Step 1

Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.

Step 2

Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.

Step 3

Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.

Step 4

Cook on LOW for 5 hours.

Step 5

Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.

Step 6

Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.

Step 7

Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.