• I like to use my multi cooker (linked above), but if you don't have one, use a skillet over medium heat, melt the butter. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
• Place the chicken breasts in the bottom of the crockpot. Season lightly with salt and pepper. Spread the sautéed onion and garlic over the chicken, then pour in the chicken broth.
• LOW: 6–7 hours or HIGH: 3–4 hours
• The chicken should be very tender and easy to shred.
• Thicken the gravy: In a small bowl, whisk together the flour (or cornstarch) with 2–3 tablespoons of cold water until smooth. Stir this slurry into the crockpot. Cover and cook on HIGH for 15–25 minutes, until the gravy thickens.
• Shred the chicken directly in the crockpot using two forks and stir to coat it in the gravy.

Mashed Potatoes

• Add the cubed potatoes to a large pot and cover with cold salted water.
• Bring to a boil and cook for 12–15 minutes, until fork-tender.
• Drain and mash with butter, milk, and salt until smooth and creamy.