Place the chicken breasts evenly in the bottom of your slow cooker. If your chicken is thick, I recommend flattening it slightly or cutting it in half to help it cook evenly.

In a mixing bowl, whisk together the cream of chicken soup, chicken gravy mix, and chicken broth until the mixture is smooth and fully combined. Pour the mixture over the chicken, making sure each piece is well coated.

Cover and cook on low for about 4 hours. Check the internal temperature to ensure it reaches at least 165°F (74°C). The chicken should be very tender and easy to shred with a fork.

Once it’s cooked, use two forks to shred the chicken directly in the slow cooker. Mix the shredded meat into the gravy so it soaks up all the delicious flavor.

Add in the sour cream and stir gently until fully incorporated. Season with kosher salt and black pepper to taste. Let it sit on warm for 10–15 minutes to thicken slightly before serving.

Spoon over a bed of fluffy rice or mashed potatoes and garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy every creamy bite.