Ingredients:
– Four chicken breasts without skin or bones
– One pouch of dry chicken gravy mix
– One tin of cream of chicken soup (10.5 oz)
– A glassful of chicken broth
– Half spoon garlic powder
– Half spoon onion powder
– Salt and pepper as needed
– Chopped fresh parsley leaves for garnish (optional)
Instructions:
1. Chicken breasts should be placed at the crock pot’s bottom.
2. Mix dried chicken gravy mix with creamed chicken soup, a cup of chicken broth, onion powder and garlic powder inside mixing bowl until they blend well.
3. Pour the mixture on top of the crock pot’s breasts.
4. Cook covered on low heat setting 6-8 hours or on high heat setting 3-4 hours until meat is cooked through but still tender.
5. Once cooked, use two forks to shred meat in crock-pot or take out to chopping board then shred before coming back to your slow cooker.
6. Stir shredded meat into the mixture so that every bit gets coated fully with it.
7. To taste, season with salt and pepper.
8. If you want, garnish them hot with parsley cut in tiny pieces.