Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 4 slices bacon (nitrate-free, diced (we used turkey bacon))
  • 4 boneless and skinless chicken breasts (lean)
  • 1 yellow onion (thinly sliced into rings)
  • 16 ounces crimini mushrooms (sliced)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher or sea salt
  • 1/4 cup flat-leaf parsley (fresh, chopped)
  • 1 1/2 cups chicken broth (low-sodium, fat-free)
  • 2 tablespoons flour

Instruction

  • Add oil to a large skillet, turn to medium-high heat, add diced bacon and cook until crisp. Transfer to a plate with a paper towel on it. Add chicken to the skillet and sear chicken on both sides just until golden brown. Remove and place on a paper towel.
  • Reduce heat to medium-low, add onion to the same skillet, and sauté until tender, about 4 minutes.
  • Add chicken to slow cooker, then cover with diced bacon, onion and remaining ingredients, except for the flour. Cover and cook on low 3-1/2 to 4-1/2 hours, or on high 1-1/2 to 3 hours, or until chicken is done and easily flakes with a fork.
  • Remove chicken from slow cooker and set aside. Add flour to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, 10-15 minutes.