Mix the cream of mushroom soup and chicken broth in a bowl. Pour over the chicken in the slow cooker.
Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, blend the cornstarch with water to form a slurry and stir into the slow cooker to thicken the sauce.
Garnish with fresh parsley before serving.
Variations & Tips:
Add a cheesy dimension by mixing in a cup of shredded parmesan during the last 30 minutes.
Incorporate more vegetables, like carrots or peas, during the final hour of cooking.
For a lighter version, use low-fat milk mixed with extra cornstarch instead of cream of mushroom soup.
This dish is perfect for meal prep; portion and store in the refrigerator for up to four days or freeze for future meals.
Ensure all ingredients are gluten-free if required, including the cream of mushroom soup and chicken broth.
Enjoy!
