Easy Low Carb Slow Cooker Creamy Chicken Marsala Recipes

6-INGREDIENT EASY LOW CARB CHICKEN MARSALA (PALEO, GLUTEN-FREE)

Steps:

• Heat a tablespoon of butter in a pan over medium-high heat. Season both sides of the chicken breast lightly with sea salt and pepper. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
• Add another tablespoon of butter to the pan. Add the mushrooms and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
• Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the liquid is reduced by half.
• Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.
• Add the chicken back to the pan. Heat for a minute or two until the chicken is heated through. Garnish with fresh parsley.

SLOW COOKER CHICKEN MARSALA

Steps:

• Lightly grease a 6-quart slow cooker with cooking spray and set aside.
• Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
• Transfer chicken to slow cooker and top with mushrooms and garlic.
• Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
• Pour wine over chicken and mushrooms.
• Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
• Remove chicken breasts from slow cooker and set aside on a plate.
• Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
• Add heavy cream to the wine sauce and whisk until combined.
• Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
• Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
• Serve.

EASY LOW CARB SLOW COOKER CREAMY CHICKEN MARSALA

Steps:

• Add oil to slow cooker and spread around the base.
• Add chicken to bottom of slow cooker.
• Layer mushrooms and seasonings on top, and pour wine over the top.
• Add lid to slow cooker and cook on high for 3-4 hours (depending on your slow cooker - they can vary wildly) until chicken is 155 degrees internal temperature.
• Remove chicken and mushrooms from slow cooker, set aside.
• Stir in cream and whisk vigorously until thickened.
• Add chicken and mushrooms back to slow cooker, add lid, and cook another 20-30 minutes, until chicken is 165 degrees internal temperature.

SLOW COOKER CHICKEN MARSALA

Steps:

• Stir olive oil and garlic into the bowl of a slow cooker.
• Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.
• Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
• Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

SLOW-COOKER CREAMY CHICKEN MARSALA

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker; sprinkle with 1/4 teaspoon of the salt and the pepper.
• Spray 10-inch skillet with cooking spray. Add garlic, thyme, mushrooms and remaining 1/2 teaspoon salt. Cook over medium-high heat 4 to 5 minutes or until soft and lightly browned. Spoon mushroom mixture over chicken thighs. Pour wine over chicken and mushrooms.
• Cover and cook on Low heat setting 4 to 5 hours.
• Remove chicken thighs from cooker; place on serving plate. Cover to keep warm. In small bowl, stir cornstarch and cream until well blended. Stir into liquid in cooker. Cover; cook on High heat setting 10 to 15 minutes or until thickened.
• Serve chicken with sauce.