Preparation
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.
Thanks for your SHARES!
This Oil Will Save Your Hair! Hair Grows Like Crazy with Mint Oil
Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce Recipe
Old Fashioned Butter Cake
Doctor explains what it means if you always need to poop straight after eating
Homemade Pan Bread with Garlic Sauce:
They prefer to be alone rather than in bad company: 5 loneliest zodiac signs.
Once you taste these, you’ll never have sweet potatoes another way again!
Cleaning Tips Using Baking Soda and Vinegar
High-Protein Broccoli Cheddar Sou
