Crock Pot Italian Chicken in Wine

This may make you a hero at dinnertime. Tastes like you ordered out from an Italian restaurant.

Ingredients:

4	Boneless Chicken Breasts
1/4  cup	Balsamic Vinegar
¼ cup	Dry White Wine
2 cloves	Garlic, chopped
2	Sprigs Fresh Thyme
½ tsp	Dry Crushed Rosemary
½ tsp	Salt
½ tsp	Cracked Black Pepper
1 Tbsp	Olive Oil
1 Tbsp	Chopped Capers
8 oz.	Cleaned & sliced Baby Bella Mushrooms, or white button mushrooms
1 cup	Shredded Mixed Mozzarella/provolone Cheese

Directions:

Mix all the ingredients except the chicken and mushrooms together in a small bowl. Pour a little of the marinade in the bottom of the slow cooker. Add mushrooms and top with chicken, then pour the rest of the marinade over the chicken. Cook on high for 4 hours, remove the chicken and mushrooms and set aside. Add the liquid to a saucepan. In a small bowl mix together 1 Tbsp flour and 1 Tbsp water. Slowly add to the simmering sauce and whisk until thickened, about 5-8 min. Add chicken to slow cooker and spread out the cheese on the tops of the chicken pieces. Turn crock pot off and leave in with the the lid on until ready to serve. Serve the chicken and mushrooms over mashed potatoes or pasta and pour a little of the sauce over top. You can also pass some separately at the table.