In a medium or large bowl, whisk the cream of chicken soup, both gravy packets, and the water until smooth. Pour the mixture into the slow cooker. (You can also combine everything directly in the slow cooker if you prefer fewer dishes.)

Add the chicken breasts to the gravy mixture and sprinkle them with salt and pepper.

Cover the slow cooker and cook on low for 6-8 hours or on high for about 4 hours, until the chicken is fully cooked and easy to pull apart.

Transfer the cooked chicken to a bowl and shred with two forks.

Return the shredded chicken to the slow cooker, stir it into the gravy, and let it cook for another 15-20 minutes so the flavors can blend.

Serve the chicken and gravy over mashed potatoes, rice, or noodles. Finish with a sprinkle of parsley before serving.