Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 packet (1 oz) chicken gravy mix
  • 1/2 cup low sodium chicken broth
  • 2 tbsp unsalted butter, melted
  • 1/4 cup sour cream

Instructions:

  1. Spray the interior of a 6 quart slow cooker with non stick cooking spray to prevent scorching.
  2. In a medium bowl, whisk together the condensed cream of chicken soup, chicken gravy mix, chicken broth, and melted butter until smooth. Note: Make sure the butter is fully melted to avoid fat clumps.
  3. Pour the mixture into the bottom of the slow cooker.
  4. Pat the chicken breasts dry and evenly rub them with garlic powder, onion powder, smoked paprika, salt, and black pepper. Note: Dry chicken absorbs seasoning better.
  5. Place the seasoned chicken breasts into the slow cooker, ensuring they are submerged in the gravy base.
  6. Cover and cook on Low for 6 hours until the meat reaches 165°F (74°C). You can check this using a digital thermometer as suggested by [Serious Eats](https://www.seriouseats.com) for food safety.
  7. Remove the breasts to a plate and shred the meat into chunky pieces using two forks.
  8. Stir the shredded chicken back into the gravy.
  9. Fold in the sour cream until the sauce is smooth and velvety.