2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
1 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. paprika
1/2 cup sour cream
Sliced green onions or chopped chives – optional for garnish
In a small bowl, combine the garlic powder, salt, black pepper, and paprika.
Season both sides of chicken breasts with garlic powder, salt, black pepper, and paprika mixture.
In the slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts to the slow cooker and flip to coat both sides with the gravy mixture.
Cover and cook on low for 6-8 hours.
When done, carefully remove chicken and shred or cut as desired.
Whisk the sour cream into the slow cooker until smooth and serve over chicken.