Slow Cooker 4-Ingredient Cream of Celery Chicken

Ingredients

• 4 boneless, skinless chicken breasts (approximately 1.5-2 pounds)
• 1 can (10.5 oz) cream of celery soup
• 1 cup chicken broth (low sodium recommended)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Vegetables like carrots or green beans (optional)

Instructions

1. Prepare your slow cooker by lightly coating the inside with cooking spray.
2. Place the chicken breasts in the bottom of the slow cooker, spread evenly.
3. In a separate bowl, combine the cream of celery soup and chicken broth, mixing well until smooth.
4. Add garlic powder, onion powder, salt, and pepper to the soup mixture, stirring to combine.
5. Pour the soup mixture over the chicken breasts in the slow cooker, ensuring the chicken is well coated.
6. If using, layer vegetables on top of the chicken and soup mixture.
7. Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
8. Check the chicken for doneness; it should reach an internal temperature of 165°F (75°C).
9. Shred the chicken in the slow cooker or on a cutting board, mixing with the sauce.
10. Serve hot, garnished with fresh parsley if desired.