Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 0.5 tsp black pepper
  • 2 packets (0.87 oz each) chicken gravy mix
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 cup sour cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Whisk together the cream of chicken soup, gravy packets, chicken broth, garlic powder, onion powder, and black pepper directly in a 6-quart slow cooker until smooth.
  2. Nestle the chicken thighs into the liquid, ensuring they are fully submerged.
  3. Cover and cook on High for 4 hours (or Low for 7–8 hours) until the chicken is fork-tender.
  4. Remove the lid. Use two forks to shred the chicken directly in the crock. Stir in the sour cream if using.
  5. Let the mixture rest with the lid off for 15 minutes to allow the gravy to thicken and the chicken to reabsorb the juices.
  6. Garnish with fresh parsley and serve over mashed potatoes, rice, or biscuits.