Ingredients:

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1.5 tablespoons cornstarch

Instructions:

  1. In a small bowl, combine garlic powder, paprika, black pepper, and salt. Rub this seasoning mixture evenly over both sides of the boneless, skinless chicken breasts.
  2. Place the seasoned chicken breasts in the slow cooker. Pour the can of condensed cream of chicken soup over the chicken.
  3. Cover the slow cooker and cook on the HIGH setting for 3 hours, or on the LOW setting for 6 to 8 hours, until the chicken is tender and cooked through (internal temperature 165°F/74°C). For the purpose of precise time calculation, a 3-hour cook time on HIGH is used.
  4. Once the chicken is cooked, carefully remove it from the slow cooker and set aside. In a small bowl, whisk together the 1.5 tablespoons of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Stir the cornstarch slurry into the liquid remaining in the slow cooker.
  5. Cover the slow cooker again and cook on HIGH for another 15-30 minutes, or until the gravy has thickened to your desired consistency. Shred or slice the cooked chicken, then return it to the slow cooker and stir gently to coat with the velvety gravy. Serve warm.