Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 2 packets (2.5 oz) chicken gravy mix
  • 2 cups warm water
  • 1 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions:

  1. In a medium mixing bowl, whisk together the cream of chicken soup, gravy mix, warm water, melted butter, garlic powder, and onion powder until smooth and no clumps remain.
  2. Place the chicken thighs in the bottom of the slow cooker. Pour the gravy mixture evenly over the meat, ensuring every piece of chicken is submerged.
  3. Cover with the lid and cook on LOW for 7 hours (or HIGH for 4 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the lid and use two forks to gently shred the chicken directly in the pot. Stir the shredded meat back into the sauce and cook on the 'Warm' setting for 10 minutes to allow the fibers to absorb the gravy.