Creamy Chicken Marsala (Gluten Free, Dairy Free, Paleo)
Creamy and healthy slow cooker chicken marsala. Dairy-free, soy-free, and preservative-free easy to make and delicious for the whole family.
Servings: 6 Adults
Calories: 477kcal
Equipment
- Slow Cooker or Crockpot
Ingredients
- 2 lb chicken thighs bone-in, no skin (Use whatever cut of chicken you prefer)
- 4 cloves garlic, minced
- 8 oz mushrooms, slicced
- 1 cup sweet Marsala wine (use chicken broth if desired)
- 2 tsp salt
- 1 1/2 tsp black pepper
- 1 tsp dried sage
- 1 small yellow onion, diced
- 1/2 cup coconut cream (use the top cream part of a can of full fat coconut milk)
- 1 tsp lemon zest
- 1/2 cup water
- 2 tbsp tapioca flour
Instructions
Directions:
- Combined all ingredients into the slow cooker (except the water and tapioca flour).
- Cook on low 4-6 hours or high 2-3 hours.
- Combined water and tapioca flour in bowl and whisk together.
- After cooking remove chicken and set aside. Whisk slurry into sauce in slow cooker and set to high for 30 minutes to thicken.
- Stir chicken back into sauce and serve!
Freezer Directions:
- Label gallon freezer bag with recipe name, cooking from frozen directions, and expiration date (three months plus todays date).
- Add all ingredients into labeled gallon freezer bag except water and tapioca flour.
- Freeze for up to three months.
Cooking from Freezer Directions:
- Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
- Dump contents of gallon freezer bag into slow cooker.
- Cook on low 4-6 hours or high 2-3 hours.
- Combined water and tapioca flour in bowl and whisk together.
- After cooking remove chicken and set aside. Whisk slurry into sauce in slow cooker and set to high for 30 minutes to thicken.
- Stir chicken back into sauce and serve!
