Jump to Recipe·Print Recipe

This chicken marsala is a comforting and easy meal made in the slow cooker! It’s paleo and can be made whole30, and AIP. It can also be made into an easy freezer meal! 

Slow Cooker Chicken Marsala

What is Chicken Marsala?

Chicken Marsala is a traditional Italian comfort food dish made with chicken, mushrooms, and a yummy sauce of broth and marsala cooking wine. It’s typically served with pasta, and is an Italian staple!

Traditionally this recipe is made with flour and in a skillet on a stovetop, but this version is made easy in the slow cooker! It’s also made to be totally gluten-free, dairy-free, paleo, and can be made whole30 and AIP.

Why this Chicken Marsala is Amazing

It’s made with nourishing ingredients 

There’s no white flour and refined oils in this recipe!

It’s made in the slow cooker

A total set it and forget it meal.

How to Make This Slow Cooker Chicken Marsala Recipe

  • Add the ingredients to the slow cooker: Add the chicken breast to the bottom of the slow cooker along with the mushrooms. Season the chicken breast and mushrooms with salt, pepper, garlic, and shallot and stir to evenly coat. Pour in the chicken broth and marsala wine into the slow cooker over the chicken and mushrooms.
  • Cook the chicken: Place the lid on the slow cooker and cook on low for 4-5 hours. The chicken should read an internal temperature of 165 F.
  • Thicken the sauce and serve: Spoon out about 1/4 cup of liquid and whisk with the arrowroot starch. Pour back into the slow cooker for cook for another 15 minutes to allow the liquid to thicken. Remove the lid and top with the cooked chicken marsala with fresh parsley. Serve with a pasta of your choice like zucchini noodles or spaghetti squash.

chicken marsala in the slow cooker

How to adapt this recipe as a freezer meal

This recipe is part of freezer meal week here on the blog, which is inspired by my own postpartum freezer prep as I’m expecting a baby boy in April! Here’s all you have to do…

  • Add all of the ingredients (reserving the arrowroot) to a large freezer bag.
  • Freeze flat in the freezer for up to 3 months.
  • When ready to cook, transfer to the fridge and place it in a large container (like a casserole dish or a large bowl in case it leaks at all) to defrost.
  • Once the meat is totally thawed, cook as directed.

Here are a few safety things to note about freezer meals…

  • Never refreeze previously frozen food.
  • Always wait until the meat is totally thawed before putting it in the slow cooker.

Can you adapt this recipe for the instant pot?

I have not tried this particular recipe in the instant pot, but it should work on the poultry setting!

What can you serve as a side dish with chicken marsala?

Typically, you would order this dish with something like a pasta or side salad. Here are some ideas for what you can serve it with…

The Ingredients

Chicken breast

Baby Bella mushrooms 

You can easily buy these presliced to save time.

Chicken broth and marsala cooking wine

You can easily swap out the marsala for sherry or balsamic vinegar. See notes in the recipe.

Arrowroot starch

This helps to thicken the sauce. I have not tried to use something like corn starch or tapioca in this recipe.

Shallots, garlic, and parsley

You’ll also love…

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Marsala

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 5 hours 10 minutes
  • Yield: 6 1x
Print Recipe

Description

This chicken marsala is a comforting and easy meal made in the slow cooker! It’s paleo and can be made whole30, and AIP.

Ingredients

Scale
  • 2 lbs chicken breast
  • 2 1/2 cups baby bella mushrooms, sliced
  • 1 tsp sea salt
  • 1/3 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 1 shallot, thinly chopped
  • 1 cup chicken broth
  • 1/3 cup marsala cooking wine (see notes for whole30 or AIP)
  • 1 1/2 tbsp arrowroot starch
  • 1 tbsp parsley, chopped

Instructions

  1. Add the chicken breast to the bottom of the slow cooker along with the mushrooms.
  2. Season the chicken breast and mushrooms with salt, pepper, garlic, and shallot and stir to evenly coat.
  3. Pour in the chicken broth and marsala wine into the slow cooker over the chicken and mushrooms.
  4. Place the lid on the slow cooker and cook on low for 4-5 hours. The chicken should read an internal temperature of 165 F.
  5. Spoon out about 1/4 cup of liquid and whisk with the arrowroot starch. Pour back into the slow cooker for cook for another 15 minutes to allow the liquid to thicken. Add more broth if a thinner sauce is desired.
  6. Remove the lid and top with the cooked chicken marsala with fresh parsley. Serve with a pasta of your choice like zucchini noodles or spaghetti squash.

Notes

For the marsala wine, cooking does remove alcohol. However, if you choose to forgo it, simply swap 2 tbsp of sherry or balsamic vinegar and add an extra 1/4 cup of chicken broth.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Category: main dish
  • Method: slow cooker
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 193
  • Fat: 4.2g
  • Carbohydrates: 3.4g
  • Fiber: 0.4g
  • Protein: 35.3g

Keywords: slow cooker chicken marsala