Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, quartered
- 1 lb carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 10.75 oz condensed cream of mushroom soup
- 1 cup chicken broth
- 1 tsp dried thyme
Instructions
- Step 1: Place the quartered baby potatoes, chopped carrots, and chopped onion in the bottom of the crockpot.
- Step 2: Place the chicken breasts on top of the vegetables.
- Step 3: In a separate bowl, whisk together the condensed cream of mushroom soup, chicken broth, minced garlic, and dried thyme.
- Step 4: Pour the soup mixture evenly over the chicken and vegetables.
- Step 5: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Step 6: Shred the chicken with two forks before serving. Stir to combine the chicken with the vegetables and sauce.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat individual portions in the microwave, adding a splash of broth if needed to keep it moist.
- Serve this comforting pot roast with a side of warm, crusty bread to soak up all that delicious sauce.
- To prevent dry chicken, consider adding a pat of butter on top of each chicken breast before cooking for extra moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American