3 to 4 boneless skinless chicken breasts approximately 1.5 to 2 pounds / 680 to 907 grams
1 can 10.75 ounces / 305 grams cream of chicken soup
2 envelopes 0.87 ounces / 24.7 grams each of chicken gravy mix
½ cup 120 ml water or chicken broth, optional
Hot steamed rice for serving
Season the chicken breasts with salt and pepper, if desired, and place them in the slow cooker.
In a separate bowl, whisk together the cream of chicken soup, chicken gravy mix, and water (or chicken broth). Pour this mixture over the chicken in the slow cooker.
Cover the crock-pot and cook on low heat for approximately 4-6 hours, until the chicken is cooked through and tender.
Once cooked, break the chicken breasts into small, bite-sized pieces using a fork. This will ensure that every spoonful is filled with tender chicken goodness.
Serve the chicken and gravy over hot steamed rice, allowing the flavors to meld together into a comforting, satisfying meal.
If you prefer a thicker gravy, you can reduce the amount of water or chicken broth in the recipe. Alternatively, if you like a thinner consistency, add a bit more liquid to achieve the desired texture.
This recipe works well with bone-in chicken as well. Just make sure to adjust the cooking time accordingly, as bone-in chicken may take slightly longer to cook through.
To make the dish more nutritious, you can add some vegetables, such as sliced mushrooms or diced onions, to the slow cooker along with the chicken. They will absorb the delicious flavors and complement the dish beautifully.