1 tbsp pasture butter
½ cup white wine
2 tbsp gluten-free corn starch
1 lb. mixed wild mushrooms (shiitake, baby portobello, crimini, etc.)
2 lbs. chicken breasts
½ tsp unrefined sea salt
½ tsp black pepper
4 ounces cheese (optional)
Grease slow cooker with butter.
Add wine and corn starch to slow cooker and stir.
Top with mushrooms and chicken.
Sprinkle with salt and pepper.
Cover and cook on low for 7 hours.
Stir the chicken and mushrooms.
Cook 1 hour more.
Remove 1 cup of cooking liquid.
Top with cheese and stir to combine.
Adapted from The Everyday Low Carb Slow Cooker Cookbook