Ingredients
Chicken & Seasonings:
- 3 whole chicken breasts, boneless and skinless (about 1 lb)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon coarse ground black pepper
Gravy Mixture:
- 2 packets of chicken gravy mix
- 1 can (10.5 oz) cream of chicken soup
- 1 can of water (use the empty soup can to measure)
Finishing Touch:
1/2 cup sour cream
Instructions
Season the Chicken:
Sprinkle the chicken breasts generously with garlic powder, paprika, and black pepper, making sure each piece is well coated.
Prepare the Gravy Mixture:
In a mixing bowl, whisk together the chicken gravy packets, cream of chicken soup, and water until smooth.
Slow Cook:
Place the seasoned chicken breasts into your slow cooker, then pour the gravy mixture over the top, ensuring the chicken is fully submerged in the sauce.
Cover and cook on LOW for 4 to 5 hours. (Cooking time may vary depending on your slow cooker; 4.5 hours worked well for this recipe.)
Shred the Chicken:
When done, carefully remove the chicken from the slow cooker. Shred or cut into bite-sized pieces as desired.
Finish the Gravy:
Whisk the sour cream into the gravy in the slow cooker until smooth and creamy.
Return the shredded chicken to the gravy and stir until well combined.
Serve & Enjoy:
Serve the chicken and gravy over mashed potatoes, rice, stuffing, or egg noodles. Add salt and pepper to taste if desired.
