4 boneless, skinless chicken breasts
1 can (10.5 oz) of cream of mushroom soup
1 cup chicken broth
1 package (8 oz) of sliced fresh mushrooms
1 small onion, finely diced
3 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons cornstarch
3 tablespoons water
Fresh parsley, chopped (for garnish)
Directions:
Arrange the sliced mushrooms and diced onion at the bottom of the slow cooker. Add the minced garlic on top.
Season the chicken breasts with salt, pepper, thyme, and parsley. Place them atop the mushroom and onion base.
Mix the cream of mushroom soup and chicken broth in a bowl. Pour over the chicken in the slow cooker.
Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, blend the cornstarch with water to form a slurry and stir into the slow cooker to thicken the sauce.
Garnish with fresh parsley before serving.
Variations & Tips:
Add a cheesy dimension by mixing in a cup of shredded parmesan during the last 30 minutes.
Incorporate more vegetables, like carrots or peas, during the final hour of cooking.
For a lighter version, use low-fat milk mixed with extra cornstarch instead of cream of mushroom soup.
This dish is perfect for meal prep; portion and store in the refrigerator for up to four days or freeze for future meals.
Ensure all ingredients are gluten-free if required, including the cream of mushroom soup and chicken broth.
