Chicken
3 to 4 boneless skinless chicken breasts
1 teaspoon garlic pepper
½ teaspoon onion powder
Gravy
1 (10.75-oz) can cream of chicken soup
2 (0.87-oz) envelopes of chicken gravy mix
1 cup chicken broth
1/2 tsp. garlic powder
½ tsp. onion powder
½ tsp. garlic pepper
1 tsp Tony’s chachere’s creole seasoning
Gravy thickener Optional:
2 tbsp. water
2 tbsp. cornstarch
Directions:
- Place chicken in the slow cooker and season with garlic pepper and onion powder, if desired.
- Whisk together soup, gravy mix, and broth. Add in garlic powder, onion powder, garlic pepper and Creole seasoning then stir well. Pour over chicken.
- Cover slow cooker and cook on LOW for 4-6 hours.
- Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice or mashed potatoes.
Optional: mix together the cornstarch and water. Add to the slow cooker along with the gravy and shredded chicken. Add the lid back on and cook high for 10 minutes longer or until the gravy has thickened.
Notes:
Do NOT make the gravy. You are only using the dry mix.
