Ingredients
2 packets chicken gravy mix
1 10-ounce can condensed cream of chicken soup
1 can of water
2 cloves garlic, minced
½ teaspoon paprika
Salt and pepper to taste
2lbs boneless, skinless chicken breasts
Directions
1. First add chicken soup to your slow cooker.

Then add the garlic, paprika, salt and pepper.

Follow with water.

Whisk until homogenous.

Stop under soup base looks like this:

Dump in the gravy mixture.

Mix until smooth.

2. Add the chicken breasts, submerge into the soup mixture and make sure it’s covered.

Don’t hesitate to season the breasts before dumping in.
3. Cover and cook on low for 6 to 7 hours. After cooking, the chicken will look like so:

4. Shred the chicken breasts with two forks, and then serve.

Juicy and tender, inside and out.