Crockpot Chicken and Gravy Recipe
This easy Crockpot Chicken and Gravy recipe is a comforting one-pot meal featuring tender shredded chicken in a creamy, flavorful gravy. Perfect for a hands-off dinner, the dish combines chicken breasts, cream of chicken soup, and gravy mix slow-cooked to perfection and served over rice with a fresh parsley garnish.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 2½ lbs. boneless, skinless chicken breasts, thawed if frozen
Sauce
- 10.25 oz. cream of chicken soup (1 can)
- 1.74 oz. chicken gravy mix (2 envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
Seasoning and Garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Serving
- Cooked rice, for serving
Instructions
- Prepare the chicken: Place the 2½ lbs. of boneless, skinless chicken breasts into the slow cooker, ensuring they are evenly spread out for even cooking.
- Mix the sauce: In a medium bowl, whisk together 10.25 oz. can of cream of chicken soup, 1.74 oz. chicken gravy mix (two envelopes), and 1 cup low-sodium chicken broth until well combined.
- Add sauce to the slow cooker: Pour the prepared soup and gravy mixture over the chicken breasts, making sure they are well coated.
- Cook the chicken: Cover the slow cooker and cook on low heat for 4 hours, or until the internal temperature of the chicken reaches 165°F, indicating it is fully cooked and tender.
- Shred the chicken: Using two forks, shred the cooked chicken breasts directly in the slow cooker, mixing well with the gravy to absorb the flavors.
- Finish the gravy: Stir in ½ cup sour cream until fully incorporated to add creaminess. Taste and season with kosher salt and freshly ground black pepper as needed.
- Serve: Spoon the creamy chicken and gravy mixture over cooked rice and garnish with chopped fresh parsley for a bright, fresh touch.
Notes
- Use low-sodium broth and adjust salt carefully to control sodium levels.
- Chicken breasts can be substituted with thighs for a juicier result.
- Cooked rice can be white, brown, or any variety according to preference.
- Make sure to cook until chicken reaches 165°F for food safety.
- Leftovers keep well refrigerated for up to 3 days.
- For a thicker gravy, cook uncovered for the last 30 minutes to reduce liquid slightly.
Find it online: https://recipefeastful.com/crockpot-chicken-and-gravy-recipe/