• Place flour in shallow bowl and season with salt & pepper.
• Coat the chicken evenly with the flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't over crowd the pan.Transfer to crock pot once browned.
• In the same skillet place another 1 tbsp of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.
• Add mushrooms to skillet and cook until they begin to brown. Once brown stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
• Pour the mushroom and wine sauce over the chicken in the crockpot.
• Cover and cook on low for about 4 hours
• Top with the cooked crumbled prosciutto and chopped parsley.

Gluten Free

• Use a gluten free flour and gluten free chicken broth