Slow Cooker Chicken + Mushroom Sauce

• 3 boneless chicken breasts (cut in half to make 6)
• salt and pepper
• 1-1/4 cup sliced mushrooms
• 3 tsp minced garlic
• 3/4 cup of Portobello Mushroom soup ( I used Imagine Natural Creations )
• 3/4 cup white cooking wine
• 1/4 cup starch ( I use potato starch but corn will work too )
• 1/2 cup water
• Fresh parsley
• 1-1/2 cups of uncooked rice
• 1 tsp chicken bouillon

1. Lightly spray your slow cooker pan. I use coconut spray to keep the dish soy free. Season your chicken with salt and pepper and place in the slow cooker.
2. Top the chicken with the sliced mushrooms, minced garlic, mushroom soup and cooking wine. Cover and cook for 5-1/2 hours on low.
3. In a separate bowl, combine the starch and water and whisk with a fork until dissolved. Add to the slow cooker and stir until combined.
4. Increase the heat to high, cover and cook for 30 minutes longer. Your sauce will thicken.
5. Start cooking your rice. Combine 1-1/2 cups of uncooked rice and 3 cups of water. I add 1 tsp of chicken bouillon to add flavor to the rice.
6. Add chopped parsley to the chicken mixture. Serve over rice.

chicken breasts, salt, mushrooms, garlic, mushroom soup, white cooking wine, starch, water, parsley, rice, chicken bouillon

Taken from www.yummly.com/recipe/Slow-Cooker-Chicken-_-Mushroom-Sauce-1856077 (may not work)