3–4 chicken breasts (about 2.5 lbs)

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 10.5-oz cans cream of chicken soup

1 14.5-oz can reduced-sodium chicken broth

2 packs brown gravy mix

1/4 cup all-purpose flour

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Place the chicken breasts in the bottom of the slow cooker.
In a separate bowl, combine the cream of chicken soup, chicken broth, brown gravy mix, garlic powder, pepper, and flour. Whisk until smooth and well incorporated.
Pour the mixture over the chicken breasts in the slow cooker, ensuring that the chicken is well-coated with the gravy mixture.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the gravy in the slow cooker and stir to combine.
Serve the chicken and gravy over mashed potatoes, rice, or noodles for a complete meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet or microwave, adding a little chicken broth if the gravy thickens too much upon reheating.

If using frozen chicken breasts, increase the cooking time by 1-2 hours on low or 30-45 minutes on high.

For a creamier gravy, add a small amount of heavy cream or half-and-half at the end of cooking.