In your slow cooker bowl, whisk together the apple jelly, apple juice, water, balsamic vinegar, chicken bouillon, garlic power, salt, thyme, paprika and pepper. Add the chicken breasts, turning once to coat.
Set the slow cooker to high for 3 hours and place the lid on tight.
Open and skim the top for fat.
Melt the butter in a small bowl, then whisk in the cornstarch. Stir into slow cooker mixture to thicken the sauce. Continue cooking on low for 15 minutes, or until sauce has thickened.
Serve over mashed potatoes, rice or noodles and garnish with parsley, if desired.
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