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Slow Cooker or Instant Pot Chicken Marsala (Paleo & Gluten-Free)

Slow Cooker or Instant Pot Chicken Marsala (Paleo & Gluten-Free)

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
  • 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:
  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. Sprinkle in the salt.
  5. If using, add coconut milk. Top with parsley and salt and pepper.
  6. Serve hot over pasta, spaghetti squash, potatoes, or rice.
For the Instant Pot:
  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. If using coconut milk, stir into the mixture. Serve immediately over vegetable noodles or rice. Top with parsley or thyme for garnish.

Recipe adapted from