Preparation

• Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot in an even layer.
• In a mixing bowl, combine the chicken gravy mix, cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and paprika. Mix well until all ingredients are thoroughly blended to create a smooth gravy base.
• Pour the prepared gravy mixture over the chicken breasts in the crockpot, ensuring that each piece is fully coated with the sauce for even flavor.
• Cover the crockpot with its lid and set it to cook on low for 4 to 5 hours or on high for 2 to 3 hours. Cook until the chicken is tender, fully cooked through, and easy to shred or slice.
• After cooking, check the seasoning of the gravy and adjust with additional salt and pepper if needed to taste.
• Remove the chicken breasts from the crockpot and shred them using two forks. Alternatively, leave the breasts whole if preferred.
• Stir the shredded chicken back into the gravy in the crockpot, mixing well to ensure the meat is evenly coated with the creamy sauce.
• Serve the chicken and gravy hot, garnished with chopped fresh parsley if desired. This dish pairs well with mashed potatoes, rice, or steamed vegetables for a complete meal.