Ingredients

• 2.5–3 lbs boneless, skinless chicken breasts or thighs
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2 (0.87 oz) packets chicken gravy mix
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup chicken broth (or water)
• ¼ cup sour cream (optional)
• 1 tablespoon cornstarch, plus 2 tablespoons cold water (if needed to thicken)

Instructions

1. Place chicken in the slow cooker in a single layer. Season with salt, pepper, and garlic powder.
2. In a bowl, whisk together gravy mix, condensed soup, and chicken broth until smooth.
3. Pour the gravy mixture evenly over the chicken. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken shreds easily.
4. Remove chicken and shred into thick, hearty pieces (or shred directly in the slow cooker).
5. Return shredded chicken to the gravy and stir to coat. Stir in sour cream, if using.
6. If the gravy is thinner than desired, whisk cornstarch with cold water and stir in; cook on high for 10–15 minutes more until thickened.
7. Taste and adjust seasoning. Serve hot over mashed potatoes, rice, egg noodles, or biscuits.

Notes

• Don't overcook the chicken past fork tender extra time tends to dry it out.
• Shred into thicker pieces rather than fine shreds for better texture.
• For a from scratch version, replace the gravy mix and canned soup with a homemade roux whisked into chicken stock.

Storage

Nutrition Estimate (per serving, approximate)