Slow Cooker Chicken Marsala (Paleo & Gluten-Free

• Meat

  • 3 Chicken breasts, large boneless skinless

• Produce

  • 3 cloves Garlic
  • 10 oz Mushrooms, white
  • 3 tbsp Parsley, fresh

• Canned Goods

  • 1/2 cup Chicken broth
  • 2 tbsp Coconut milk

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 2 tbsp Arrowroot starch
  • 1 Salt and pepper

• Beer, Wine & Liquor

  • 1 cup Marsala wine

Found on wholesomelicious.com

Description

Ingredients

• 3-4 large boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 10 oz sliced white mushrooms
• 1 cup Marsala Wine
• ½ cup Chicken broth
• 1 tbsp balsamic vinegar
• 2 tbsp arrowroot starch* + 2 tbsp water
• 3 tbsp chopped fresh parsley
• 2 tbsp coconut milk (optional)
• Salt and pepper to taste

Directions

• Begin by placing your chicken breasts at the bottom of your slow cooker. Top with mushrooms and garlic.
• In a separate bowl, mix together wine, broth, and vinegar. Top the chicken with wine mixture.
• Set your slow cooker to low and cook for 4 - 5 hours.
• 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.
• If using, add coconut milk. Top with parsley and salt and pepper.
• Serve hot over pasta, spaghetti squash, potatoes, or rice.