2 (0.87 oz) packets dry chicken gravy mix (try 1)
1 (10.75 oz) can cream of chicken soup
2 c water
1 lb boneless, skinless chicken breasts
Salt and pepper
½ c sour cream (optional)
Rice, mashed potatoes or noodles to serve over *I also steamed veggies to serve with it.
Season chicken breasts (both sides) with garlic powder, black pepper and just a tad bit of salt. Note: the chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work).
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth. Add the seasoned chicken breasts. Cover them in gravy. Cover and cook on low for about 6-8 hours. Once cooked, break chicken up into chunks using a fork. Stir in sour cream (if using).
Note from thecountrycook.net: I think the sour cream adds a great creaminess to this so I definitely recommend adding it in! Then serve over rice, mashed potatoes or noodles.