Place the sliced mushrooms and chopped onions in the bottom of the slow cooker.Add the chopped garlic on top.
Season the chicken breasts with salt, pepper, thyme and parsley. Place them on the mushroom and onion base.
Mix cream of mushroom soup and chicken broth in a bowl. Pour over chicken in slow cooker.Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until chicken is cooked through and tender.
About 30 minutes before serving, mix the cornstarch with water to a paste and stir into the slow cooker to thicken the sauce.
Garnish with fresh parsley before serving.
Variations and Tips:
Add a portion of cheese by blending a cup of grated Parmesan in the last 30 minutes.
In the last hour of cooking, add more vegetables, e.g. E.g. carrots or peas.For a lighter version, use low-fat milk mixed with additional cornstarch instead of cream of mushroom soup.
Continue Reading in next page