Crock Pot Chicken and Gravy

Ingredients

  •  pounds of boneless skinless chicken breasts, thawed if previously frozen
  • 10.25 ounces of cream of chicken soup equivalent to one standard can
  • 1.74 ounces of chicken gravy mix comprising two envelopes
  • 1 cup of low-sodium chicken broth
  • ½ cup of sour cream
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Cooked rice for serving
  • Chopped fresh parsley for garnish

Instructions

  • Position the Chicken: Arrange the chicken breasts in the base of the slow cooker, ensuring they are evenly spaced.
  • Prepare the Gravy Mixture: In a medium mixing bowl, combine the cream of chicken soup, chicken gravy mix, and chicken broth. Whisk these ingredients together until the mixture is homogenous.
  • Cook the Chicken: Pour the prepared gravy mixture over the chicken in the slow cooker. Secure the lid of the slow cooker and set the appliance to cook on low heat for approximately four hours, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Shred the Chicken: Once cooked, use two forks to shred the chicken breasts within the slow cooker. This technique allows the chicken to thoroughly absorb the gravy.
  • Incorporate Sour Cream and Seasonings: Stir in the sour cream until fully integrated into the dish. Taste the preparation and season with kosher salt and freshly ground black pepper according to your preferences.
  • Serve: Distribute the chicken and gravy over cooked rice or mashed potatoes, garnishing each serving with a sprinkle of chopped fresh parsley to enhance flavor and presentation.
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