Instructions
1. Make the Sauce Base
In your slow cooker insert, whisk together the cream of chicken soup, gravy mix packets, water, garlic powder, and onion powder until smooth. Season generously with salt and pepper.
2. Add the Chicken
Place the chicken breasts in a single layer inside the slow cooker. Spoon a little sauce over the top to coat.
3. Cook Low & Slow
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For shreddable, tender chicken: Cook on LOW for 7–8 hours.
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For a faster version: Cook on HIGH for 3–4 hours.
The chicken is ready when it’s fork-tender and easily shreds apart.
4. Shred & Mix
Shred the chicken directly in the slow cooker using two forks. Stir it into the gravy until everything is well combined.
5. Serve & Enjoy
Spoon the chicken and gravy over your choice of mashed potatoes, rice, or noodles. The gravy will continue to thicken slightly as it stands.
Chef’s Tips
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Extra Creamy: Stir in ½ cup sour cream or cream cheese during the last 30 minutes.
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Add Veggies: Toss in peas, carrots, or mushrooms during the last hour for a one-pot meal.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days. Thin with a little broth or water when reheating.
