- 6 boneless, skinless chicken breasts (5-6 ounces each, about 2 pounds total)
- 2 packages chicken gravy mix (I used McCormick)
- 1 can (10-3/4 ounces) low-fat, low-sodium cream of chicken soup (I used Campbell’s Healthy Request)
- 2 cups water
- Fresh ground black pepper to taste
Ideal slow cooker size: 4-Quart.
Place chicken in the slow cooker.
In a bowl, mix together the dry gravy mix, soup, water and pepper with a whisk until the gravy is as smooth as you can get it.
Pour the gravy mixture over the chicken.
Cover and cook on LOW for about 4 hours, until the chicken registers 165 on an instant read meat thermometer stuck into the center of the breasts.
Serve over mashed potatoes, brown rice or toast, if desired.