Gluten-Free Slow Cooker Chicken Marsala

Julie Hauser Julie Hauser
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This is as good as gourmet. It’s a good thing it doesn’t take long to make, so you don’t have that feeling of All that work, and it’s gone so fast! Some things can be easy in, easy out.

6h 15m 6
Easy Gluten Free Passover Meat

Directions

Prepare the Chicken

  1. Line slow cooker with liner.

  2. Add garlic, onion, and olive oil. If you want to pound the chicken with a tenderizer, do it now. Put chicken on top.

  3. In a small bowl or container, mix the salt, pepper, water, and broth or gravy. Stir in the potato starch until you have a milky-looking sauce. Add this sauce to the slow cooker, drizzling all over the chicken. Add sliced mushrooms and marsala wine.

  4. Cook on low for about six hours. (The chicken will look pretty dry in the slow cooker. When it’s done it will have a creamy, thicker sauce and smell divine.)

Notes:

If freezing, be sure to also freeze any liquid and reheat covered.

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1 Comment

Tammy Priest •

This looks fantastic! I’d like to make it for Passover.Question: in the picture it looks like there are potatoes with the chicken marsala. Did you cook those along with the chicken in the slow cooker or separately?

Raquel Malul Kosher.com Team •
Reply to Tammy Priest

It looks like the potatoes were cooked separately and just served together.