Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 21 oz condensed cream of chicken soup
  • 0.87 oz chicken gravy mix packet
  • 1 oz dry ranch seasoning packet
  • 0.5 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cracked black pepper
  • 0.5 cup sour cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Prep the base. Whisk the 21 oz condensed cream of chicken soup, 0.5 cup chicken broth, and 0.87 oz gravy mix in a medium bowl until smooth.
  2. Season the liquid. Stir in the 1 oz ranch seasoning, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cracked black pepper into the soup mixture.
  3. Layer the protein. Place the 2 lbs chicken thighs in an even layer at the bottom of the Crockpot.
  4. Cover with sauce. Pour the prepared gravy mixture over the chicken, ensuring every piece is submerged.
  5. Set the timer. Cover and cook on LOW for 4 hours until the chicken is tender enough to pull apart easily with a fork.
  6. Shred the meat. Remove the lid and use two forks to shred the chicken directly in the pot. Note: Shredding inside the pot allows the meat to soak up the gravy immediately.
  7. Add the creamy finish. Stir in the 0.5 cup sour cream gently until the sauce looks uniform and glossy.
  8. Final Rest. Let it sit on the warm setting for 10 minutes to allow the sour cream to temper and the sauce to thicken slightly.
  9. Garnish and serve. Sprinkle with 1 tbsp fresh parsley until bright green flecks contrast with the rich gravy.