Ingredients
2¼ lb chicken breast, boneless and skinless, cubed
9 oz mushrooms, of your choice, fresh and quartered
5½ oz yellow onions, diced
2 garlic cloves, minced
1¼ cups chicken broth
3 tbsp chicken broth
½ cup heavy cream
3 tbsp cornstarch
2 tsp dijon mustard
1 tsp dried oregano
salt and ground black pepper, to season
¼ tsp parsley, chopped
Preparation
Combine the following in your crockpot and stir until evenly incorporated: mushrooms, onions, garlic, 1¼ cups of chicken broth, mustard, and oregano.
Place the chicken on top, then cover. Cook on Low for 6 hours or until chicken is fully cooked through.
Dissolve the cornstarch in 3 tablespoons of chicken broth.
Add your heavy cream and cornstarch slurry. Stir until evenly incorporated. Cook on High for 30 minutes.
Adjust the seasoning of the sauce to taste with salt and pepper.
Serve the chicken and sauce. Garnish with parsley.
