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Mix the cream of chicken soup, dried chicken gravy, water, and spices in the crockpot. Add the chicken and push it down into the soup mixture.
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Cook on low for 4-6 hours or until the chicken is fork tender.
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Remove the chicken from the crockpot and shred it using two forks. Return the chicken to the crockpot and stir to warm and coat. Serve over mashed potatoes, rice, or egg noodles.
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- You can cook this chicken on high for 2-3 hours, but it is more tender on low for 4-6 hours.
- The sodium in this recipe is high due to the canned and dry soup, so I do not season with any added salt.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Calories: 163kcal | Carbohydrates: 0.4g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 168mg | Potassium: 530mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
