• 1 lb. chicken (I use tenderloins but you can use any boneless parts you prefer)
• 2 cans or jars chicken gravy (any brand)
• 1/2 bag baby carrots
• 1/2 tsp. dried parsley
• 2 C. mashed potatoes, already prepared

Salt and pepper chicken. Add 1/2 can gravy to room temperature slow cooker. Add seasoned chicken on top of gravy. Add remaining 1/2 can of gravy. Add carrots and cover. Cook on high for about 3 hours, or until chicken shreds with two forks.

After shredding chicken, add remaining can of chicken gravy and parsley and heat through. Serve with mashed potatoes.