Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
Gravy
- 2 packets chicken gravy mix
- 10.5 ounce can cream of chicken soup
- 2 cups water
- ½ cup sour cream
Topping
- Sliced green onions (optional)
Instructions
- Season the chicken: Season both sides of the boneless, skinless chicken breasts with garlic powder, salt, and black pepper to taste. Place the seasoned chicken breasts on a plate.
- Prepare the gravy mixture: In the slow cooker, whisk together the chicken gravy mix, cream of chicken soup, and water until the mixture is smooth and well combined.
- Add the chicken to the slow cooker: Place the seasoned chicken breasts into the gravy mixture, ensuring that the chicken is well covered by the gravy.
- Cook the chicken: Cover the slow cooker and cook on low heat for about 6 to 8 hours until the chicken is tender and thoroughly cooked.
- Shred the chicken: Once cooked, break up the chicken into chunks using a fork to incorporate it better into the gravy.
- Finish with sour cream: Stir in the half cup of sour cream to add creaminess and richness to the gravy.
- Serve: Serve the chicken and gravy over rice or mashed potatoes, and garnish with sliced green onions if desired.
Notes
- You can substitute the chicken breasts with boneless, skinless thighs for a juicier result.
- For a thicker gravy, reduce the water to 1½ cups or cook uncovered for the last 30 minutes.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To keep it dairy-free, omit sour cream or use a dairy-free alternative.
- Pair the dish with steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
