Begin by placing the boneless, skinless chicken breasts in a single layer at the bottom of your slow cooker.

In a medium-sized bowl, combine the cream of chicken soup, chicken gravy mix, chicken broth, garlic powder, onion powder, black pepper, and dried thyme. Whisk everything together until smooth.

Pour the gravy mixture evenly over the chicken, ensuring each piece is fully coated.

Cover the slow cooker and set it to cook on low for 6–8 hours, or on high for 3–4 hours.

Once cooked, remove the chicken from the slow cooker and shred it into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir in the sour cream until incorporated.

Cover the slow cooker again and heat on low for an additional 15 minutes.

Serve hot, garnished with chopped parsley if desired.