INGREDIENTS
Chicken
1/2 tablespoon olive oil
3 medium chicken breasts
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
Gravy
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 tablespoons cornstarch
3 cups chicken broth, divided
1 1/2 teaspoons chicken bouillon
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried parsley
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
salt to taste
INSTRUCTIONS
In a small bowl, combine salt, garlic powder, paprika and pepper. Mix to combine. Place chicken breasts on a large plate, drizzle with olive oil, and then sprinkle the seasoning onto each breast, both sides. Transfer to a lightly greased 6-quart slow cooker.
In a medium saucepan, melt butter over medium heat. Whisk the flour into the butter and cook for 2 minutes. Reduce heat to low and slowly whisk in 2 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the saucepan, along with the chicken bouillon and all the seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of gravy. Pour over chicken in the slow cooker.
Cook on low for 4-5 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 20 minutes. Season with additional salt and pepper to taste.