About the Recipe
Ingredients
2 lbs boneless, skinless chicken breasts
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon garlic powder
1 can cream of chicken soup
2 packets chicken gravy mix
1 cup chicken broth
2 teaspoons Dijon mustard (optional)
Preparation
Step 1
Season the chicken breasts on both sides with salt, pepper, and garlic powder. Place the seasoned chicken in the bottom of a 6-quart or larger slow cooker.
Step 2
In a bowl, whisk together the cream of chicken soup, dry gravy mix packets, chicken broth, and Dijon mustard (if using) until smooth. Pour the gravy mixture over the chicken, covering it completely.
Step 3
Cover the Crockpot and cook on Low for 6-8 hours, until the chicken is very tender.
Step 4
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the Crockpot and stir it into the gravy until well coated.
Step 5
If you prefer a thicker gravy, mix together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this slurry into the Crockpot, cover, and let cook on High for an additional 30 minutes until thickened.
Step 6
Serve the warm shredded chicken and gravy over cooked rice, mashed potatoes, or egg noodles. Garnish with chopped parsley if desired.
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