Description
This Slow Cooker Chicken and Gravy recipe delivers tender, juicy chicken breasts cooked low and slow in a creamy, flavorful gravy made with chicken gravy mix, cream of chicken soup, and a blend of spices. It’s an easy, comforting meal perfect for busy days.
Ingredients
Scale
Sauce Ingredients
- 1 1/2 cups water
- 2 packets chicken gravy mix
- 1 1/4 cup condensed cream of chicken soup (undiluted)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon coarse ground black pepper
Chicken
- 3 whole chicken breasts, boneless, skinless (about 1 pound)
- 1/2 cup sour cream
Instructions
- Season Chicken: Sprinkle garlic powder, black pepper, and kosher salt evenly over the chicken breasts to add flavor before cooking.
- Prepare Gravy: In the slow cooker, whisk together water, chicken gravy mix, condensed cream of chicken soup, garlic powder, kosher salt, paprika, and black pepper until you achieve a smooth sauce base.
- Add Chicken to Slow Cooker: Place the seasoned chicken breasts into the slow cooker, ensuring they are well coated with the prepared gravy mixture. Cover with the lid.
- Cook: Cook on low heat for 4 to 5 hours until the chicken is tender and fully cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and shred or slice them as preferred.
- Finish Gravy: Whisk the sour cream into the gravy left in the slow cooker until smooth and creamy.
- Serve: Plate the shredded chicken and spoon the creamy gravy over the top for a comforting meal.
Notes
- For extra flavor, you can add diced onions or mushrooms to the slow cooker at the beginning.
- Use low-sodium gravy mix and cream of chicken soup to reduce salt content if preferred.
- The dish can be served over mashed potatoes, rice, or egg noodles for a hearty meal.
- Leftover chicken and gravy can be refrigerated for up to 3 days or frozen for longer storage.
