Ingredients

The following ingredients have 4 Servings
  • 4 Chicken Breasts, cut into bite-size pieces ((about 1 1/2 - 1 3/4 lbs.))
  • 4 Garlic Cloves, finely diced ((or 1/2 teaspoon Garlic Powder))
  • 1 teaspoon Pepper
  • 1 cup Chicken Broth ((plus more to thin sauce, if desired))
  • 3/4 cup Sundried Tomatoes, chopped ((from a jar in oil, drain oil before adding))
  • 2 Tablespoons Butter
  • 1 large Onion ((finely diced))
  • 8 ounce Mushrooms ((sliced))
  • 3 ounces Prosciutto ((chopped))
  • 8 ounce Cream Cheese, softened
  • 3/4 cup Parmesan Cheese, grated
  • Salt ((to taste))
  • Fresh Basil

Instruction

  • Add bite-size chicken breast to the slow cooker. Add garlic, pepper, chicken broth, and sundried tomatoes. Set on the low or high setting. Cook for 3 hours on high or 4-5 hours on low. 
  • While cooking, heat a large skillet over medium heat. Add butter and let it melt. Add onions and let soften for 5-7 minutes. Add mushrooms and continue to cook until softened, another 5-7 minutes. Add prosciutto and cook for 2 minutes. Set aside. 
  • With 45 minutes left of cooking time, add mushroom prosciutto mixture and cream cheese. Let it melt. 
  • After the cream cheese has melted, check for seasonings. Add salt and more pepper if needed. Sprinkle parmesan cheese all over the chicken, while it is still hot. Serve with fresh basil. May serve with mashed potatoes, vegetables, or pasta.