Ingredients

The following ingredients have 4 Servings
  • 2½ pounds boneless, skinless chicken breasts
  • 10.25 ounces cream of chicken soup (1 can)
  • 1.74 ounces chicken gravy mix (2 envelopes)
  • 1 cup low sodium chicken broth
  • ½ cup sour cream
  • kosher salt (to taste)
  • ground black pepper (to taste)
  • cooked rice (for serving)
  • chopped parsley (for garnish)

Instruction

  • Place the chicken in the slow cooker.
  • In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.
  • Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
  • Using two forks, shred the chicken breasts.
  • Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.