Slow Cooker Chicken with Mushroom Soup Gravy-Easy Retro Comfort Food

As summer winds down I find myself craving good, old fashioned, stick to the ribs, comfort food... Mainly, gravy and mashed potatoes:@) It was a Saturday and I also wanted to smell something good cooking for hours... So I tossed this simple Chicken with Mushroom Soup Gravy into the Crock Pot and patiently waited until dinner. My chicken was frozen, I used one large breast, and a two quart slow cooker. This will make two hearty meals, or 3-4 if you stretch it more into a type of stew with lots of vegetables. Liners help make clean-up a breeze, and can even ~occasionally~ be found at Dollar Tree. Sorta white for pictures... Chicken and mashed potatoes. But I will say, it didn't last long on the plate.

Nice thick gravy:

You know you want some... :@)

Chicken with Mushroom Soup Gravy-Slow Cooker

One large or two smaller boneless skinless chicken breasts-mine was frozen

1/4 tsp seasoned salt-I used Lawry's original

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dry thyme

few grinds black pepper

10 oz can cream of mushroom soup, undiluted

chives or parsley for garnish-optional

1. Add chicken to vessel, I used a slow cooker liner.
2. Sprinkle spices over top of the chicken.
3. Pour soup over chicken. No other liquid required.
4. Add lid, turn to low, cook for approximately 4 hours or until chicken is done. Will cook in less time if using thawed chicken, the beauty of this is that you don't need to plan ahead, 4 hours-ish from frozen. **Please note all Slow Cookers run at different temperatures, times will vary.
5. Serve with mashed potatoes, or starch and veggies of your choice.

Eat well and have a happy day:@)