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. I just want magic to happen in my kitchen with the slow cooker. You know, the kind where I spend about 2 minutes putting everything in a machine and walk away? And then yummy dinner awaits a few hours later without me having to do anything?
It totally worked with this chicken. So simple, so easy, so delicious. I even bought already sliced mushrooms. I hit the easy button x20 with this dish.
The sauce is super simple with garlic, mushrooms, Marsala wine (which by the way can be found in most grocery stores near the vinegar), chicken broth, a splash of balsamic for a little acidity, and garnished with fresh parsley. To thicken, I used arrowroot starch at the very end. Oh, and I did a few tablespoons of coconut milk at the very end. I know, I do it all the time, but I just love a little creamy texture.
You can serve Chicken Marsala on it’s own, or the traditional Italian way with pasta. For a Paleo/GF version, I use spaghetti squash. Mashed potatoes, rice, or zoodles also work wonderfully! Enjoy!
- 3-4 large boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 10 oz sliced white mushrooms
- 1 cup Marsala Wine
- ½ 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
- 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.