Slow Cooker Mushroom Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 8 ounces sliced fresh mushrooms
• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 3 tablespoons water
• Fresh parsley, chopped (for garnish)

• Instructions:
  1. Prep the Slow Cooker:
     • Place diced onion, sliced mushrooms, and minced garlic at the bottom of the slow cooker.
  2. Season the Chicken:
     • Season chicken breasts with salt, pepper, dried thyme, and parsley. Arrange them on top of the mushroom and onion mixture.
  3. Prepare the Sauce:
     • In a bowl, whisk together cream of mushroom soup and chicken broth. Spoon the mixture over the chicken.
  4. Slow Cook:
     • Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
  5. Thicken the Sauce:
     • About 30 minutes before serving, mix cornstarch and water in a small bowl. Stir this mixture into the slow cooker sauce to thicken it.
  6. Finish Cooking:
     • Continue cooking for the remaining time. Before serving, sprinkle fresh chopped parsley on top for a visually appealing touch.

  Changes and Advice:

  • Cheesy Twist: Add a cup of shredded Parmesan cheese during the last 30 minutes of cooking for an extra indulgent touch.
  • Veggie Boost: Sneak in more veggies by adding carrots or peas about an hour before the dish is done.
  • Lighter Version: Opt for a lighter version by using low-fat milk and more cornstarch instead of cream of mushroom soup.
  • Meal Prep Magic: Store cooked chicken and sauce in the fridge for up to four days or freeze for future quick dinners.
  • Gluten-Free Option: Choose gluten-free cream of mushroom soup and ensure the chicken broth is gluten-free for a gluten-free version.