1 to 2 large skinless boneless chicken breasts
1 18-ounce jar of Heinz Home Style Gravy, Roasted Turkey
1 1/2-ounce package Melissa's dried porcini mushrooms, hydrated and chopped
1/8 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
Spray the interior of a 4-quart slow cooker with vegetable spray. Place chicken breast(s) in the bottom of the slow cooker and pour gravy over all. While you're doing this hydrate the dried mushrooms according to package directions. When they have hydrated, drain and chop them, and sprinkle on top of the gravy covered chicken; sprinkle with sage. Grate black pepper over everything, cover, and cook for 5-6 hours on high or 7-8 hours on low. I put my chicken breast in frozen, and it was perfect after five hours.