First, start by placing the chicken into your slow cooker. Make sure they’re in a single layer for even cooking.
In a medium bowl, whisk together the cream of chicken soup, chicken gravy mix, and chicken broth. This mixture will create the flavorful gravy that envelops the chicken.
Once combined, pour the mixture over the chicken in the slow cooker, ensuring each piece is coated.
Next, cover the slow cooker with the lid and set it to cook on low for approximately four hours. This low-and-slow method allows the chicken to become tender and absorb all the delicious flavors.
After four hours, check the internal temperature of the chicken to ensure it’s at least 165°F. If it is, you’re ready to shred!
Using two forks, gently shred the chicken right in the slow cooker. It should pull apart easily, soaking up more gravy as you do this.
Now, stir in the sour cream until it’s fully combined. This will enhance the creaminess of the gravy.
Season with Kosher salt and freshly ground black pepper to taste. Remember, you can always add more, but you can’t take it out!
Finally, serve the Crockpot Chicken and Gravy over a bed of warm cooked rice, garnishing each plate with a sprinkle of chopped parsley. Enjoy the comforting warmth of this delicious dish!
