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Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
Cook on LOW for 5 hours.
Remove the chicken from the slow cooker. Whisk together the cornstarch with ⅓ cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.