Ingredients
Method
Oven Method:
- Preheat oven to 400°F (200°C) and position rack in the center of the oven.
- Place chicken breasts in a 9x13-inch casserole dish in a single layer.
- In a medium bowl, whisk together the cream of chicken soup and gravy mix until fully combined and smooth.
- Pour the mixture over the chicken, spreading it evenly to cover.
- Cover the dish tightly with foil (or a lid) to seal in moisture.
- Bake for 45 minutes, or until the chicken is fully cooked and shreds easily with a fork.
- Remove from the oven, shred the chicken directly in the casserole dish, season with salt and pepper, and mix it all together before serving.
Crockpot Method:
- Arrange the chicken breasts in the bottom of a Crockpot.
- In a bowl, stir together the cream of chicken soup and gravy mix until smooth.
- Pour the mixture over the chicken.
- Cover and cook on high for 3–4 hours or low for 7–8 hours.
- Once done, shred the chicken directly in the slow cooker, season with salt and pepper, and stir well to coat in the gravy.
Notes
- Great over mashed potatoes, rice, or biscuits for a full meal.
- You can use chicken thighs instead of breasts for extra tenderness.
- Add herbs like thyme or parsley for a flavor boost.
- Leftovers store well in the fridge for up to 4 days or freeze beautifully for up to 2 months.
- For a richer gravy, stir in a splash of milk or cream before serving.