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Crockpot White Wine Chicken and Mushrooms Garnished with Parsley

Crockpot White Wine Chicken and Mushrooms

Tender chicken breasts slow-cooked with meaty mushrooms, garlic and a cup of riesling, then finished with a cornstarch slurry into a silky white wine garlic sauce. Serve over brown rice.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz mushrooms cleaned, de-stemmed and chopped into large pieces
  • 6-7 medium boneless, skinless chicken breasts
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 teaspoons minced garlic
  • 1 cup white wine riesling preferred; or chicken broth
  • 3/4 cup water for the slurry
  • 1/4 cup cornstarch
  • cooked brown rice and chopped parsley for serving

Method
 

  1. Spray the slow cooker with cooking spray and add the chicken breasts. Season with the salt and pepper and add the garlic. Pour the mushrooms on top.
  2. Pour in the white wine. Cover and cook on LOW for 5-6 hours.
  3. Remove the chicken to a plate with a slotted spoon, keeping the liquid in the crockpot.
  4. Whisk the water and cornstarch into a smooth slurry and stir it into the wine and mushrooms.
  5. Return the chicken, turn to HIGH and cook 30 minutes until the sauce thickens. Add more cornstarch for a thicker sauce (it keeps thickening as it sits). Taste for salt and pepper.
  6. Serve over brown rice, sprinkled with parsley.

Notes

Only cook with a wine you would drink. Leave the mushrooms out if you are not a fan.