1⁄2 teaspoon pepper
1 1/2 cups of mushrooms, sliced
Spray the bottom of the crockpot with cooking spray, and place the chicken breasts on the bottom of the pot without overlapping.
Spread the minced garlic on top of the chicken breasts as evenly as you can. In a small bowl, mix together the salt, pepper, garlic powder, and parsley, and sprinkle the mixture on top of the chicken breasts.
Before adding the mushrooms, we want to saute them. Add cooking spray to a frying pan, and add the mushrooms with a sprinkle of salt. Cook for a few minutes until slightly browned on both sides, then add to the crock pot.
Add the wine and beef broth to the pot, and cook on low for about 4 hours (depending on your crock pot).
After 4 hours, remove a 3/4 cup of the liquid sauce from the crock pot, and mix in the corn starch. Once fully dissolved, stir it back into the crock pot sauce.
You can serve the chicken over pasta/rice, or just on it’s own. Enjoy!!