A hearty and flavorful slow-cooked chicken and vegetable dish perfect for a comforting meal.
Prepare the vegetables by peeling and chopping them into bite-sized pieces.
Cut the vegetables evenly to ensure they cook at the same rate.
Place the chopped vegetables at the bottom of the slow cooker.
Layering the vegetables first helps them absorb the flavors from the chicken and broth.
Season the chicken breasts with salt, pepper, and thyme, then place them on top of the vegetables.
Seasoning the chicken beforehand enhances its flavor during cooking.
Pour the cream of mushroom soup over the chicken and vegetables, spreading it evenly.
You can add a splash of water or broth if you prefer a thinner sauce.
Cover the slow cooker and cook on low for 6 hours or until the chicken is tender and the vegetables are cooked through.
Avoid lifting the lid during cooking to maintain the temperature and ensure even cooking.
Serve the chicken and vegetables warm, garnished with fresh thyme if desired.
Pair with a side of crusty bread or rice to complete the meal.
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