Ingredients:

• 3 to 4 boneless, skinless chicken breasts
• 1 (10.5 oz) can unsalted cream of chicken soup
• 2 (0.87 oz) envelopes of chicken gravy mix
• 1/2 cup water or chicken broth (optional)
• Hot steamed rice, for serving

Instructions:

1. Place the chicken breasts into the slow cooker. Season with salt and pepper if desired.
2. In a bowl, whisk together the cream of chicken soup, gravy mix, and water or chicken broth (if using). Pour this mixture over the chicken.
3. Cover and cook on LOW for 4–6 hours.
4. Before serving, shred the chicken into bite-sized pieces. Serve over the hot steamed rice.

Notes:

• Do not prepare the gravy mix – just use the dry packets.
• There’s no need to dilute the soup with water; simply use it straight from the can.
• You can substitute chicken thighs or tenderloins for the chicken breasts.
• Frozen chicken breasts work well, but they may need a bit more time to cook (closer to 6 hours).
• Feel free to add frozen vegetables to the slow cooker for extra flavor and nutrients.
• Using unsalted cream of chicken soup helps control the sodium content.
• If you need a gluten-free option, use gluten-free cream of chicken soup.

Nutrition