The simple, classic, Chicken Marsala dish gets a slow cooker makeover to make this recipe so easy for a weeknight meal! This recipe can also be adapted for the Instant Pot. 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.
How to make Chicken Marsala
You can make this recipe in either the Instant Pot or Slow Cooker for ultimate ease. The Instant Pot instructions include searing the chicken first, this helps to create a more “crispy” coating on the chicken. So if I had to pick, I prefer the Instant Pot method. However, you can still make this recipe super easily in the Slow Cooker!
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!
Slow Cooker or Instant Pot Chicken Marsala (Paleo & Gluten-Free)
- 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
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.
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.