Description
Simple and delicious creamy chicken and carrots made in a slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb carrots, peeled and sliced
- 1 onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place chicken breasts in the crockpot.
- Add carrots and onion.
- In a bowl, whisk together soup, broth, milk, thyme, salt, and pepper.
- Pour mixture over chicken and vegetables.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Shred chicken with two forks.
- Stir chicken back into the sauce.
- Serve hot.
Notes
- You can add other vegetables, like celery or green beans.
- For a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
- Garnish with fresh parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: American