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1. Begin by layering the sliced mushrooms and chopped onion at the bottom of the slow cooker. These aromatics will meld together to form a flavorful bed on which the chicken will cook.
2. Next, place the chicken breasts atop the mushroom and onion mixture.
3. In a bowl, combine the minced garlic, diced tomatoes, chicken broth, balsamic vinegar, oregano, basil, salt, black pepper, and red pepper flakes if using. Whisk these ingredients together to ensure the flavors are well-distributed.
4. Pour the mixture over the chicken, ensuring the breasts are evenly coated with the herb-infused liquid.
5. Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked through.
6. Once cooked, sprinkle with fresh parsley and grated Parmesan cheese before serving to add a burst of color and a touch of richness.
Variations & Tips
– For a thicker sauce, combine 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the slow cooker during the last 30 minutes of cooking.
– To incorporate more vegetables, consider adding bell peppers or zucchini during the last hour of cooking.
– If preferential to dark meat, substitute chicken thighs for the breasts, adjusting cooking times accordingly.
– Intensify the mushroom flavor by mixing in a variety of mushrooms, such as portabella or porcini.
– For those who favor a creamier texture, stir in a splash of heavy cream or a dollop of mascarpone just before serving.
Remember, the slow cooker is a marvelous ally in the kitchen, allowing flavors to intimately commingle, creating dishes that speak of patience and attention to detail—hallmarks of a seasoned cook’s labor of love.
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