4 boneless and skinless chicken breasts.

Low-sodium chicken broth; I used 4 cups.

4 Large spoons of butter.

4 Large spoons.Of all-purpose flour.

1 Small spoon.Of salt.

1 Small spoon.Of black pepper.

1 Small spoon.Of garlic powder.

Layer the chicken breasts with the chicken stock in a slow cooker or pot. To ensure the chicken is cooked through and tender, simmer it on low for 6-8 hours.

Take the chicken out of the slow cooker and, using two forks, shred it into bite-sized pieces. Ignore it for the time being. Pour the broth that is left over into a saucepan and put it to the side.

In a separate pot, melt the butter over medium heat as it comes to room temperature. Stir the flour into the melted butter and whisk until the mixture is smooth.

While whisking constantly, slowly pour the drained chicken stock into the butter and flour combination. The gravy may be thickened by continuing to stir it.

To the gravy, add the seasonings of your choice: salt, black pepper, and garlic powder. Put the chicken in the gravy and mix it around so that everything is coated.

Serve the hot shredded chicken gravy on top of mashed potatoes, biscuits, roasted veggies, salad, tacos, and burritos.