Once the chicken is cooked through, use two forks to gently shred the chicken breasts right in the slow cooker, or leave them whole if you prefer. Stir the chicken into the gravy so everything is well coated and the sauce is smooth.
Taste the gravy and adjust the seasoning if needed with a pinch of salt or black pepper to your liking. Ladle the chicken and gravy over mashed potatoes, noodles, or rice and serve warm.
Variations & Tips
If you prefer darker meat, you can make this with boneless, skinless chicken thighs; they stay especially moist and shred beautifully. For a slightly richer flavor, replace half of the milk with chicken broth, or stir in a tablespoon of butter at the end. If you like a hint of herbs, sprinkle in a little dried parsley, thyme, or poultry seasoning along with the gravy mix—nothing fancy, just what you have in the cupboard. To stretch the meal, add 8 ounces of sliced mushrooms or a handful of baby carrots around the chicken before pouring on the soup mixture; they’ll cook right in the gravy. For a bit more creaminess, stir in 2–3 tablespoons of sour cream or a splash of heavy cream just before serving. Leftovers reheat well on the stovetop over low heat with a spoonful of extra milk to loosen the gravy, and they make a fine next-day open-faced sandwich over toast or biscuits.
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