I put a few chopped vegetables in the bottom of the slow cooker: 3 small potatoes, 2 medium carrots, a stalk of celery, and half an onion. I only had 2 chicken breast halves on hand so that's what I used, and I put them in frozen, without thawing. Instead of jarred gravy, I used a pouch of powdered turkey gravy mix prepared with 1 cup of cold water. I didn't have any "salt-free herb seasoning blend", so I substituted "coarse ground garlic salt with parsley". I omitted the soy sauce since I'd added garlic salt, and I also added 1/2 tsp each of thyme and rosemary. I cooked it for 1 hour on high and 4 hours on low, then turned off the heat and let it sit for another hour until dinner time. Just before serving, I prepared a second pouch of turkey gravy in a serving bowl. I removed the chicken from the slow cooker, shredded it, and mixed it into the freshly-prepared gravy. I served the chicken & gravy over cornbread dressing with the vegetables on the side. The chicken had a mild flavor; some might find it a bit bland. It probably depends a lot on the flavor of the gravy you use. The texture is very nice, though; it's fall-apart tender and very easy to shred. The vegetables turned out to have a good texture and flavor, too. My family thought this dish was pretty good, though nothing spectacular. It is very simple and quick to prepare, and I like being able to use frozen chicken breasts straight from the freezer.
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I put a few chopped vegetables in the bottom of the slow cooker: 3 small potatoes, 2 medium...