Creamy Mushroom Chicken (Slow Cooker Recipe)

1. Layer the base: Place mushrooms, diced onion, and minced garlic in the bottom of the slow cooker.
2. Season & add chicken: Sprinkle chicken breasts with salt, pepper, thyme, and parsley, then place them over the vegetables.
3. Mix & pour sauce: In a bowl, combine cream of mushroom soup and chicken broth. Pour evenly over the chicken.
4. Cook: Cover and cook on Low for 6-7 hours or High for 3-4 hours, until chicken is tender.
5. Thicken the sauce: 30 minutes before serving, mix cornstarch and water into a slurry, stir into the slow cooker, and let it thicken.
6. Garnish & serve: Sprinkle with fresh parsley and enjoy over rice, mashed potatoes, or noodles!

Variations & Tips:

• Cheesy twist: Stir in 1 cup shredded parmesan or cheddar during the last 30 minutes.
• Extra veggies: Add carrots, peas, or spinach in the last hour.
• Lighter option: Swap cream of mushroom soup for low-fat milk + extra cornstarch.
• Meal prep friendly: Stores well in the fridge for up to 4 days or freezer for 3 months.
• Gluten-free: Use GF cream of mushroom soup and broth.

Perfect for busy days—set it and forget it! 😊