Delicious, comforting meal that cooks hands off in your slow cooker. Leave it and forget it!
Place chicken breasts in a five quart or larger slow cooker.
Season the chicken breasts with the onion powder, garlic powder, and ground black pepper.
In a medium sized mixing bowl, combine cream of mushroom soup, brown gravy mix, and water and whisk until smooth.
Pour the gravy mix over the chicken, cover, and cook on low 6 hours or high 4 hours.
Once the chicken is cooked, remove from the slow cooker and shred between two forks.
Stir the cooked and shredded chicken back into the gravy mix in the slow cooker and serve over mashed potatoes or mashed cauliflower! Enjoy!
Place the chicken breast along with the cream of mushroom soup, brown gravy packets, and all seasonings in a gallon sized freezer ziploc bag.
Using a permanent marker, write the name of the meal, the date, and cooking instructions on the bag. Also include that 1 cup of water will need added when it is cooked.
Seal the bag and freeze. This will stay good in the freezer up to 4 months.
There is no need to thaw before cooking. Cook according to directions given in the recipe.
Recipe comes to 2 Freestyle Smart Points for each, half cup serving. Recipe yields 6 servings.