2 to 3 pound boneless chicken breast, skinless
1 tablespoons butter
2 teaspoons garlic, minced
2 cans chicken broth
1/3 cup red wine, optional
1 1/4 pound small red potatoes, halved
8 ounces baby carrots
1 cup sliced celery
4 ounces small boiling onions
2 teaspoons dried thyme
8 ounces portobello mushrooms, halved
Brown chicken in skillet with garlic and butter. Pour broth and wine in slow cooker. Add potatoes, carrots, celery, onion, thyme and mushrooms. Place chicken on top. Cover and cook on low for 7 to 9 hours.
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