Scale

4 boneless, skinless chicken breasts

2 cups chicken broth

1 packet (28g) onion soup mix

1 can (300g) cream of chicken soup

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp dried thyme (optional)

1/2 cup sour cream (optional, for extra creaminess)

Cooked mashed potatoes, rice, or egg noodles for serving

Place the chicken breasts in the slow cooker.

In a bowl, whisk together chicken broth, onion soup mix, cream of chicken soup, garlic powder, black pepper, and thyme.

Pour the mixture over the chicken in the slow cooker.

Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.

Shred the chicken directly in the slow cooker and stir to combine with the gravy.

If using sour cream, stir it in before serving for extra creaminess.

Serve over mashed potatoes, rice, or egg noodles.