Slow Cooker Chicken Breasts with Brandy Sauce

2020-06-19
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    316
  • Fat

    15 g
  • Saturated Fat

    5 g
  • Cholesterol

    79 mg
  • Sodium

    2347 mg
  • Potassium

    763 mg
  • Carbohydrate

    10 g
  • Fiber

    1 g
  • Sugars

    3 g
  • Protein

    25 g
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Slow cooker chicken breasts with brandy sauce. Chicken breasts with prosciutto and mushrooms cooked in a slow cooker and served with delicious homemade brandy sauce. More Slow Cooker Recipes

Slow Cooker Chicken Breasts with Brandy Sauce

Ingredients

  • 2 cups (500 g) mushrooms
  • 6 medium boneless chicken breasts
  • 1/4 teaspoon freshly ground black pepper
  • 3 oz (90 g) thinly sliced prosciutto, cut into thin bite-size strips
  • 1/4 cup (60 ml) brandy
  • 1/4 teaspoon dried thyme, crushed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • half of 8 oz (240 g) package cream cheese, cubed
  • 1/2 cup (125 ml) half-and-half
  • 1/4 cup (60 ml) low-sodium chicken broth
  • 1 yellow onon, peeled and sliced

Method

Step 1

Place mushrooms in a 4½-quart(4,25l) slow cooker. Sprinkle chicken breasts with black pepper. Place chicken on top of mushrooms. Top with prosciutto strips.

Step 2

n a small mixing bowl, combine chicken broth, brandy, and thyme. Mix well and pour mixture over in slow cooker.

Step 3

Cover crockpot and cook on low-heat setting for 5-6 hours.

Step 4

Transfer cooked chicken and mushrooms to a serving platter, reserving cooking liquid. Cover chicken and mushrooms with aluminum foil and keep warm.

Step 5

For Brandy Sauce: Pour cooking liquid into a medium saucepan. In a mixing bowl, combine cornstarch and the water. Mix well and add mixture to cooking liquid in saucepan.

Step 6

Cook and stir over medium-high heat until thickened and bubbly. Cook, stirring for a further 2 minutes. Add cream cheese and half-and-half, whisking until smooth.

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