Slow Cooker Chicken Breasts with Brandy Sauce

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.