Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 21 oz condensed cream of chicken soup (two 10.5 oz cans)
  • 1.74 oz poultry gravy mix (two 0.87 oz packets)
  • 1 cup low-sodium chicken bone broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp cracked black pepper
  • 0.5 cup full-fat sour cream
  • 2 tbsp fresh parsley, chopped (optional)

Instructions:

  1. In a medium mixing bowl, whisk together the condensed cream of chicken soup, gravy packets, chicken bone broth, onion powder, garlic powder, and black pepper until uniform and free of lumps. Note: This ensures the seasoning doesn't clump on the meat.
  2. Place the trimmed chicken thighs in the bottom of a 6 quart slow cooker in a single layer.
  3. Pour the whisked gravy mixture over the chicken, ensuring every piece is fully submerged to prevent drying.
  4. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours until the chicken reaches an internal temperature of 175°F for optimal tenderness.
  5. Remove the chicken to a plate and shred into large chunks using two forks. The meat should pull apart effortlessly.
  6. Whisk the sour cream into the hot liquid remaining in the crockpot until fully emulsified and the sauce looks glossy.
  7. Return the shredded chicken to the pot and stir to coat.
  8. Garnish with fresh parsley if desired. The greens add a fresh pop against the rich sauce. > Chef's Tip: If you want an even thicker gravy, let the sauce sit uncovered on the HIGH setting for 15 minutes after whisking in the sour cream before adding the chicken back in.