I got this one from a fellow blogger that cooks good southern food!!! I couldn’t wait to cook something from her recipe box. Her name is Judy and she’s a sweetheart. This is a great way to cook your chicken that gives it flavor, keeps it moist and simple to serve over rice or noodles. I’m going to serve it over brown rice, hoping the gravy you make with it is enough for my husband!

4 – 6 chicken breasts ( I use the frozen, boneless ones)
1 (10 3/4 ounce) can Campbells Cream of Chicken Soup, undiluted
2 tablespoons Dijon mustard
1 1/2 cups water
1 package Lipton Onion Soup Mix
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon parsley flakes
1/4 teaspoon garlic powder
1 (4 ounce) can mushrooms, drained (I used a cup of fresh mushrooms)
2 tablespoons cornstarch 

Place chicken breasts in crockpot. 
Mix all the other ingredients together in a bowl except cornstarch.
Mix together with a spoon and pour over chicken breasts. 
Cook on low for 6 to 7 hours or high for 4 to 5 hours until chicken is done. 
Remove chicken from crockpot.  Take 1 cup of the liquid out and whisk the cornstarch into the liquid and add back to the crockpot.
Turn pot to high for about 15 minutes and remove lid to let gravy thicken  
Once noodles or rice are cooked, add them to the gravy in the crockpot and mix together. Remove from pot and serve with chicken breasts.