Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 2 cups low-sodium chicken broth
  • 2 packets (0.85 oz each) dry chicken gravy mix
  • 10.5 oz condensed cream of chicken soup
  • 1/4 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the trimmed chicken thighs into the bottom of the slow cooker in a single layer. Evenly sprinkle with kosher salt, black pepper, garlic powder, onion powder, and dried thyme, rubbing the spices into the meat.
  2. In a medium mixing bowl, whisk together the chicken broth, dry gravy packets, and condensed cream of chicken soup until the mixture is smooth and homogenous.
  3. Pour the gravy mixture over the seasoned chicken, ensuring all pieces are fully submerged in the braising liquid.
  4. Cover and cook on High for 4 hours or Low for 6 hours until the chicken is tender and easily yields to a fork.
  5. Remove the chicken to a plate and shred with two forks. Stir the heavy cream into the slow cooker liquid. If a thicker consistency is desired, whisk the cornstarch and cold water to create a slurry and stir it into the sauce.
  6. Return the shredded chicken to the slow cooker and let it rest in the sauce on the 'Warm' setting for 20 minutes before serving to allow the meat to absorb the gravy.