Add the turkey breast to the slow cooker pot. Sprinkle with the pepper and paprika.
In a bowl, whisk together the cream of chicken, turkey gravy, and chicken stock.
Pour the gravy mixture over the turkey. Add the fresh thyme sprigs.
Cook on LOW for 6 hours until the turkey is tender and easily shreddable.
Remove the turkey from the slow cooker and shred. Add the shredded turkey back into the slow cooker and mix with the gravy. (Remove the stems from the fresh thyme before serving).
Serve hot over mashed potatoes, enjoy!
Notes
You can slice the turkey instead of shredding if desired.
Store in the refrigerator for up to 3 days in an airtight container, or in the freezer for up to 4 months. Defrost in the refrigerator before reheating.
Reheat on the stove top or microwave.
If the gravy is too thick, add more chicken stock or water.
You can substitute 1 ½ tsp. dried thyme for the fresh thyme.