Preparation
Layer the chicken
Place chicken breasts (or thighs) into the bottom of your slow cooker.
Mix the gravy
In a bowl, whisk together chicken broth, cream of chicken soup, gravy mix packets, garlic powder, onion powder, pepper, and paprika until smooth.
Cook low and slow
Pour the gravy mixture over the chicken. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is very tender.
Shred or leave whole
Once cooked, shred chicken directly in the slow cooker (for a pulled-style dish) or leave breasts whole.
Optional thickening
If you prefer a thicker gravy, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) during the last 20 minutes of cooking.
Serve
Spoon the chicken and gravy over mashed potatoes, buttered noodles, rice, or biscuits. Garnish with parsley.
Comfort food doesn’t get much easier!
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