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Pat your chicken breasts dry and season with salt and pepper. Brown them in olive oil for 2-3 minutes per side. The goal is golden, not charcoal.
In the same pan, sauté your onions, garlic, and mushrooms until the mushrooms look golden and delicious (about 5-8 minutes).
Transfer the veggie mix to the slow cooker, then stir in the white wine, chicken stock, tomato puree, thyme, tarragon, corn flour and more salt and pepper.
Nestle the browned chicken breasts in the slow cooker like they’re tucked into a warm duvet.
Cook on low for 3-4 hours or high for 2 hours, until the chicken hits 75°C (165°F). Dinner is served – possibly with a side of 'je ne sais quoi.