Cooking with Kat

1. Place the one small chicken thigh in the crockpot/slow cooker.

2. Dice your onion and throw it in with the chicken.

3. Use two cups of chicken broth (or just one can).

4. Dump the cream of chicken soup in the pot.

5. Sprinkle parsley and pepper.

6. Cook on LOW for 2-4 hours. It will be done within 2 hours, but you can leave it in for up to 4.

7. Take out the chicken and shred it with two forks or throw it in a processor, then add back in the pot.

8. Serve the gravy in a gravy boat or serving bowl.

NOTE: Yes, you can use a chicken breast instead.  However, chicken breasts are usually larger.

             So, unless you do not mind more lumps of shredded chicken or want to use the chicken
             for something else, by all means go for a white meat gravy instead of a dark meat gravy!