Slow Cooker Chicken and Gravy
A comforting dish featuring tender, shredded chicken in a creamy gravy, perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 2.5 pounds boneless, skinless chicken breasts, thawed if frozen Recommended for ease of shredding and flavor absorption.
- 10.25 ounces cream of chicken soup One standard can.
- 1.74 ounces chicken gravy mix Two envelopes.
- 1 cup low-sodium chicken broth Use low-sodium for better flavor control.
- 0.5 cup sour cream For extra creaminess.
Seasonings
- Kosher salt To taste.
- Freshly ground black pepper To taste.
For Serving
- Cooked rice For serving.
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Arrange the thawed, boneless chicken breasts evenly at the bottom of the slow cooker.
- In a medium bowl, combine the cream of chicken soup, chicken gravy mix, and chicken broth. Whisk until smooth.
- Pour the gravy mixture over the chicken ensuring it is completely covered.
Cooking
- Cover the slow cooker and cook on low for approximately four hours or until the chicken reaches an internal temperature of 165°F (74°C).
- Use two forks to shred the chicken in the slow cooker.
- Stir in the sour cream and adjust seasoning with salt and pepper as needed.
Notes
To enhance the flavor, avoid rushing the cooking time. Consider adding vegetables or spices for variations.