SLOW COOKER CHICKEN MARSALA (PALEO & GLUTEN-FREE)

SLOW COOKER CHICKEN MARSALA (PALEO & GLUTEN-FREE)

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Begin by placing your chicken breasts at the bottom of your slow cooker. Top with mushrooms and garlic.
  2. In a separate bowl, mix together wine, broth, and vinegar. Top the chicken with wine mixture.
  3. Set your slow cooker to low and cook for 4 – 5 hours.
  4. 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.
  5. If using, add coconut milk. Top with parsley and salt and pepper.
  6. Serve hot over pasta, spaghetti squash, potatoes, or rice.

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post