Simple one-pot slow-cooker creamy chicken marsala is a healthy keto dinner dish. It is a perfect low carb and paleo diet meal prep dish. Your family will love this easygoing delicious dinner. You can serve this on its own or with pasta, rice, baked potatoes, or even with grilled vegetables.
I have been making this chicken marsala recipe right from my college days. One of my classmates taught me this dish. From that time till today I have made this dish numerous times.
This time I want to add a new twist to the original recipe, I wanted to make this in a slow cooker as it helps to cook easier and faster. I recommend this recipe for those who follow keto and low carb diet as well as the paleo diet. Try this incredibly tasty recipe at least once and you will not regret it.
TIPS TO MAKE A PERFECT SLOW COOKER MARSALA:
This recipe is easy to cook in a crockpot but a couple of tips will help you to take this dish to the next level.
Browning the chicken.
You don’t need to brown the chicken if you follow the recipe, but if you have some time in your hand you should brown the chicken breasts. Apply 2 tablespoons of olive oil and saute on medium-high for about 3 minutes per side or until the side of the chicken is golden brown and then put it inside the slow cooker.
This chicken browning process before adding it to the crockpot increases the buttery rich flavor without adding the calories.
Caramelizing the Mushrooms.
You can increase the flavor of the mushrooms by caramelizing it with butter. Do this carmelizing before adding it to the slow cooker and follow the rest of the instructions as mentioned below.
Mix the sauce well before cooking
While adding the cream make sure to remove the chicken so that you can mix it well to blend it with the marsala sauce. This is an optional step but I recommend it as it will make the sauce smoother and tastier.
More Keto-Friendly Slow Cooker Recipes:
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Instant Pot Keto Cabbage Soup
This cabbage soup is made with a whole head of cabbage, carrot, and celery. The dish has a lot of flavors and is filling enough to serve as a meal. It can also be eaten as a side dish or even as an appetizer if you want to get creative!
Ingredients
- 2 TB extra virgin olive oil
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 1 TB Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 2 bay leaves
- 5 cups broth, divided (½ cup to deglaze, the rest added soon after)
- 2 lbs cabbage, 1-inch chopped
- 15 oz can diced tomatoes (fire-roasted is my favorite!)
- 15 oz can crushed tomatoes (again, fire-roasted is my favorite!)
- 3 TB lemon juice (1 generous lemon)
- 2 cups parsley and/or celery leaves
Instructions
- Turn on the Instant Pot to sauté mode and wait until the display reads “HOT.” Add vegetable oil and let it heat up, then add chopped onions, carrots & celery. Cook until they’re softened – 5 minutes or so should do it.
- Add the garlic, Italian seasoning, salt, black pepper, and red pepper to the pot. Stir everything together for another minute until fragrant.
- Add ½ cup broth to the pan to remove any remaining sticking parts. Scrape up the attached, browned bits.
- Add the cabbage to the soup, then mix in the spices evenly. Pour in 4½ cups of broth and stir until well combined.
- Take the tomatoes and gently pour them over the top and spread them around to create an even layer without stirring up any of the veggies below.
- Lock & seal the lid and set it to manual or high for 5 minutes followed by 15 minutes of natural release. Open the lid after releasing any remaining pressure.
- Add the parsley, celery leaves, and lemon juice and stir to combine. Taste and adjust seasonings to your liking. A sprinkling of parmesan cheese would be a lovely finishing touch.
Nutrition Information:
Amount Per Serving: Calories: 145kcalTotal Fat: 8gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 26mgSodium: 309mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 11g