|Chicken breasts/2 1/2 pounds chicken pieces||6|
|Shallots||2 , chopped|
|Mushrooms/1 small can mushroom pieces||12 , minced|
|Dry white california wine||1⁄2 Cup (8 tbs)|
|Tomatoes/1/4 cup tomato sauce||2|
|Parsley||1 Teaspoon, chopped|
Season chicken with salt and pepper, and dust with flour.
In a large skillet, saute chicken in oil until it is lightly browned on all sides.
Remove chicken to crock cooker.
Add shallots and mushrooms to skillet, stirring a minute or so, then add remaining ingredients.
When blended, pour sauce over chicken.
Cover and cook at Low for 6 to 7 hours.