Ingredients:
- 🍗 4 boneless, skinless chicken breasts
- 🧈 2 tablespoons butter
- 🧅 1 small onion, finely chopped
- 🥄 2 cloves garlic, minced
- 🧂 1 teaspoon garlic powder
- 🧂 1 teaspoon onion powder
- 🌿 1 teaspoon dried thyme
- 🌿 1 teaspoon dried parsley
- 🍲 1 can (10.5 oz) cream of chicken soup
- 🥣 1 cup chicken broth
- 🧂 Salt and pepper to taste
- 🍚 1 tablespoon cornstarch (optional, for thickening the gravy)
Instructions:
- Season the chicken breasts: Sprinkle both sides of the chicken breasts with garlic powder, onion powder, dried thyme, parsley, salt, and pepper.
- Sauté the aromatics: In a small pan, melt the butter over medium heat and sauté the onion and garlic until softened, about 2-3 minutes. This step adds depth to the flavor but can be skipped if you’re short on time.
- Prepare the slow cooker: Place the seasoned chicken breasts in the slow cooker. Pour the sautéed onion and garlic over the chicken.
- Add the soup and broth: In a small bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour the mixture over the chicken breasts.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature should reach 165°F or 74°C).
- Make the gravy: Once the chicken is done, if the gravy is too thin, you can thicken it. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry, then stir it into the gravy. Cook on high for an additional 10-15 minutes until the gravy thickens.
- Serve: Serve the chicken breasts with the delicious gravy over mashed potatoes, rice, or your favorite side dish.