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
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