1 1/2 cups white mushrooms, sliced
2 cups baby portabella mushrooms, sliced
3 chicken breast cut in half
1/4 cup butter
1/2 medium onion, diced
8 ounces cream cheese, softened
1 cup half & half
1/2 cup dry white wine
1 cup milk
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1/8 cup chopped chives (plus extra for garnish)
Combine mushrooms in slow cooker, spread out evenly. Place chicken breast on top in single layer.
In medium saucepan melt butter. Add onions and cook for 4 minutes. Add cream cheese and stir until it has melted through. Stir in half & half, white wine, milk, parsley, thyme, oregano, garlic powder, salt, pepper, parmesan cheese, and chives. Whisk until sauce begins to thicken. Pour sauce over chicken and mushrooms.
Cover and cook on low heat setting for 4 to 5 hours.
Serve over steamed rice (I like to use a mixture of brown and white rice, it looks pretty) and sprinkle with chives. Makes 4-6 servings. Enjoy!
*to speed things up you can use a packet of Italian dry salad dressing mix instead of all the herbs, salt, & pepper.