Slow Cooker Chicken and Gravy – Cozy, Easy, and Delicious
Tender shredded chicken slow-cooked in a rich, creamy gravy, perfect for serving over rice or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2½ pounds boneless skinless chicken breasts, thawed if frozen
- 10.25 ounces cream of chicken soup (one standard can)
- 1.74 ounces chicken gravy mix (two envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cooked rice, for serving
- Fresh parsley, chopped, for garnish
Instructions
1. Place the chicken breasts in the bottom of the slow cooker, spreading them out evenly.
2. In a medium bowl, whisk together the cream of chicken soup, chicken gravy mix, and chicken broth until smooth.
3. Pour the gravy mixture over the chicken.
4. Cover the slow cooker and cook on low for about 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Shred the chicken directly in the slow cooker using two forks, allowing it to soak up the gravy.
6. Stir in the sour cream, then season with kosher salt and freshly ground black pepper to taste.
7. Spoon the chicken and gravy over cooked rice or mashed potatoes.
8. Garnish with chopped fresh parsley for a final touch.
Notes
This dish can also be served over egg noodles or biscuits for variety. For added flavor, try adding garlic powder or onion powder to the gravy mix. Leftovers store well in the fridge for up to 3 days.
Find it online: https://cookingwithramsay.com/slow-cooker-chicken-and-gravy/