Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet (1 oz) brown gravy mix
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Instructions:

  1. Spray the inside of the slow cooker with non-stick cooking spray.
  2. In a separate mixing bowl, whisk together the cream of chicken soup, brown gravy mix, chicken broth, garlic powder, and black pepper until smooth and no clumps remain.
  3. Place the boneless skinless chicken thighs in a single layer at the bottom of the slow cooker.
  4. Pour the prepared gravy mixture over the chicken, spreading it evenly to ensure the meat is fully covered.
  5. Cover and cook on Low for 6 hours until the chicken pulls apart effortlessly with a fork.
  6. Turn off the heat and use two forks to gently shred the chicken directly in the pot, stirring it into the gravy.
  7. Stir in the sour cream for added richness.
  8. Let the dish sit for 5 minutes until the sauce thickens into a velvety coating before serving.