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August 17, 2022

Keto Chicken Marsala Without Wine! (Whole 30, Paleo, Gluten & Dairy-Free)

This Slow Cooker Keto Chicken Marsala without wine is a no-brainer, no-stress recipe for those busy weeknights when you are short on time. And for those of you on diets restricting alcohol, this version can be made without wine! This incredibly easy one-pot dinner slowly cooks juicy chicken in a thick mushroom and Marsala wine tasting substitute sauce and can be set to cook in the morning so that you return home to a nice warm meal ready to eat at the end of a long day. Or serve it as a main when you are entertaining a crowd for Sunday lunch! Just put all of the ingredients in the slow cooker and turn it on! This variation is Keto, Whole-30, Paleo, Dairy, and Gluten Free so what are you waiting for? Bookmark this recipe for your healthy eating collection NOW!

Don’t have a slow cooker? Don’t worry, read on and we have some alternative cooking solutions for you 😉

KETO CHICKEN MARSALA RECIPE - WITHOUT WINE, WHOLE-30, PALEO, GLUTEN & DAIRY FREE

So how do we make our Keto Chicken Marsala without using Marsala wine?

Our version of Keto Chicken Marsala is a bit unconventional because we don’t use the key ingredient to make it diet-friendly, Marsala Wine! But, if your body can tolerate it and you aren’t too worried about using a little wine once and a while then please go ahead and indulge with the real stuff! We have chosen to stick to our diets so to keep our Chicken Marsala Keto, Paleo, and Whole-30 compliant we use a mixture of chicken broth and sherry vinegar. If you don’t have access to sherry vinegar, balsamic vinegar will give a similar result.

KETO CHICKEN MARSALA RECIPE - WITHOUT WINE, WHOLE-30, PALEO, GLUTEN & DAIRY FREE

Key Ingredients

Chicken is the protein for this dish and here we have decided to use chicken breast fillets because they are the leanest and most user-friendly to source and eat, but please feel free to substitute for other cuts of chicken such as thigh fillets, drumsticks or even a whole chicken cut into pieces. The whole carcass may be a little more difficult to prepare but it will certainly be the cheapest and tastiest option as the bones will add further taste and nutrition to the Marsala sauce. As always, purchase Organic and Free Range if possible.

Garlic has always been one of our favorite healthy flavorings. It tastes great and has many scientifically proven health benefits. Some of these health benefits include: boosting the immune system to protect against illness, containing active compounds that can reduce blood pressure, and the potential to reduce cholesterol.

Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes. For this recipe, we like to use brown mushrooms as they are slightly tastier but feel free to use white mushrooms or the larger Portobello mushrooms if you prefer.

Ingredients

  • 4 chicken breasts (or 8 thigh fillets or 1 whole chicken cut into pieces)
  • 2 tablespoons of olive oil (or other cooking fat)
  • 2 teaspoons minced garlic
  • 1 medium onion, diced
  • 1-2 cups of sliced mushrooms
  • 1 1/2 cups of chicken broth
  • 1 1/2 tablespoons of sherry vinegar or preferred vinegar
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of arrowroot flour (or tapioca flour)
  • Salt and pepper to taste
  • Chopped parsley to garnish
KETO CHICKEN MARSALA RECIPE - WITHOUT WINE, WHOLE-30, PALEO, GLUTEN & DAIRY FREE

How to make this Keto Chicken Marsala

  1. First of all, you need to chop the garlic cloves and onion and wash and slice the mushrooms. Turn the slow cooker on to the High setting and add a generous amount of olive oil. Add the garlic, and onion to the pot to simmer for a few minutes while you prepare the chicken.
  2. Season chicken breast fillets with salt and pepper and coat with arrowroot flour prior to adding them to the pot. The arrowroot flour will help to thicken the sauce during cooking. We find that the easiest way to coat the chicken is to place the fillets in a large bowl, add salt and pepper to taste and then add approximately 1 tablespoon of arrowroot flour for each chicken breast, shake the bowl and mix with hands until the fillets are evenly covered. Keep any leftover arrowroot flour remaining in the bowl to add to the sauce to thicken after cooking.
  3. Add the chicken to the pot and let it cook with the garlic and mushrooms for a few minutes to brown the chicken on each side before adding the mushrooms, sherry vinegar and chicken broth.
  4. Add the sherry vinegar and 1 cup of liquid chicken broth to the pot. Mix well to remove anything that has stuck to the bottom of the pan, add sliced mushrooms and cover and cook on low for 6 hours or until the chicken is fully cooked through.
  5. When the chicken has finished cooking mix a small amount of arrowroot flour (approx 1/4 cup) with the remaining 1/2 cup of chicken broth (warm) until fully dissolved. Pour the liquid into the cooked Marsala and stir well.
  6. Add the halved cherry tomatoes.
  7. Turn the slow cooker to the high setting and cook for another 20-30 minutes whilst stirring occasionally to thicken the sauce.
  8. Sprinkle with a garnish of chopped parsley and serve.

Tips and Variations

Instant Pot or Pressure Cooker Variation. This recipe can be made quickly without using a slow cooker. To cook using an Instant Pot or other stove-top pressure cooker follow the recipe steps until it is time to cook the chicken (step 4). Instead of cooking in the slow cooker, pressure cook the chicken for 30 minutes in your pressure cooker. Then resume the rest of the recipe to thicken the sauce from step 5. This will yield very similar results to the slow cooker version.

Substitute Ingredients. The olive oil in this recipe can be substituted for your cooking fat or oil of preference such as coconut oil, avocado oil, or animal fat. You could also use butter or ghee if you are not following a dairy-free diet. If you are following a strict keto diet and prefer not to use the arrowroot flour, try coating your chicken and thickening your sauce with a small amount of almond flour or sesame flour. And finally, if you aren’t too bothered about using alcohol go ahead and use 1 1/2 cups of Marsala wine instead of the chicken broth and vinegar!

KETO CHICKEN MARSALA RECIPE - WITHOUT WINE, WHOLE-30, PALEO, GLUTEN & DAIRY FREE

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Keto Chicken Marsala without wine! (Whole-30, Paleo, Gluten & Dairy Free)


  • Author: The Healthy Consultant Team
  • Total Time: 6 hours, 35 minutes
  • Yield: 4 1x

Description

This Keto Chicken Marsala is a no-brainer, no-stress recipe for those busy weeknights when you are short on time and for those of you on diets restricting alcohol this version can be made without wine! This incredibly easy one-pot dinner slowly cooks juicy chicken in a thick mushroom and Marsala-tasting substitute sauce and can be set to cook in the morning so that you return home to a nice warm meal ready to eat at the end of a long day.


Ingredients

Scale
  • 4 chicken breasts (or 8 thigh fillets or 1 whole chicken cut into pieces)
  • 2 tablespoons of olive oil (or other cooking fat)
  • 2 teaspoons minced garlic
  • 1 medium onion, diced
  • 12 cups of sliced mushrooms
  • 1 1/2 cups of chicken broth
  • 1 1/2 tablespoons of sherry vinegar or preferred vinegar
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of arrowroot flour (or tapioca flour)
  • Salt and pepper to taste
  • Chopped parsley to garnish

Instructions

  1. Chop garlic cloves and onion and wash and slice the mushrooms. Turn the slow cooker on to the High setting and add a generous amount of olive oil.
  2. Add the garlic, and onion to the pot to simmer for a few minutes while you prepare the chicken.
  3. Season chicken breast fillets with salt and pepper and coat with arrowroot flour prior to adding them to the pot. The arrowroot flour will help to thicken the sauce during cooking. 
  4. Add the chicken to the pot and let it cook with the garlic and mushrooms for a few minutes to brown the chicken on each side before adding the mushrooms, sherry vinegar, and chicken broth.
  5. Add the sherry vinegar and 1 cup of liquid chicken broth to the pot. Mix well to remove anything that has stuck to the bottom of the pan, add sliced mushrooms and cover and cook on low for 6 hours or until the chicken is fully cooked through.
  6. When the chicken has finished cooking mix a small amount of arrowroot flour (approx 1/4 cup) with the remaining 1/2 cup of chicken broth (warm) until fully dissolved. Pour the liquid into the cooked Marsala and stir well.
  7. Add the halved cherry tomatoes.
  8. Turn the slow cooker to the high setting and cook for another 20-30 minutes whilst stirring occasionally to thicken the sauce.
  9. Sprinkle with a garnish of chopped parsley and serve.

Notes

  • We find that the easiest way to coat the chicken is to place the fillets in a large bowl, add salt and pepper to taste and then add approximately 1 tablespoon of arrowroot flour for each chicken breast, shake the bowl and mix with hands until the fillets are evenly covered. Keep any leftover arrowroot flour remaining in the bowl to add to the sauce to thicken after cooking.
  • Prep Time: 5 minutes
  • Cook Time: 6 hours, 30 minutes
  • Category: Meal
  • Method: Slow Cooking
  • Cuisine: Indian

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I’m Abbey. I’m a real-food foodie that loves to cook delicious meals that nourish the body. I love talking about all things holistic living, too. I’m so glad you’re here!

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Recipe rating

  1. Oh yum. I am so trying this recipe! I’ve never made Chicken Marsala in my slow cooker and it looks incredible. We’re gluten free too. 🙂