4 boneless, skinless chicken breasts

2 (10.75 oz.) cans cream of chicken soup

2 (0.87 oz.) envelopes chicken gravy mix

¼ cup Worcestershire sauce

1 (4 oz.) can sliced mushrooms

Place chicken in a slow cooker. Mix chicken soup with gravy mix and Worcestershire sauce. Pour mixture over chicken. Cook on Low for 6-8 hours. Break chicken into bite-sized pieces before serving.

Cook’s note: Don’t make the gravy. You only need the dry mix. The broth from the chicken will do the rest. Feel free to substitute chicken thighs or tenderloins in place of the chicken breasts. Add mixed vegetables if desired.

Recipe courtesy of Joe Squier, Corydon, Indiana