Place your boneless, skinless chicken breasts in the slow cooker. Season them with a sprinkle of salt and pepper, ensuring they are evenly coated for maximum flavor.

In a bowl, mix together the cream of mushroom soup, chicken broth, garlic powder, onion powder, dried thyme, and parsley. Stir until well combined, creating a creamy sauce full of flavor.

Pour the prepared sauce over the chicken in the slow cooker, ensuring that the chicken is well-covered. This will keep it moist while it cooks, infusing it with delightful flavors.

Scatter your sliced mushrooms on top of the chicken and sauce. They will absorb the savory goodness and become perfectly tender throughout the cooking process.

Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be juicy and tender when it’s ready, easily shredding with a fork.

Once cooked, serve the angel chicken over a bed of warm, fluffy rice or pasta. Spoon that luscious mushroom sauce generously over the top for an irresistible finish.