Slow Cooker Creamy Chicken & Gravy

INGREDIENTS:

For the Dish:

4 boneless, skinless chicken breasts or thighs (or a mix of both)

1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for variety)

1 cup chicken broth

1/2 cup sour cream (or Greek yogurt for a lighter option)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme (or rosemary for a different flavor)

Salt and pepper (to taste)

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons water (if using cornstarch)

Optional Add-Ins:

Sautéed mushrooms

Diced onions or celery

Frozen peas or carrots

DIRECTIONS:

Step 1: Prep the Slow Cooker

Place the chicken in the bottom of your slow cooker.

In a mixing bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Pour the mixture over the chicken.

Step 2: Cook the Chicken

Cover and cook on low for 6–8 hours or high for 3–4 hours , until the chicken is tender and cooked through.

Step 3: Shred the Chicken

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

Step 4: Add the Sour Cream

Stir in the sour cream until fully combined. If you’d like a thicker gravy, mix the cornstarch with water to create a slurry and stir it into the slow cooker. Cook on high for an additional 10–15 minutes until the sauce thickens.

Step 5: Serve and Enjoy

Taste and adjust seasoning with additional salt, pepper, or herbs if desired. Serve hot over mashed potatoes, rice, or noodles. Enjoy the creamy, comforting goodness!