Slow Cooker or Instant Pot Chicken Marsala (Paleo & Gluten-Free)

This classic Chicken Marsala gets a deliciously easy twist! With less than 15 minutes of prep, you can enjoy a rich, flavorful, and comforting meal with almost no effort. Made in the slow cooker or Instant Pot, this recipe is perfect for weeknight dinners, and it’s Paleo and gluten free too!

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Why Chicken Marsala in the Slow Cooker and Instant Pot?

Chicken Marsala is one of those dishes that feels fancy but is actually so simple to make at home! The traditional pan-fried version with mushrooms in a sweet wine sauce is amazing, but sometimes I just want magic to happen in my kitchen.

With the Slow Cooker or Instant Pot, all the flavor develops while I do almost nothing. Just toss in the ingredients and let the magic happen!! I even used pre-sliced mushrooms to save time and still get all the rich, earthy flavor that makes this dish so special.

As a nutritionist, easy, healthy, and satisfying dinners make me happiest!

How to make Chicken Marsala

You can make this recipe in either the Instant Pot or Slow Cooker. Here’s what I love about each method:

Instant Pot Method:

• Sear the chicken first to get a slightly crispy coating.
• Adds depth of flavor and texture to the dish.
• Cooks quickly while locking in all the juices.

Slow Cooker Method:

• Skip searing if you want super easy prep.
• Let the slow cooker do the work while you focus on other things.

The Sauce:

• Garlic and mushrooms soak up the Marsala wine and chicken broth.
• A splash of balsamic vinegar adds a hint of acidity.
• Arrowroot starch thickens it perfectly.
• A few tablespoons of coconut milk at the end adds creamy richness.
• Fresh parsley for a pop of color and flavor!

Tips for the Best Chicken Marsala:

• Buy pre-sliced mushrooms to save time.
• Use arrowroot starch instead of flour for a gluten-free thickener.
• Adjust Marsala wine to taste depending on sweetness preference.
• For extra creaminess, add a little coconut milk at the end.
• Serve immediately for the best texture, but leftovers are delicious too!

Serving Suggestions

Chicken Marsala is perfect on its own, but here are some cozy ideas:

• Traditional: Serve over pasta for an Italian-style meal.
• Paleo or Gluten Free: Use spaghetti squash for a lighter base.
• Cozy sides: Try my Instant Pot Mashed Potatoes, fluffy Coconut Cauliflower Rice, or tender Butternut Squash in the Instant Pot.

Leftovers keep well in the fridge and are an easy dinner the next day.

4.89 from 9 votes

Slow Cooker or Instant Pot Chicken Marsala (Paleo & Gluten-Free)

By Amy Rains

Prep: 5 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 5 minutes mins

Servings: 4 servings

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This Chicken Marsala variation is so easy to make for a busy weeknight! Less than 15 minutes of prep time, and set it and forget it in the Instant Pot or Slow Cooker.

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Ingredients 

1x2x3x

• ▢ 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
• ▢ 2 tbsp coconut milk, optional
• ▢ 3 tbsp chopped fresh parsley
• ▢ 1/2 tsp Salt
• ▢ 2 tbsp grass fed butter or avocado oil

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Instructions 

For the slow cooker:

• 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. Sprinkle in the salt.
• If using, add coconut milk. Top with parsley and salt and pepper.
• Serve hot over pasta, spaghetti squash, potatoes, or rice.

For the Instant Pot:

• In a small bowl, whisk together arrowroot starch and sea salt. Place the chicken in a sealable bag or container with lid, and add powdered mix gently shaking the chicken to evenly coat.
• Select the saute function on your Instant Pot. Coat the bottom of your pot with oil. Place chicken inside the pot, and saute for 1-2 minutes per side, or until chicken has a golden sear. Remove from the pot and set aside.
• Now add the butter to the pot and let it melt. Toss in garlic, and mushrooms. Saute for 3-5 minutes, or until veggies are softened and fragrant. Select cancel on your Instant Pot, and pour in wine and chicken broth to the Instant Pot. Stir the mixture, scraping anything from the bottom of the pot. Place the chicken on top of the wine/mushroom mixture. Secure the lid, ensuring the valve is in the sealed position.
• Select manual on your Instant Pot, and cook on high pressure for 6 minutes. Use a quick release; turn the valve to release all steam before opening the lid. 
• If using coconut milk, stir into the mixture. Serve immediately over vegetable noodles or rice. Top with parsley or thyme for garnish.

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.

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