Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 cup (150 g) sliced mushrooms (button or cremini)
  • ½ onion, finely chopped (about 75 g)
  • 3 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon dried parsley (1 g)
  • ½ cup (120 ml) heavy cream
  • ¼ cup (30 g) grated Parmesan cheese
  • Fresh parsley, chopped (optional)

Instructions:

  1. Pat chicken breasts dry. Season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium heat. Add sliced mushrooms and chopped onion; sauté until softened (about 5 minutes). Stir in minced garlic; cook for an additional minute until fragrant.
  3. Place seasoned chicken breasts in the slow cooker. Pour sautéed mushroom mixture over the chicken. Add chicken broth, thyme, and parsley.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and fully cooked.
  5. Remove chicken and keep warm. Stir in heavy cream and Parmesan cheese into the slow cooker; mix until smooth. Cook for an additional 15-20 minutes on high until thickened.
  6. Return chicken to slow cooker, spoon sauce over it, and garnish with fresh parsley.