Cozy slow-cooked shredded chicken in a rich, savory gravy made from pantry staples for the easiest, hug-in-a-bowl dinner.

Boneless, skinless chicken breasts or thighs

Packet brown gravy mix (or cream of chicken soup concentrate)

Chicken broth (or water)

Salt

Black pepper

Garlic powder

Onion powder

Dried thyme

Optional: butter

Optional thickener: cornstarch + cold water

1. Pat chicken dry and season generously with salt, pepper, garlic powder, and onion powder.

2. Place seasoned chicken in a single layer in the slow cooker.

3. Whisk gravy mix (or cream of chicken), chicken broth (or water), and dried thyme until smooth.

4. Pour gravy mixture over the chicken; dot with a small pat of butter if using.

5. Cover and cook on LOW 6–8 hours or HIGH 3–4 hours until chicken is very tender.

6. Remove chicken and shred with two forks.

7. If needed, whisk cornstarch with cold water and stir into crock; cook on HIGH 15–20 minutes to thicken.

8. Return shredded chicken to the gravy and stir to coat; serve.

Serve over mashed potatoes, rice, or egg noodles; add crusty bread for sopping up gravy.

Add carrots or potatoes at the start; stir in peas or corn during the last 30 minutes.

Optional: quickly sear chicken before slow cooking for extra flavor.

Do not lift the lid often; heat loss increases cook time.

Leftovers make great pot pie filling or sandwiches; refrigerate 3–4 days or freeze up to 3 months.

Keywords: crockpot, chicken and gravy, slow cooker, easy dinner, comfort food, weeknight, shredded chicken, gravy