Crock Pot chicken and gravy

1-2 pounds boneless skinless chicken breasts  

2 packets dry chicken gravy mix 

1 10¾ ounce can cream of chicken soup

1 ¾ cups of water

⅛ teaspoon black pepper

Put the gravy packets, cream of chicken soup, water and pepper in a 4 quart or larger slow cooker.

Whisk until the gravy is as smooth as you can get it.

Add the chicken breasts (no need to pre-cook or brown)

Cook on low for 8 to 10 hours

I have cut this recipe in half and only used the can of cream soup, no gravy packets. You can also use left over chicken and cook on low for 4 hours. Just as good as the full recipe above but a lot less sodium.