Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 can cream of chicken soup
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tbsp olive oil (optional, for searing)
- 1/4 tsp dried thyme (optional)
- Fresh parsley (chopped, for garnish)
- 2 tbsp water
Instructions
- Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and paprika.
- If you choose to sear the chicken, heat olive oil in a skillet over medium heat and add the seasoned chicken breasts, searing each side for 2–3 minutes until golden brown.
- Place the seasoned (and possibly seared) chicken in your crockpot.
- In a separate bowl, whisk together chicken broth and cream of chicken soup, and add thyme if using.
- Pour this mixture over the chicken in the crockpot.
- Set your crockpot to cook on low for 6 hours or high for 3 hours.
- 30 minutes before serving, mix cornstarch with water in a small bowl to create a slurry and stir this mixture into the crockpot to thicken the gravy.
- You can either shred the chicken or leave it whole.
- Garnish with fresh parsley before serving hot over rice or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 90mg