Slow Cooker Chicken and Mushroom Gravy

By carvalhohm

Ingredients

• 1 1/2 pounds chicken breast filets (about 3 filets), skinless
• 2 tablespoons oil, I used canola
• 16 ounces cimini mushrooms, sliced
• 1 yellow onion, thinly sliced into rings
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1/4 cup fresh flat leaf parsley, chopped
• 1 cup chicken broth, low sodium, fat free

Preparation

Step 1

Add oil to skillet or slow cooker, if using Stove top Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on paper towel. Reduce heat to medium-low, add onion to same skillet, and saute until tender, about 4 minutes.

Add chicken, onion and remaining ingredients to slow cooker, cover and cook on low 6-8 hours or until chicken is done and easily flakes with 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.

TIP: When you add onion to skillet, pour in about 1/4 cup broth to deglaze pan and pick up all bits on bottom of pan from chicken and then add to slow cooker.