Crock Pot Salisbury Chicken

Crock Pot Salisbury Chicken 8 chicken thighs or 4 breast 1 can sliced mushrooms, drained 1 small onion, sliced 1 packet onion soup mix 1/4 tsp. black pepper 3 Tbsp. milk 1 1/2 c. chicken broth 2 Tbsp. ketchup 1 tsp. mustard 2 tsp. dried parsley To Thicken For Gravy: 4 Tbsp. corn starch 1/4 c. tap water Put first nine ingredients into crock pot and stir well. Place chicken on top and give a stir to coat chicken with liquid mixture. Cook 4-6 hours on low or 3 hours on high. Remove chicken from cooker once they are done and no longer pink inside. Combine water and cornstarch together. Slowly pour into cooker and blend well with a wire whisk until completely incorporated. Allow the gravy to cook a few minutes until it is thickened. Add chicken back and toss in gravy to coat it well. Serve with mashed potatoes and veggies as desired.