In a small non stick frypan cook mushrooms with butter and 1/2 tsp of salt for approx 10mins

Add cooked mushroom (with any pan juices) and diced chicken to slow cooker

Pour over cream and 1tsp cracked black pepper

I use cooking cream specifically as it resists splitting during cooking

Cook on low for 4hrs using The Tea Towel Trick in the last hour to thicken sauce a little

If you are not a follower of low carb eating you could replace this tea towel step with instead adding a tbsp of cornflour with a little water in the last 15mins of cooking time to thicken instead.

Serve with a scattering of Parmesan cheese

Side options include seasonal veg or konjac pasta/regular pasta depending on your dietary needs