Place condensed soup, water, and gravy packets in a slow cooker. Whisk together until completely combined. Add garlic.
2 packets McCormick Chicken Gravy, 1 can condensed cream of mushroom soup (10.5 oz.), ½ cup water or chicken broth, 1 clove garlic
Season chicken with salt and pepper, to taste.
2 lbs. boneless, skinless chicken breasts (or thighs)
Optional step: brown chicken in a skillet with 1 tablespoon of oil over medium-high heat for 5-6 minutes per side, just to add color and flavor before placing it in the slow cooker. This is not necessary if you don’t have the time, though!
Add chicken to the slow cooker and top with mushrooms. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Taste the sauce and season with salt and pepper, if necessary.
1 lb. fresh mushrooms
At this point, you can either spoon the sauce over the chicken and serve; OR you can remove the chicken from the slow cooker, shred with two forks, and then stir the shredded chicken back into the mushroom sauce before serving. Garnish with fresh parsley, if desired.
Optional garnish: chopped fresh parsley