Ingredients:

  • 3 lbs boneless, skinless chicken thighs, trimmed
  • 1 cup low-sodium chicken broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 21 oz condensed cream of chicken soup
  • 1 oz brown gravy mix packet
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.25 cup heavy cream

Instructions:

  1. In the bottom of a 6-quart slow cooker, whisk together the condensed cream of chicken soup, chicken broth, brown gravy mix, onion powder, garlic powder, and dried thyme until smooth and combined.
  2. Nestle the trimmed chicken thighs into the gravy mixture, ensuring each piece is fully submerged to prevent drying.
  3. Cover and cook on LOW for 6 to 7 hours until the chicken is fork-tender. Avoid using the High setting to maintain the best protein texture.
  4. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this into the slow cooker.
  5. Stir in the heavy cream and let the mixture sit for 10-15 minutes on the warm setting to thicken and emulsify.
  6. Using two forks, gently break the chicken into large chunks rather than fine shreds, then serve warm over mashed potatoes or rice.