Recipe by Julie Hauser

Gluten-Free Slow Cooker Chicken Marsala

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

6 Hours, 15 Minutes
Diets

Ingredients

Main ingredients

  • 2 cubes Gefen Frozen Garlic or 2 whole cloves garlic

  • 1 onion, cut in chunks

  • 1 tablespoon Bartenura Olive Oil

  • 2–3 pounds (1 – 1 and 1/2 kilograms) boneless, skinless chicken breast (ideally pre-thinned)

  • 1/2 – 3/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 1–2 tablespoons water

  • 4–5 tablespoons chicken broth or gravy from a roast or chicken

  • 1/3 cup potato starch

  • 1–2 (8-oz./225-g.) containers mushrooms, washed and sliced (you can use canned if you don’t have fresh)

  • 3/4 cup Kedem Marsala

Directions

Prepare the Chicken

1.

Line slow cooker with liner.

2.

Add garlic, onion, and olive oil. If you want to pound the chicken with a tenderizer, do it now. Put chicken on top.

3.

In a small bowl or container, mix the salt, pepper, water, and broth or gravy. Stir in the potato starch until you have a milky-looking sauce. Add this sauce to the slow cooker, drizzling all over the chicken. Add sliced mushrooms and marsala wine.

4.

Cook on low for about six hours. (The chicken will look pretty dry in the slow cooker. When it’s done it will have a creamy, thicker sauce and smell divine.)

Notes:

If freezing, be sure to also freeze any liquid and reheat covered.
Gluten-Free Slow Cooker Chicken Marsala

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