Enjoy a rich and creamy version of Slow Cooker Chicken Marsala that is safe for people on the Keto diet. Tender chicken breasts, tasty mushrooms, and a rich Marsala wine sauce are all cooked to perfection in the slow cooker in this recipe. This dish is perfect for a cozy dinner at home because it makes you feel good.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup sliced mushrooms. 1/2 cup chicken broth. 1/4 cup Marsala wine. 2 cloves garlic, minced. 1/2 cup heavy cream. 2 tablespoons butter. Salt and pepper to taste. 1 tablespoon olive oil. 2 tablespoons almond flour. Fresh parsley, chopped for garnish.
Instructions: Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Transfer chicken breasts to a slow cooker. In the same skillet, melt butter and saut mushrooms until softened. Add minced garlic and cook for another minute. Pour in chicken broth and Marsala wine, scraping up any browned bits from the bottom of the skillet. Stir in almond flour and cook until sauce thickens. Pour sauce over chicken breasts in the slow cooker. Cover and cook on low for 4-6 hours or until chicken is cooked through. Stir in heavy cream during the last 30 minutes of cooking. Serve chicken Marsala topped with fresh parsley.
Prep Time: 15 minutes
Cook Time: 240 minutes
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