk optional
Salt and pepper to taste
Instructions
Begin by placing your chicken breasts at the bottom of your slow cooker. Top with mushrooms and garlic.
In a separate bowl, mix together wine, broth, and vinegar. Top the chicken with wine mixture.
Set your slow cooker to low and cook for 4 - 5 hours.
Mix together arrowroot starch and water in a small bowl. Add to chicken wine mixture and simmer another 15-30 minutes, or until liquid thickens.
If using, add coconut milk. Top with parsley and salt and pepper.
Serve hot over pasta, spaghetti squash, potatoes, or rice.
Recipe Notes
Arrowroot starch is a Gluten-Free (and non GMO) thickening agent that is used in place of cornstarch and found in many grocery stores in the health food section.