Let’s walk through this incredibly simple slow cooker process:

1. Arrange the Chicken:

• Place the thawed chicken breasts in the bottom of the slow cooker insert, spreading them out in a relatively even layer.

2. Make the Gravy Mix:

• In a medium bowl, whisk together the cream of chicken soup, the contents of the two chicken gravy mix envelopes, and the chicken broth until the mixture is smooth and well combined.

3. Cook the Chicken:

• Pour the prepared gravy mixture evenly over the chicken breasts in the slow cooker.
• Cover the slow cooker securely with the lid. Cook on the LOW setting for about 4 hours. Cooking time can vary slightly; the chicken is done when it’s cooked through and shreds easily with a fork. Internal temp should be 165°F/74°C.

4. Shred the Chicken:

• Once the chicken is cooked and tender, shred it directly in the slow cooker using two forks. Pull the chicken apart until it’s nicely shredded and mixed into the surrounding gravy. Alternatively, briefly use an electric hand mixer on low speed directly in the pot.

5. Add Sour Cream and Season:

• Turn off the slow cooker or remove the insert from the heat. Stir in the sour cream until well combined.
• Taste the chicken and gravy mixture and season with Kosher salt and freshly ground black pepper to taste. Remember that the soup and gravy mixes contain salt, so taste before adding much extra.

6. Serve:

• Spoon the creamy shredded chicken and gravy generously over cooked rice, mashed potatoes, noodles, or biscuits.
• Garnish with chopped fresh parsley for a touch of color and freshness before serving.

Comfort food made incredibly easy!