This easy, 3-ingredient recipe is perfect for busy weeknights! Simply add everything to the slow cooker and let it work its magic. Serve it over hot, steamed rice for a comforting and kid-friendly meal!
- 3 to 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) Unsalted Cream of Chicken Soup
- 2 envelopes (0.87 oz each) chicken gravy mix
- ½ cup water or chicken broth (optional)
- Hot steamed rice (for serving)
Place the chicken breasts into the slow cooker. Optionally, season with salt and pepper to taste.
In a separate bowl, whisk together the cream of chicken soup, chicken gravy mix, and water (if using). Pour the mixture over the chicken.
Cover and cook on LOW for 4-6 hours.
Once cooked, shred the chicken into bite-sized pieces.
Serve the chicken and gravy mixture over hot, steamed rice.
- Do not prepare the gravy mix with water—just use the dry packets.
- Use the soup directly from the can; do not dilute it.
- You can substitute chicken thighs or tenderloins for the chicken breasts.
- Frozen chicken breasts work fine, but you may need to cook them on the longer end of the time range.
- Feel free to add frozen vegetables to the slow cooker for a complete meal.
- Using unsalted cream of chicken soup helps control the sodium content.
- For a gluten-free version, try gluten-free cream of chicken soup.