Slow Cooker Chicken Breasts with Brandy Sauce
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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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
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.
