Chicken<\/p>\n\n\n\n
3 to 4 boneless skinless chicken breasts<\/p>\n\n\n\n
1 teaspoon garlic pepper<\/p>\n\n\n\n
\u00bd teaspoon onion powder<\/p>\n\n\n\n
Gravy <\/p>\n\n\n\n
1 (10.75-oz) can cream of chicken soup<\/p>\n\n\n\n
2 (0.87-oz) envelopes of chicken gravy mix<\/p>\n\n\n\n
1 cup chicken broth<\/p>\n\n\n\n
1\/2 tsp. garlic powder<\/p>\n\n\n\n
\u00bd tsp. onion powder<\/p>\n\n\n\n
\u00bd tsp. garlic pepper<\/p>\n\n\n\n
1 tsp Tony\u2019s chachere’s creole seasoning<\/p>\n\n\n\n
Gravy thickener Optional:<\/p>\n\n\n\n
2 tbsp. water<\/p>\n\n\n\n
2 tbsp. cornstarch<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Do NOT make the gravy. You are only using the dry mix.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken 3 to 4 boneless skinless chicken breasts 1 teaspoon garlic pepper \u00bd 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 \u00bd tsp.… <\/p>\n