My grandma passed down this trick. Only 3 ingredients to get the most tender savory chicken

For a slightly richer texture without adding more ingredients, you can shred some of the cooked chicken directly into the sauce and leave a few pieces whole; this gives you both tender chunks and shreds coated in gravy. If you’d like more mushroom presence, increase the fresh mushrooms up to 12 ounces—they cook down nicely and add a deeper, earthier flavor. To keep the spirit of the three-ingredient trick but brighten the flavor a bit, you can finish the dish with a squeeze of lemon juice or a sprinkle of chopped fresh parsley right before serving; these are technically extras, but they lift the creamy sauce without complicating the cooking process. For meal prep, cool the chicken and gravy, then portion into foil trays or containers with cooked rice or mashed potatoes on the side; it reheats well in a low oven, covered with foil, until warmed through. If you prefer darker meat, boneless, skinless chicken thighs can be swapped in for the breasts and will be even more forgiving in the slow cooker, though they may release a bit more fat into the sauce, making it richer.