Liberally season the chicken breasts with garlic powder, salt, & pepper. Set aside.
To the crock, add the gravy powders, condensed soup, & two cups of water. Whisk until the mixture's smooth.
Add the chicken breasts to the crock, spreading them out so they're all equally bathed in the gravy mixture.
Cover, and cook the chicken on low for 6-8 hours.
Remove the cooked chicken to a cutting board, and using two forks or meat claws shred the meat.
After you've removed the chicken, but before you get to shredding, whisk together the cornstarch and water to form a slurry. Whisk this into the gravy, and turn the heat to high.
Return the chicken to the pot, stirring to mix it in with the gravy. Cover and let the mixture cook an additional ten minutes to thicken the gravy slightly.
Serve the chicken over rice, mashed potatoes, or thick pieces of toasted white bread.