Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet (1 oz) chicken gravy mix
  • 1/2 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup sour cream
  • 1 tsp dried parsley

Instructions:

  1. Season the chicken thighs with salt, pepper, and garlic powder. Place them in the bottom of a greased slow cooker.
  2. In a small bowl, whisk together the cream of chicken soup, gravy mix, chicken broth, and Worcestershire sauce. Whisk until the mixture is completely smooth. Note: No lumps allowed here or you'll see them in the final sauce.
  3. Pour the sauce mixture evenly over the chicken. Make sure every piece is submerged so nothing dries out.
  4. Cover and cook on LOW for 6 hours. Until you smell a deep, savory aroma filling the room and the chicken looks opaque and tender.
  5. Carefully remove the chicken to a plate. Wait for it to steam slightly before shredding.
  6. Use two forks to roughly shred the meat into bite-sized chunks.
  7. Stir the remaining sauce in the pot. Whisk in the sour cream. Until the sauce looks velvety and pale gold.
  8. Return the shredded chicken to the pot. Stir gently to coat.
  9. Garnish with dried parsley for a bit of visual contrast.