Ingredients
Scale
- 2½ pounds boneless skinless chicken breasts
- 10.25 ounces cream of chicken soup (one standard can)
- 1.74 ounces chicken gravy mix (two envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cooked rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in the bottom of the slow cooker, spreading them out evenly.
- In a medium bowl, whisk together the cream of chicken soup, chicken gravy mix, and chicken broth until smooth.
- Pour the gravy mixture over the chicken. Cover and cook on low for about 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
- Shred the chicken directly in the slow cooker using two forks, allowing it to soak up the gravy.
- Stir in the sour cream, then season with kosher salt and freshly ground black pepper to taste.
- Spoon the chicken and gravy over cooked rice or mashed potatoes. Garnish with chopped fresh parsley before serving.
Notes
- Great served over mashed potatoes, rice, or biscuits.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American