Ingredients
▢3 pounds boneless skinless chicken breasts
▢1 ounce packet ranch seasoning powder
▢0.6 ounce packet Italian dressing powder
▢0.8 ounce packet chicken gravy powder
▢1 cup low-sodium chicken broth**
▢chopped fresh parley, for garnish
▢mashed potatoes, for serving
Instructions
Coat a 6-quart crockpot with nonstick spray.
Place the chicken breasts into the bottom of the crockpot in a single layer.
In a large measuring cup with a spouted rim (or mixing bowl), whisk together all the seasoning packets with the chicken broth until dissolved.
Pour the broth mixture over the chicken.
Cover and cook on LOW for 4 to 5 hours or until the chicken registers 165F and pulls apart easily.
Using two forks, shred the chicken.
Serve over mashed potatoes with some of the gravy and garnish with fresh chopped parsley.
Notes
*You can absolutely skip the packets and use your own blends. Use about 1 tbsp each of homemade ranch mix, Italian seasoning, and chicken bouillon powder for a cleaner version with the same great flavor.
**Use low-sodium broth. The seasoning packets already pack plenty of salt, so using low-sodium broth helps balance the flavors and keeps the dish from turning out too salty.
Always thaw chicken first. Starting with frozen chicken in a slow cooker can keep it in the “danger zone” temperature range for too long, which isn’t food safe. Thaw your chicken completely before cooking to ensure it heats evenly.