Ingredients
- Boneless, skinless chicken breasts: 2 lbs
- Baby carrots: 1 lb bag
- Red potatoes, quartered: 1.5 lbs
- Celery, chopped: 2 stalks
- Onion, chopped: 1 medium
- Chicken broth: 2 cups
- Cream of chicken soup: 1 can (10.75 oz)
- Dried thyme: 1 tsp
Instructions
- Step 1: Place the potatoes, carrots, celery, and onion in the bottom of the crockpot.
- Step 2: Lay the chicken breasts on top of the vegetables.
- Step 3: Pour the chicken broth over the chicken and vegetables.
- Step 4: Spread the cream of chicken soup evenly over the chicken.
- Step 5: Sprinkle the dried thyme over the top.
- Step 6: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and shreds easily with a fork.
Notes
- Leftovers keep wonderfully in the fridge for up to 3 days; store in an airtight container.
- For easy reheating, warm individual servings in the microwave with a splash of chicken broth to prevent drying.
- Serve your cozy pot roast with a side of crusty bread to soak up all the delicious gravy.
- To prevent dry chicken, make sure the breasts are fully submerged in the broth and cream of chicken soup!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American