Crockpot Chicken and Gravy

Place chicken breasts in the bottom of your crockpot.
In a medium bowl, whisk together chicken gravy mix, cream of chicken soup, water or chicken broth, and black pepper until smooth.
Pour the gravy mixture evenly over the chicken in the crockpot.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is very tender and easy to shred.
Use two forks to shred the chicken directly in the crockpot, then stir well to coat all the chicken with the gravy.
Serve hot over mashed potatoes, rice, buttered noodles, or even biscuits. Garnish with parsley if desired.

Creamier Finish: Add ¼ cup heavy cream or sour cream at the end of cooking for a richer texture.
Mushroom Twist: Mix in a small can of mushrooms or use cream of mushroom soup for extra depth.
Herbaceous Boost: Add dried thyme or rosemary for an earthy flavor profile.
Tex-Mex Version: Stir in green chiles and use taco seasoning instead of pepper for a spicy twist.

Use chicken thighs for a juicier, richer result if preferred.
Leftovers make a great filling for sandwiches, pot pies, or wraps.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, warm gently in a saucepan or microwave, adding a splash of broth if needed to loosen the sauce.