INGREDIENTS:

• 3-4 boneless skinless chicken breasts, depending on size
• 3 teaspoons chicken bouillon (like Knorr’s) or Better than Bouillon
• 1 can cream of chicken with Herbs soup
• 2 cups water
• 1 Tablespoon cornstarch
• 1 Tablespoon cold water
• Favorite all-purpose seasoning, salt and pepper to taste
• Optional: chives, extra black pepper or something like Black Hawaiian Sea Salt for serving

INSTRUCTIONS:

• In slow cooker, whisk together chicken base, soup and water. Add chicken breasts
• Cover and cook on low for 4-6 hours
• Shred or chop chicken to desired size. Stir together corn starch and cold water, making a “slurry”. Add slurry to slow cooker with chicken and turn to high approximately 10-15 minutes, when it thickens.
• Season with salt and pepper to taste and serve on rice, biscuits, noodles, or mashed potatoes.
• Optional: top with chives &/or favorite… like Black Hawaiian Sea Salt