Slow Cooker Creamy Chicken and Mushroom in Creamy Mushroom Sauce, a delicious dish that takes comfort food to a whole new level. Super easy to make, big on flavours, and a favourite with little and big tummies. A great family dinner recipe.
Place the chicken breasts in the slow cooker, and add the chicken stock, chopped garlic, thyme and sliced mushrooms.
Cook on low for 5-6 hours, or 3 hours on high.
Once the chicken is cooked, remove the chicken breasts, add the parmesan, double cream and cornflour (which is mixed with 2 tablespoons of water), and cook for 5-10 minutes longer on high, until it thickens into a sauce.
Add the chicken back to the slow cooker, and garnish with fresh parsley.
The cream has to be at room temperature, otherwise it curdles when it's added to the slow cooker.