1. Place your boneless chicken breasts at the bottom of the slow cooker.

2. In a medium bowl, whisk together the cream of chicken soup, dry chicken gravy mix, and water until well blended.

3. Pour this mixture over the chicken in the slow cooker, making sure the chicken is well coated.

4. Set the slow cooker on low and let it do its thing for 6-8 hours, or until the chicken is tender and practically falls apart when nudged with a fork.

5. Once the time’s up, you can shred the chicken using two forks, right there in the slow cooker, and let it mingle with the gravy a bit longer for even more flavor.

– If you’re feeling adventurous, toss in a sprig of rosemary or thyme to the pot for a hint of earthy goodness.
– Some folks like a thicker gravy, and if that’s your preference, you can whisk in a slurry of cornstarch and water towards the end of cooking.
– For the health-conscious, low-fat or low-sodium versions of the soup and gravy mix can be substituted without losing that soulful taste.
– Lastly, my dears, don’t be shy about using leftovers. This chicken and gravy concoction is just as delectable over biscuits or in a sandwich the next day.

Happy cooking, and remember, the secret ingredient is always a dash of love.