Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) of cream of mushroom soup
- 1 cup chicken broth
- 1 packet (1 oz) of dry onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt to taste
Feel free to substitute the cream of mushroom soup with cream of chicken if that’s more your style. You can also add a handful of sliced mushrooms if you’re feeling adventurous!
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- In a mixing bowl, combine the cream of mushroom soup, chicken broth, dry onion soup mix, garlic powder, and black pepper. Stir until well mixed.
- Pour the mixture over the chicken breasts, ensuring they’re well covered.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- If you prefer a thicker gravy, stir in the cornstarch mixture during the last 30 minutes of cooking.
- Season with salt to taste before serving.
This recipe is wonderfully forgiving. I once had to step away to manage a crayon-on-wall situation, and when I returned, the crockpot had done its magic without me!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken gravy crockpot, recipe, cooking, food