- °3 tablespoons olive oil for frying, divided
- °4 pounds of breast meat
- °2 tsp sea salt
- °1 teaspoon freshly ground black pepper
- °1 pound yellow onions (2 medium), thinly sliced
- °1 pound mushroom, cutting to thick tranches
- °6 garlic cloves, peeled and minced (not pressed)*
- °2 c low-sodium chicken broth
- °2 1/2 T Worcestershire sauce
Season the breast meat generously with 2 teaspoons salt and 1 teaspoon black pepper. Heat a large heavy skillet or cast iron skillet over high heat.Add 1 tablespoon oil and when hot, add the breast meat (fat side down). Sear for 4-5 minutes per side or until browned on both sides. Transfer to slow cooker, fat facing up.
In the same skillet, add 1 tablespoon of oil and onion slices. Fry for 5-7 minutes or until onions are caramelized. Put onions on top of the breast meat.
See also cheese chicken recipeIn the same pan, add more oil as needed and fry the mushrooms until soft (5 minutes). Place the mushrooms in the slow cooker and sprinkle the chopped garlic over them.
Combine 2 cups of chicken broth with 2 1/2 tablespoons Worcestershire sauce and pour the mixture over the meat.
Cover and cook for 7 to 8 hours, or until fully cooked and easily disassembled with forks. Turn off the slow cooker and rest for 15 minutes with the lid on.
Scrape off the excess fat from the top**, then separate the meat with forks and keep it in the slow cooker to absorb the juices, which will add great flavor and keep the meat tender. Serve the beef brisket and mushrooms with a spoonful of slow cooker juice over them