Instructions

1. In a 6-quart slow cooker, add the canned cream of chicken soup.
2. Sprinkle in the two packets of chicken gravy mix.
3. If using, pour in the 1/2 cup of chicken broth.
4. Add 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper to the mixture.
5. Using a whisk, mix all the ingredients together until well combined.
6. Take the skinless, boneless chicken breasts and place them into the slow cooker, ensuring they are covered by the sauce.
7. Cover the slow cooker with its lid and set it to cook on Low for 4 hours.
8. After 4 hours, check the chicken for doneness. It should be cooked through and tender.
9. Using a hand mixer, carefully shred the chicken directly in the slow cooker until it is fully shredded and mixed in with the gravy.
10. Serve the chicken and gravy over hot rice or mashed potatoes for a comforting meal.