Ingredients
Equipment
Method
- Place the boneless, skinless chicken breasts in a single layer at the bottom of the crockpot for even cooking.
- In a mixing bowl, whisk together the ranch dressing mix, brown gravy mix, chicken broth, and cream of chicken soup until completely smooth with no lumps.
- Pour the gravy mixture over the chicken breasts in the crockpot, ensuring each piece is fully coated.
- Cover and cook on low heat for 6 hours, or until the chicken reaches an internal temperature of 165°F and is cooked through and tender.
- Using two forks, shred the chicken directly in the crockpot while it's still hot, pulling it apart until it resembles pulled chicken.
- Turn off the heat, then stir in the sour cream and mix well until fully incorporated into the gravy.
- Taste and season with salt and pepper as needed, adjusting to your preference.
- Serve the chicken and gravy over rice or mashed potatoes, garnished with fresh chopped parsley.
Notes
For extra flavor, add chopped onions or garlic to the crockpot before cooking. This dish freezes beautifully for up to 3 months. The gravy thickens as it cools, simply add broth when reheating. Feel free to add dried herbs like thyme or rosemary for additional depth of flavor. Choose chicken breasts that are similar in size (6-8 oz each) for even cooking.
