few simple ingredients to put together a yummy meal

• 1 cup chicken broth
• 1 cup sliced mushrooms
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

1. Season the chicken breasts with salt, pepper, and dried thyme.
2. In a skillet, heat the butter or olive oil over medium-high heat. Brown the chicken breasts on both sides for about 2-3 minutes per side. This step helps seal in the juices and adds flavor to the dish.
3. Place the browned chicken breasts in the slow cooker.
4. In the same skillet, add the sliced onions and mushrooms. Sauté until they start to soften, about 5 minutes. Add minced garlic and cook for another minute.
5. Pour the chicken broth into the skillet and scrape any browned bits from the bottom of the pan. Stir in the condensed cream of mushroom soup. If you prefer a thicker sauce, whisk in the flour at this point.
6. Pour the mushroom mixture over the chicken breasts in the slow cooker.
7. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
8. Serve the chicken breasts with the mushroom sauce spooned over the top. You can garnish with fresh parsley if desired.

Enjoy your Slow Cooker Mushroom Chicken!