Season the chicken

• Pat the chicken breasts dry and season both sides with salt, pepper, paprika and garlic powder.

Brown the chicken

• Heat the oil in the slow cooker on the sauté function.
• Brown the chicken breasts on both sides until nicely colored.
• Remove the chicken from the pot and set aside.

Sauté the vegetables

• Melt the butter in the pot on the sauté function.
• Add the onion and celery and sauté until translucent.
• Stir in the garlic.

Build the gravy

• Combine the chicken bouillon with the flour and sprinkle over the onion mixture.
• Cook for another minute, stirring.
• Pour in the chicken stock and stir well.

Slow cook the chicken

• Return the chicken breasts to the pot, nestling them into the liquid.
• Cover and cook on low until the chicken easily breaks apart.

Thicken the gravy

• Remove the lid and let the gravy cook a little longer to thicken.
• Shred or break up the chicken into the gravy.

Serve

• Spoon the smothered chicken and gravy over cooked rice.