Crock Pot Chicken and Mushroom

This is gourmet over rice! The chicken is SO tender and flavorful! The absence of a lot of strange spices is refreshing. This has SO much flavor, even though it only has salt, pepper, and paprika.

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

Remove chicken skin, rinse and pat dry. Mix salt, pepper, and paprika. Rub into chicken using all the mixture. In a slow cooker, put chicken on the bottom, then sprinkle granules, mushrooms, and onions on top. Pour broth on top of it all. DO NOT STIR. This is important. DO NOT STIR! Cover and cook on high for 2 1/2 to 3 hours or low for 5-6 hours or until chicken is tender.

In a small saucepan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid the chicken is boiling in. Stir over medium heat and bring to a boil for 1 minute. Pour thick mixture over chicken and garnish with parsley.