Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp garlic powder
  • ½ tsp cracked black pepper
  • ½ tsp salt
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet (1 oz) chicken gravy mix
  • 1 cup low-sodium chicken broth
  • 2 tbsp unsalted butter, melted
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Grease the inside of your slow cooker with a bit of butter or oil.
  2. Season the chicken thighs evenly with garlic powder, salt, and pepper.
  3. Place the seasoned thighs in the bottom of the pot in a single layer. Note: Overcrowding can lead to uneven cooking
  4. In a separate bowl, whisk together the cream of chicken soup, gravy mix, chicken broth, melted butter, and Worcestershire sauce.
  5. Stir the mixture until it is smooth and no lumps of soup remain.
  6. Pour the gravy mixture over the chicken, ensuring every piece is fully submerged.
  7. Cover and cook on Low for 6 hours until the chicken registers 165°F (74°C) and feels tender.
  8. Turn off the heat and let it sit for 5 minutes.
  9. Use two forks to shred the chicken directly in the pot.
  10. Stir the shredded meat into the sauce until the gravy is thick and cohesive.