Crockpot Chicken and Gravy
A comforting and easy-to-prepare dish that delivers rich, savory flavor, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 to 4 pieces boneless skinless chicken breasts Use boneless skinless for even cooking.
- 1 can 10.5-ounce can unsalted cream of chicken soup
- 2 envelopes 0.87-ounce chicken gravy mix
- 1/2 cup water or chicken broth (optional) Add if you prefer a thinner gravy.
For Serving
- as needed servings hot steamed rice For serving the chicken and gravy.
Instructions
Preparation
- Prepare your slow cooker by placing the boneless skinless chicken breasts at the bottom.
- Season the chicken lightly with salt and pepper, if desired.
- In a mixing bowl, combine the unsalted cream of chicken soup and the chicken gravy mixes.
- Add 1/2 cup of water or chicken broth if you like your gravy a bit thinner. Whisk until smooth.
- Pour the gravy mixture over the chicken, ensuring it’s well coated.
Cooking
- Cover the slow cooker with its lid and set to cook on low for 4 to 6 hours.
- After cooking, shred the chicken into bite-sized pieces directly in the slow cooker using two forks.
- Stir the chicken in the gravy to combine fully.
Serving
- Serve the chicken and gravy mixture over hot steamed rice.
- Garnish with freshly chopped parsley if desired.
Notes
For an extra flavor boost, consider adding minced garlic or diced onions while cooking. Store leftovers in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months.