• 3 to 4 boneless, skinless chicken breasts
• 1 (10.5 oz) can unsalted cream of chicken soup
• 2 envelopes chicken gravy mix (dry)
• 1/2 cup water or chicken broth (optional)
• Hot steamed rice, for serving

1. Add the chicken
   Place the chicken breasts directly into the slow cooker. Season lightly with salt and pepper if desired.
2. Mix the gravy
   In a bowl, whisk together the cream of chicken soup, dry gravy mix packets, and water or chicken broth if using.
3. Combine
   Pour the gravy mixture evenly over the chicken, making sure all pieces are well coated.
4. Cook
   Cover and cook on LOW for 4–6 hours, or until the chicken is fully cooked and tender.
5. Shred and serve
   Before serving, shred the chicken into bite-sized pieces using two forks. Serve hot over steamed rice.

• Do not prepare the gravy mix use the packets dry.
• There’s no need to dilute the soup unless you want extra gravy.
• Chicken thighs or tenderloins can be substituted for chicken breasts.
• Frozen chicken works well but may need closer to 6 hours to cook fully.
• Add frozen vegetables like peas, carrots, or green beans for a complete one-pot meal.
• For gluten-free needs, use gluten-free cream of chicken soup and gravy mix.

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