Prep the Slow Cooker: Lightly spray a slow cooker with cooking spray.
Combine Ingredients: In a bowl, whisk together the gravy packets, condensed soups, water or broth, black pepper, and garlic powder (if using). Pour the mixture into the slow cooker.
Add the Chicken: Place the chicken breasts or thighs into the slow cooker, ensuring they are fully coated with the gravy mixture.
Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and easily shredded.
Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the gravy.
Add Sour Cream: If using, stir in the sour cream for a richer, creamier gravy.
Serve: Serve the chicken and gravy over rice, mashed potatoes, or noodles. Garnish with freshly chopped parsley if desired.
Tips and Variations:
Vegetable Add-ins: For added flavor and nutrition, consider adding sliced mushrooms, onions, or carrots to the slow cooker. Adjust the water accordingly if using vegetables that release moisture.
Thicker Gravy: If the gravy is too thin, thicken it with a cornstarch slurry (2 tablespoons cold water mixed with 2 tablespoons cornstarch). Stir into the gravy and cook for an additional 10-15 minutes.
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