Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 10.5 oz condensed cream of chicken soup
  • 1.74 oz dry brown gravy mix (2 packets)
  • 1 cup chicken broth
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Whisk together the condensed cream of chicken soup, dry gravy packets, chicken broth, garlic powder, black pepper, and thyme in the slow cooker until mostly smooth.
  2. Place the chicken breasts in an even layer at the bottom of the slow cooker.
  3. Pour the gravy mixture directly over the chicken, ensuring every piece is completely submerged to prevent drying.
  4. Secure the lid and cook on LOW for 4 hours until the internal temperature reaches 165°F (74°C).
  5. Optional: For a thicker gravy, whisk cornstarch and cold water together to create a slurry. Stir into the slow cooker 15 minutes before serving.
  6. Shred or slice the chicken breasts and serve immediately smothered in the gravy.