Slow Cooker Chicken and Gravy

Instructions

1. Step 1

   Place the boneless skinless chicken breast in the bottom of a 6-quart slow cooker.

2. Step 2

   Sprinkle the chicken evenly with the garlic powder, onion powder, black pepper, and dried thyme.

3. Step 3

   In a medium mixing bowl, whisk together the condensed cream of chicken soup, low-sodium chicken broth, and chicken gravy mix until mostly smooth.

4. Step 4

   Pour the gravy mixture evenly over the chicken.

5. Step 5

   Cover the slow cooker and cook on LOW for 3 1/2 to 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.

6. Step 6

   Transfer the cooked chicken to a cutting board or plate.

7. Step 7

   Shred the chicken using two forks or cut it into bite-size pieces.

8. Step 8

   Stir the sour cream into the gravy in the slow cooker until smooth and creamy.

9. Step 9

   Return the shredded chicken to the slow cooker and stir until thoroughly coated in the gravy.

10. Step 10

    Cover and cook for an additional 10 minutes on LOW, just until everything is heated through.

11. Step 11

    Taste the gravy and adjust the black pepper if desired.

12. Step 12

    Garnish with chopped fresh parsley, if using, and serve warm over mashed potatoes, rice, or egg noodles.