Slow Cooker Chicken and Gravy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ pounds boneless skinless chicken breasts, thawed if frozen
02 -
10.25 ounces cream of chicken soup (one standard can)
03 -
1.74 ounces chicken gravy mix (two envelopes)
04 -
1 cup low-sodium chicken broth
05 -
½ cup sour cream
→ Seasonings
06 -
Kosher salt to taste
07 -
Freshly ground black pepper to taste
→ For Serving
08 -
Cooked rice
09 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Place the chicken breasts in the bottom of the slow cooker, spreading them out evenly.
02 -
In a medium bowl, whisk together the cream of chicken soup, chicken gravy mix, and chicken broth until smooth.
03 -
Pour the gravy mixture over the chicken. Cover the slow cooker and cook on low for about 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
04 -
Once done, shred the chicken directly in the slow cooker using two forks, allowing it to soak up the gravy.
05 -
Stir in the sour cream, then season with kosher salt and freshly ground black pepper to taste.
06 -
Spoon the chicken and gravy over cooked rice or mashed potatoes. Garnish with chopped fresh parsley for a final touch.
# Notes:
01 -
This recipe can be cooked on high for 2-3 hours instead of on low if you're short on time.
02 -
For a thicker gravy, remove 1/4 cup of liquid after cooking and whisk in 1 tablespoon of cornstarch, then return to the slow cooker.