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! Family approved!
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? Even better is when it tastes this good & is healthy for you!
I served this dish over Banza pasta made from chickpeas and let me tell you the kids loved this! They had no clue it was not regular pasta. Our local grocery store sells it in the gluten free isle, but you can also order it online: http://www.eatbanza.com/collections/store
It totally worked with this chicken. So simple, so easy, so delicious. I even bought already sliced mushrooms. Very little time to prep and the family wants to eat this again, so that is a win in my book. What if you work long hours and can not cook this while you are at work? My tip is to cook it the night before, just make the pasta when you get home from work, which takes 6-8 minutes and heat up the marsala on the stove top so the chicken doesn't get rubbery from the microwave and in under ten minutes your dish is ready to go.
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 just love a little creamy texture. I was found this recipe from http://www.wholesomelicious.com/category/dinner/crockpot/ and tweaked it to make it work for my family.
5 hours 5 mins
Serves: 5-6 servings
6 large boneless, skinless chicken breasts
3 cloves garlic, minced
10 oz sliced white mushrooms
2 cup Marsala Wine1 cup Chicken broth
1 tbsp balsamic vinegar
4 tbsp arrowroot starch* + 4 tbsp water
3 tbsp chopped fresh parsley
4 tbsp coconut milk
Sea Salt and pepper to taste
1 box of Banza chickpea pasta
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.
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. I found it at our local grocery store Wegmans in the baking isle.
21 Day fix approved
1 red, 1 yellow, 1 tsp, 1/2 green