Ingredients

The following ingredients have 5 Servings
  • 1 1/2 pounds boneless and skinless chicken breasts (about 3 fillets)
  • 2 tablespoons canola oil
  • 16 ounces crimini mushrooms (sliced)
  • 1 yellow onion (thinly sliced into rings)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon black pepper
  • kosher or sea salt (to taste)
  • 1/4 cup fresh flat leaf parsley (chopped)
  • 1 1/2 cups chicken broth (low sodium fat free)
  • 2 tablespoons cornstarch

Instruction

  • Add oil to a skillet or slow cooker, if using a Stovetop Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on a paper towel. Reduce heat to medium-low, add onion to the same skillet, and saute until tender, about 4 minutes.
  • Add chicken, onion and remaining ingredients to the slow cooker, cover and cook on low 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork. Note: Mushrooms, onion and garlic go on top of chicken.
  • Remove chicken from slow cooker and set aside. Add cornstarch to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, about 15 minutes.
  • Serving suggestions: Serve over brown rice or whole-wheat pasta.