Ingredients

• 2–2.5 lb (900–1,150 g) boneless skinless chicken breasts (about 4 breasts)
• 2 packets chicken gravy mix (0.87–1 oz / 25–30 g each)
• 1 can (10.5 oz / 300 g) condensed cream of chicken soup
• 1 cup (240 ml) low-sodium chicken broth (or water)

Optional seasoning: 1/2 tsp black pepper, 1/2 tsp garlic powder.
Extra creamy option: 1/4 cup (60 g) sour cream, stirred in at the end.

Instructions

1. In a bowl, whisk together the gravy mixes, condensed soup, and chicken broth until smooth.
2. Place the chicken breasts in the bottom of the slow cooker. Sprinkle with optional pepper/garlic.
3. Pour the gravy mixture over the chicken to coat.
4. Cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours, until the chicken is very tender.
5. Remove chicken, slice or shred with two forks, then return to the pot and stir into the gravy.
   (If using, stir in the sour cream now.)
6. Taste and adjust seasoning. Serve hot over mashed potatoes, rice, or noodles. Garnish with parsley if desired.

Tips & Notes

• Thickness: If gravy is too thick, whisk in a splash of broth. If too thin, cook uncovered on HIGH for 10–15 minutes.
• Swap: Boneless skinless chicken thighs also work (same time).
• Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently; add broth if needed.