Pour chicken gravy mix over raw chicken breasts, together with 2 ingredients, into slow cooker for a cozy meal that's my default when I don't know what to make

This is my default slow cooker dinner for the nights when I stare into the fridge and have zero ideas. It’s literally just raw chicken breasts in the slow cooker, a packet of chicken gravy mix poured over the top, plus two pantry staples to bring it all together. A few hours later, you’ve got tender, shredded chicken in cozy, savory gravy that tastes like you fussed way more than you did. It’s very Midwest comfort food, very weeknight-friendly, and it makes the house smell amazing while you’re off doing a million other things.

I usually serve this chicken and gravy over a pile of mashed potatoes, but it’s just as good over egg noodles, rice, or even toasted bread for an open-faced sandwich situation. Add something green on the side—steamed green beans, a simple salad, or roasted broccoli—to balance out the richness. If you’re feeding a crowd, set the slow cooker on warm and put out bowls, buns, and a few simple toppings like black pepper and chopped parsley so everyone can build their own cozy bowl or sandwich.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)

Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.

In a medium bowl or measuring cup, whisk together the chicken gravy mix and chicken broth until mostly smooth. (A few small lumps are fine; they’ll dissolve as it cooks.)

Pour the gravy mixture evenly over the raw chicken breasts in the slow cooker, making sure the tops of the chicken are coated.

Cover and cook on LOW for 4–6 hours or on HIGH for 2 1/2–3 1/2 hours, until the chicken is very tender and easily shreds with a fork.

Transfer the cooked chicken to a cutting board or large plate and shred it with two forks into bite-sized pieces.

Whisk the sour cream into the hot gravy left in the slow cooker until smooth and creamy.

Return the shredded chicken to the slow cooker and stir to coat it in the gravy. Taste and adjust seasoning with salt and black pepper if needed.

Set the slow cooker to WARM and let the chicken sit in the gravy for 5–10 minutes to soak up more flavor before serving over mashed potatoes, rice, or noodles.

If you want to bulk this up a bit without adding much work, you can layer sliced mushrooms or a bag of frozen mixed vegetables under the chicken before pouring on the gravy mix and broth. For extra richness, swap half of the chicken broth for milk or half-and-half. If you prefer a tangier flavor, use plain Greek yogurt instead of sour cream. You can also change up the seasoning by adding a teaspoon of garlic powder, onion powder, or dried thyme to the gravy mix before whisking in the broth. For a hands-off meal prep, assemble everything in the slow cooker insert the night before (except the sour cream), store it covered in the fridge, then just pop it into the base and start cooking in the morning. Leftovers reheat well for up to 3–4 days and make great meal-prep lunches—try them tucked into a tortilla with a little shredded cheese or piled on a toasted bun for an easy sandwich.