Crockpot Chicken and Gravy (Print version)
Tender slow-cooked chicken in creamy gravy, made with pantry staples and ready to serve over potatoes, rice, noodles, or biscuits.
# Ingredients:
For the chicken and gravy
01 -
2 lb (900 g) boneless skinless chicken breasts
02 -
1 can (10.5 oz or 298 g) condensed cream of chicken soup
03 -
2 packets (0.87 oz each or 25 g each) chicken gravy mix
04 -
1 cup (240 ml) low-sodium chicken broth
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/4 teaspoon black pepper
08 -
1/2 cup (120 g) sour cream
09 -
2 tablespoons chopped fresh parsley, optional
For serving
10 -
Mashed potatoes, cooked rice, egg noodles, or biscuits
# Instructions:
01 -
In the slow cooker insert, whisk the cream of chicken soup, gravy mix, chicken broth, garlic powder, onion powder, and black pepper until mostly smooth.
02 -
Nestle the chicken breasts into the gravy mixture and spoon some sauce over the top to coat them.
03 -
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and reaches 165°F in the thickest part.
04 -
Transfer the chicken to a plate and shred it into thick pieces with two forks. Stir the shredded chicken back into the gravy.
05 -
Turn the slow cooker to warm. Stir in the sour cream until the gravy is creamy and smooth. Taste and adjust pepper if needed.
06 -
Spoon the chicken and gravy over mashed potatoes, rice, noodles, or biscuits. Garnish with parsley if using.
# Good to know:
01 -
Nutrition estimate does not include potatoes, rice, noodles, or biscuits.
02 -
Use low-sodium soup and broth if you are sensitive to salt.
03 -
Chicken is done when it reaches 165°F.