Chicken slow cooked with loads of vegetables and marsala wine. Slow cooker chicken marsala is a no-fuss and fun twist on the Italian classic. A perfect healthy gluten-free and paleo weeknight dinner recipe the whole family will enjoy!
Kind of…A very loose twist on the Italian classic, that is! No reduced buttery sauce or flour, but chicken, marsala wine, and mushrooms (plus a bunch of other fun things!). This is also going to be another “throwback Wednesday” recipe. This gem was created for Christmas Eve dinner 2014! The photos may lose their charm, but the flavor and recipe is still spot on and deserves to be shared! I know we all appreciate the slow cooker right now anyway!
Going off of the Italian food upbringing, I’ve always been fond of Chicken Marsala as well as Chicken Francese. My mom and I could never remember which one was which when ordering. Which was the creamy mushroom and which was the breaded lemon one? Now I’ve got it down, but still love them both! I think I’ve always loved them equally, which is surprising since I hated mushrooms growing up. My younger self would scoff at the mushroom lover I am now (side not: I’m not currently eating mushrooms. Their high FODMAP count, I think, bothers me).
This dish is classically made with a buttery reduced marsala wine sauce with mushrooms, poured over some lightly breaded chicken. Not exactly the most gluten-free (or dairy-free) friendly dish. That’s not problem for this gal though! Solutions were had! And it’s so super simple since it’s made in the slow cooker. To amp this slow cooker chicken marsala up I added pearl onions, artichoke hearts (the flavor!), beets (added color!), and of course the mushrooms! So you’re getting your dose of protein and veggies in one entree. It would be a lovely dish served over some pasta, tomato basil cauli-rice, sorghum, or millet! Okay, okay, even if you’re feeling like some yucca, fries would work too!
Slow Cooker Chicken Marsala
- Place the chicken breasts in the slow cooker first, then add the veggies, spices, and wine.
- Cover and cook on low for 6-7 hours, until the chicken is fully cooked through.
Done! Quick and easy! The chopped veggies give this chicken so much extra flavor, let alone the wine! I also loved that the beets added to the slight red color of the liquid as well. Totally not traditional, I know, but just as good 😉 I guess I do need to recreate the “real” thing as well as chicken francese soon! Alright, that’s my new mission! (Prepare to see those in 2019, bahahaha!)
So tell me:
+ Which is better to you: chicken marsala or chicken francese? (Don’t make my Italian roots cry and say that you haven’t had either!)
+ Mushroom lover or hater? O I love them, but my tummy…not so much :/
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