Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet (1 oz) chicken gravy mix
  • 1/2 cup chicken broth
  • 1/2 tsp onion powder

Instructions:

  1. Season the chicken thighs evenly with salt, pepper, and garlic powder.
  2. In a medium bowl, whisk together the cream of chicken soup, gravy mix, chicken broth, and onion powder until the mixture is mostly smooth.
  3. Place the seasoned chicken thighs at the bottom of the slow cooker and pour the gravy mixture over the top, ensuring the meat is fully submerged.
  4. Cover and cook on Low for 6 hours until the chicken registers 165°F (74°C) and pulls apart easily.
  5. Carefully lift the chicken out of the pot, shred the meat into bite-sized chunks using two forks, and stir the shredded chicken back into the gravy.