1 to 1½cupswater,for thicker gravy use 1 cup, for thinner gravy use 1½ cups
½tablespoonsBetter Than Bouillon Chicken Flavor,or 2 chicken bouillon cubes smashed with the back of a spoon
4largechicken breasts,cut in half horizontally for easier cooking
green onions,sliced for garnish
In a 4-quart crockpot add the can cream of chicken soup, 2 envelopes of chicken gravy mix, pepper, garlic powder, water, and Better Than Bouillon Chicken Flavor (or substitute 2 smashed chicken bouillon cubes). Whisk together.
Add the 4 cut chicken breasts to the crockpot and cover with the lid. Set the crockpot temperature to low and cook for 4 hours, or until the chicken easily shreds with two forks.
Shred chicken and stir the sauce and chicken together with a large spoon.
Crockpots cook at varying rates; the cooking time is for the crockpot I used. Make sure that your cooked chicken has an internal temperature of 165°F.
Chicken shreds best when it is still warm; make sure you do this right when it is finished cooking in the slow cooker