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

  • Author: Jessica Kirk
  • Total Time: 6 hours, 35 minutes
  • Yield: 4 1x


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.


  • 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


  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.


  • 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