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Easy One Pot Slow Cooker Creamy Chicken Marsala is a hearty, delicious low carb chicken dinner – perfect for keto diet and paleo diet meal prep! A deliciously indulgent dinner the whole family will love – great on its own or served with pasta, rice, grilled vegetables, or even a baked potato!
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Table of contents
Easy Slow Cooker Chicken Marsala
When I was in college, Chicken Marsala was a dish I made again and again for my roommates.
I picked up a recipe from one of the marathon Food Network binges I’d embark on (see mom and dad? I *am* using something I learned in college… haha) – it quickly became my go-to recipe, but I burned out on making it pretty fast.
I haven’t made chicken marsala in ages – and recently got the urge to make my old standby favorite again, but this time with a little bit of a new twist, by making it simple and even easier and cooking it in a slow cooker!
This easy low carb slow cooker chicken marsala is rich, hearty, and bursting with flavor – and is so incredibly easy.
Tips For Perfect Slow Cooker Marsala
This recipe is as easy as dump in a crock pot and cook your way to an easy keto chicken diner, but a couple tips and tricks will help you get perfect results every time!
-Brown the chicken.
This recipe doesn’t call for browning the chicken so it can be the easiest possible – but if I have enough time, I will brown my chicken breasts on each side (sautee on medium high in 2 tbsp olive oil – about 3 minutes per side until chicken is golden brown but not cooked through) and then place them in the slow cooker.
Browning chicken breasts before adding them to the slow cooker will increase the chicken’s buttery rich flavor without adding calories.
-Brown the Mushrooms.
A little caramelization helps increase the mushroom’s flavor a ton in this marsala recipe, so I brown the mushrooms in a little butter for just a few moments before adding them in the slow cooker and following the directions below.
-Whisk sauce well before cooking to reduce again.
When adding cream, remove the chicken so you can whisk it vigorously to blend into a creamy marsala sauce.
Whisking the cream into the sauce will help it not break and separate from the cream.
While removing the chicken from the slow cooker and whisking cream in to dish isn’t strictly necessary, it will make your sauce smoother and less likely to separate, so I do recommend doing it.
Keto Chicken Dinner Recipes You’ll Love
If you’d love to find other deliciously easy keto chicken dinner recipes, please look through my favorites:
Also try One Pot Garlic Butter Chicken Thighs and Mushrooms, The Best Easy Slow Cooker Shredded Chicken Recipe, One Pot Italian Chicken and Vegetables Skillet, The Best Easy Lemon Chicken Recipe, and Cheesy Chicken Taco Salad Stuffed Avocado.
Other Easy Slow Cooker Dinners You’ll Love:
If you love this easy keto chicken dinner recipe, you’ll love these other easy slow cooker dinners!
Also try Slow Cooker Whiskey BBQ Meatballs, Slow Cooker Creamy Sausage and Broccoli Cheese Soup, Slow Cooker Chicken Taco Bowls, Slow Cooker Honey Soy Chicken Wings, Slow Cooker Mashed Potatoes, and Slow Cooker Turkey in Gravy
To Make This Slow Cooker Creamy Chicken Marsala Recipe, You’ll Need:
This keto slow cooker chicken marsala recipe is delicious without any special skills or equipment, just tools you probably already have in your kitchen!
-Slow Cooker
-Meat Thermometer
-Silicone whisk
-4 medium sized chicken breasts, around 8 oz each
-8 oz cremini or button mushrooms, sliced
-1 cup dry marsala wine
-salt and pepper, to taste
-1/2 cup heavy whipping cream
Slow Cooker Creamy Chicken Marsala Recipe
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Easy Low Carb Slow Cooker Creamy Chicken Marsala
Equipment
Ingredients
- 4 medium sized chicken breasts, around 8 oz each
- 8 oz cremini or button mushrooms, sliced
- 1 cup dry marsala wine
- salt and pepper, to taste
- ½ cup heavy whipping cream
Instructions
- Add oil to slow cooker and spread around the base.
- Add chicken to bottom of slow cooker.
- Layer mushrooms and seasonings on top, and pour wine over the top.
- Add lid to slow cooker and cook on high for 3-4 hours (depending on your slow cooker – they can vary wildly) until chicken is 155 degrees internal temperature.
- Remove chicken and mushrooms from slow cooker, set aside.
- Stir in cream and whisk vigorously until thickened.
- Add chicken and mushrooms back to slow cooker, add lid, and cook another 20-30 minutes, until chicken is 165 degrees internal temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe came out way too watered down, it did not thicken.
Hi Courtney – This recipe sounds delicious! We’re making it tonight. If I need to cook in low (because I won’t be home 4 hours prior to dinner), what cook time do you suggest? Thank you!
I enjoyed the Marsala sauce! My sauce was very tasty, I used the heavy whipping cream and also used some cream cheese to thicken the sauce!! Very easy recipe! I served with zucchini noodles for the low carb.
I did not use any wine, if I did add a half teaspoon of truffle oil. I found the sauce to be fairly thin even after cooking for quite some time, so I added a little bit of cream cheese which thickened it up nicely. I served it with spiralized zucchini it was absolutely delicious!
Way too thin. Didn’t even thicken up as leftovers either. Followed the recipe exactly!