Tender shredded chicken slow-cooked in a rich ranch and gravy sauce—comforting, creamy, and perfect over rice or mashed potatoes.

4 boneless, skinless chicken breasts

1 packet ranch seasoning mix

1 packet brown gravy mix

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

Salt and pepper, to taste

Cooked rice or mashed potatoes, for serving

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Place chicken breasts in the bottom of the slow cooker.

In a bowl, whisk together ranch seasoning, gravy mix, cream of chicken soup, and broth until smooth.

Pour the mixture over the chicken.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

Shred chicken with two forks and stir into the gravy.

Adjust seasoning with salt and pepper.

Serve hot over rice or mashed potatoes.

Substitute chicken thighs for a richer flavor.

Add mushrooms or frozen peas in the last hour.

For spice, stir in hot sauce or cayenne pepper.

Prep ahead and refrigerate overnight for easy mornings.