Crockpot Chicken and Gravy
Chicken breasts simmered in a creamy gravy in the slow cooker until tender enough to shred.
Equipment
- 6-quart slow cooker
- Large mixing bowl
- Whisk
- Instant read thermometer
- Two forks
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts thawed
- ¼ tsp garlic powder
- ½ tsp ground black pepper
- 2 packets chicken gravy mix about 1 oz each
- 1 can condensed cream of chicken soup about 10 oz
- 1 ¾ cup low sodium chicken broth
- 2 tsp Dijon mustard optional
Instructions
Cooking
- Season the chicken. Lay 1 1/2 lb chicken breasts in a 6 quart slow cooker and season with the garlic powder and pepper.
- Mix the sauce. Whisk the gravy mix, soup, broth, and Dijon in a bowl, then pour it over the chicken.
- Cook until tender. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken reads 165 degrees F.
- Shred and serve. Shred the chicken in the pot with two forks, stir it into the gravy, and spoon it over rice or mashed potatoes.
Notes
Substitutions: Use boneless chicken thighs for breasts, and stir in cream cheese for a richer gravy.
Tips: Keep the lid closed and check for 165 degrees F in the thickest part.
Storage: Refrigerate up to 3 days. Do not freeze the creamy gravy.