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Ingredients
Scale
- 1 can (10.5 ounces) cream of mushroom soup
- 10.5 ounces chicken stock or water
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- 1 ½ pounds boneless skinless chicken breasts (thawed)
- 8 ounces sliced mushrooms
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Spray the crockpot with nonstick cooking spray.
- Add cream of mushroom soup to the crockpot.
- Fill the empty soup can with chicken stock or water and pour into the crockpot.
- Sprinkle in salt, pepper, and dried thyme; stir to combine.
- Place thawed chicken breasts into the soup mixture, then top with sliced mushrooms.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Remove chicken, mix cornstarch with water to make a slurry, and stir into the sauce.
- Shred the chicken and return it to the sauce, mixing well.
Notes
Ensure chicken is completely thawed for even cooking.
You can adjust seasonings to your preference.
For a thicker sauce, let it cook longer with cornstarch.
- Prep Time: 10 minutes
- Cook Time: 2-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 30
- Cholesterol: 90