Chicken with Mushroom Gravy (Crock Pot)

This is absolutely excellent over rice. It's a pretty easy recipe to make in the morning when there is nothing else to do, wait until you're ready to eat dinner, hurry and chuck some rice in the rice cooker, make the thickening agent, and toss it on the table!

6 chicken breast halves
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 3/4 tsp chicken bouillon cubes
1 1/2 cup sliced mushrooms
1/2 cup sliced green onions
1/2 cup chicken broth
1 can (5oz) evaporated milk
5 tsp cornstarch
Optional: minced fresh parsley

Remove chicken skin, rinse, and pat dry. Mix salt, pepper, paprika and rub into the chicken using all the mixture (or sprinkle on each piece.) In a crock pot, put chicken on the bottom, then sprinkle bouillon cubes, mushrooms, onions, and pour broth on top. DO NOT STIR. Cover and cook on high for 2 1/2 to 3 hours or on low for 5-6 hours or until the chicken is tender. In small saucepan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups cooking liquid. Stir over medium heat, and bring to a boil, boiling for 1-2 minutes or until thick. Pour evaporated milk over the chicken and garnish with parsley.