Ingredients
✅ 2 lbs boneless, skinless chicken breasts
✅ 1 (10.5 oz) can cream of chicken soup
✅ 1 (10.5 oz) can cream of mushroom soup (or use 2 cans of cream of chicken)
✅ 1 packet (1 oz) chicken gravy mix
✅ 1 cup chicken broth
✅ 1 tsp garlic powder
✅ 1 tsp onion powder
✅ ½ tsp black pepper
✅ ½ tsp poultry seasoning (optional, for extra flavor)
✅ ½ cup sour cream (optional, for extra creaminess)
✅ Cooked mashed potatoes, rice, or biscuits (for serving)
Instructions
1️⃣ Prepare the crockpot: Lightly spray the inside of your slow cooker with cooking spray.
2️⃣ Place the chicken in the crockpot in a single layer.
3️⃣ Mix the gravy: In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, gravy mix, garlic powder, onion powder, black pepper, and poultry seasoning until smooth.
4️⃣ Pour the mixture over the chicken, ensuring it’s evenly coated.
5️⃣ Cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and easily shreds with a fork.
6️⃣ Shred the chicken using two forks and stir it into the gravy. If desired, stir in sour cream for extra richness.
7️⃣ Serve hot over mashed potatoes, rice, or biscuits. Enjoy!
Storage & Reheating
🔹 Refrigerate: Store leftovers in an airtight container for up to 4 days.
🔹 Freeze: Cool completely, then freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
🔹 Reheat: Warm in a skillet over medium-low heat, adding a splash of broth or milk to thin if needed.