Crock-Pot Creamy Shredded Chicken

It's cold today, and time to drag out the slow cooker for something warm and stick-to-your-ribs good. I threw this recipe together with staples I always keep in the pantry, and it turned out so tasty I had to post. Served over rice or noodles, with steamed broccoli or a side salad, or just by itself, it's filling and warms you up on a cold evening. Leftovers are great, too. You can use them to make pot pies, hand pies or just cook more rice and have it again. Mix in peas or leftover broccoli to give even more flavor and heartiness.

Ingredients:

2-3 lbs boneless, skinless chicken breast (or thighs if that's what you like)

1 can cream of mushroom soup

1 can cream of celery soup

2 packets Pioneer cream gravy mix (or whatever your store has)

2 cups chicken broth (or the equivalent in bullion and hot water, which is what I used)

1/2 tsp ground thyme (or poultry seasoning is good, too)

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Directions:

Spray the crock with cooking spray. Place the chicken breasts inside (I didn't even bother to thaw mine). Season with salt, pepper and garlic powder. Mix the remaining ingredients together in a medium bowl until smooth (as smooth as you can get it). Pour over the chicken. 

Cook for 7 hours on low. Using two forks, shred the chicken and return to the crock. Taste for seasoning and adjust as necessary with additional salt (doubt you'll need it) and pepper. 

Serve over rice or egg noodles. 

If you try the recipe, please comment and let me know what you thought. Or if you made any adjustments you feel made it better, share those, too.