Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 packet (1 ounce) chicken gravy mix
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
Feel free to substitute the cream of chicken soup with cream of mushroom if you prefer a different flavor profile. The chicken broth can be swapped with vegetable broth for a slightly lighter base.
Instructions
- Place the chicken breasts in the bottom of your crockpot. Growing up, I learned from my abuela to always start with the freshest ingredients, ensuring the flavors are at their peak.
- In a separate bowl, whisk together the cream of chicken soup, chicken gravy mix, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Pour this mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded. The slow cooker allows the flavors to meld beautifully, much like the simmering pots of sopa de fideo from my childhood.
- If you desire a thicker gravy, mix the cornstarch with water and stir it into the gravy about 30 minutes before serving. Let it cook until the gravy thickens.
- Shred the chicken directly in the crockpot, mixing it well with the gravy. This step always reminds me of the way my family would gather around the table to help prepare the final touches of a meal together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International