2 lbs Chicken Breast
2 1/2 cups Crimini Mushrooms
1 tsp Sea Salt
1/3 tsp Black Pepper
3 Cloves Garlic, minced
1 Shallot, thinly chopped
1 cup Bones and Marrow Broth
1/3 cup Marsala Cooking Wine or (2 tbsp of Balsamic Vin + 1/2 cup more Broth)
1 1/2 tbsp Corn Starch (can sub for Arrowroot Starch)
1 tbsp Parsley, chopped
Have a 9 x 13 or two to three 9×5 disposable baking dish(es) ready.
Add Chicken to the disposable baking dish and season with salt and pepper.
In a large bowl add mushrooms and all other ingredients but broth, gently stir.
Add mushroom mixture to the pan with chicken.
Carefully pour Broth over Mushrooms and Chicken – be sure to leave a bit of room for the broth to expand in the freezer.
Cover with disposable dish lid, write instructions then wrap in plastic wrap.
Store in the freezer for up to 3 months.
When ready to cook, transfer to the fridge to thaw.
Once the meat is totally thawed place in a slow cooker.
Cook on low for 4-5 hours.
Mix corn starch with liquid in the slow cooker.
Cook for 15 more minutes to thicken into a sauce.
Serve with Zucchini Noodles, Spaghetti Squash, Quinoa or Rice.