Dice 1 medium onion and finely chop 3 garlic cloves.

Slice 1 cup of fresh mushrooms (or use canned mushrooms for convenience).

Pat 1.5 lbs of boneless, skinless chicken thighs or breasts dry with paper towels.

Arrange the chicken pieces in an even layer at the bottom of the crockpot.

Sprinkle the chicken with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.

Add the diced onions, chopped garlic, and sliced mushrooms on top of the chicken.

In a small bowl, mix 2 cans of cream of mushroom soup with 1/2 cup of chicken broth until smooth.

Pour this mixture over the chicken and vegetables, making sure everything is evenly coated.

Cover the crockpot with its lid.

Set the crockpot to low and cook for 6-7 hours or to high and cook for 3-4 hours. You’ll know it’s done when the chicken is fall-apart tender and easily pulls apart with a fork.

For an extra-rich sauce, stir in 1/2 cup of heavy cream or sour cream during the last 30 minutes of cooking.

Once cooked, give the dish a gentle stir to combine the flavors.

Serve the creamy chicken over mashed potatoes, rice, or pasta.

Garnish with fresh parsley or a sprinkle of Parmesan cheese for a finishing touch.