- 4 boneless, skinless chicken breasts
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1 (10.75-ounce) can cream of mushroom soup
- 1/4 cup all-purpose flour
- 1 (4-ounce) can sliced mushrooms, strained, liquid reserved
- 1 tablespoon finely chopped fresh parsley, for garnish
Gather the ingredients.
Pat the chicken breasts dry with paper towels.
Sprinkle them all over with the salt, pepper, and paprika, and then arrange them in the crock pot.
In a bowl, whisk the cream of mushroom soup with the flour and the reserved liquid from the mushrooms. Stir the mushrooms into the soup mixture.
Pour the sauce over the chicken.
Cover the pot and cook on low for about 5 to 6 hours, or until the chicken is cooked and tender. The chicken’s internal temperature should read 165 F on an instant-read thermometer.
Serve sprinkled with chopped fresh parsley and enjoy.
Chicken breasts can become dry and tough when slow-cooked for longer than 5 or 6 hours. Some newer crock pots cook at higher temperatures, so check the chicken breasts for tenderness after 5 hours if your slow cooker tends to cook foods quickly. Because chicken breasts are so lean and can dry out easily, it is recommended to cook them on low instead of high.
If you have to be away for more than 6 hours, consider using boneless chicken thighs, as they are more forgiving than chicken breasts. The chicken thighs contain more fat than breasts, so they maintain their tenderness and juiciness after 8 hours in the slow cooker on low. Chicken thighs don’t yield as much meat as chicken breasts do, so you might need 6 to 8 for a family of 4, depending on the size of the thighs and your family’s appetite.