Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 1.74 oz brown gravy mix (2 packets)
  • 1 oz dry onion soup mix (1 packet)
  • 0.5 tsp garlic powder
  • 0.25 tsp cracked black pepper
  • 0.25 cup sour cream

Instructions:

  1. In the basin of a 6-quart slow cooker, whisk together the chicken broth, condensed cream of chicken soup, brown gravy packets, onion soup mix, garlic powder, and black pepper until the powders are fully integrated and no large lumps remain.
  2. Place the chicken into the liquid. Use a spoon to ensure the chicken is completely submerged or well-coated to prevent drying. Cover and cook on High for 4 hours or Low for 7-8 hours.
  3. Remove the chicken to a plate and use two forks to shred it into large chunks. Return the chicken to the pot and stir in the sour cream (or butter) for a glossy finish. Let it sit on the Warm setting for 10 minutes to allow the sauce to thicken before serving.