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- 3 Pounds Chicken Breast - 48 Ounces
- 2 Tablespoons Olive Oil
- 1 Cup Bone Broth - 8 Ounces Reduced Sodium Chicken
- 1 Tablespoon Minced Garlic
- 1 Cup Cooking Wine - 8 Ounces Marsala
- 2-3 Cups Mushrooms - Sliced (Your Choice)
- 8 Tablespoons Corn Starch
- ⅔ Cup Water
- 1 Tablespoon Italian Seasoning
- ½ Cup Heavy Cream - 4 Ounces
- Black Pepper
Trim the fat off of your Chicken Breast and cut them in half lengthwise.
Optionally season your Chicken Breast with a little Salt & Pepper, add some Olive Oil into a pan, and cook both sides of your Chicken Breast for a couple minutes.
Add your Chicken Breast into your slow cooker followed by your Broth, Garlic, Wine, and Mushrooms.
Cook on Low for 4 hours or 5 hours if you didn’t cook your chicken before adding it in.
Remove your Chicken Breast.
Mix together your Corn Starch and Water.
Add that mix into your slow cooker with your Italian Seasoning and mix until smooth.
Put your Chicken Breast back in and cook it on High for 30-40 minutes or until your sauce thickens up.
Lightly mix in your Heavy Cream, Salt, and Pepper.
Use a liner for your slow cooker to make life easier!
Calories in the whole recipe:
Calories in each serving (500g for me but this will vary so only use it as a base):
- Calories: 2376
- Fat: 80g
- Saturated Fat: 32g
- Sodium: 2711mg
- Carbs: 80g
- Fiber: 5g
- Sugar: 3g
- Protein: 334g
- Calories: 396
- Fat: 13.3g
- Saturated Fat: 5.3g
- Sodium: 451.8mg
- Carbs: 13.3g
- Fiber: .8g
- Sugar: .5g
- Protein: 55.6g
Serving: 500g | Calories: 396kcal | Carbohydrates: 13.3g | Protein: 55.6g | Fat: 13.3g | Saturated Fat: 5.3g | Sodium: 451.8mg | Fiber: 0.8g | Sugar: 0.5g