This slow cooker chicken and gravy is a practical meal for busy schedules. It produces tender, shredded meat in a rich sauce that pairs well with various starchy sides.
List of ingredients
- 2 lbs boneless, skinless chicken breasts – lean protein source.
- 1 teaspoon salt – enhances overall savory flavor.
- 1/2 teaspoon black pepper – adds a mild spicy note.
- 1/2 teaspoon garlic powder – provides aromatic depth.
- 1 can cream of chicken soup – creates the creamy base for the gravy.
- 2 packets chicken gravy mix – ensures a rich, concentrated chicken taste.
- 1 cup chicken broth – keeps the meat moist during the cooking process.
- 2 teaspoons Dijon mustard (optional) – adds a slight tang to the sauce.
step-by-step instructions
- Season the chicken: Season the chicken breasts on both sides with salt, pepper, and garlic powder. Place the seasoned chicken in the bottom of a 6-quart or larger slow cooker.
- Mix the gravy: In a bowl, whisk together the cream of chicken soup, dry gravy mix packets, chicken broth, and Dijon mustard (if using) until smooth. Pour the gravy mixture over the chicken, covering it completely.
- Cook the chicken: Cover the Crockpot and cook on Low for 6-8 hours, until the chicken is very tender.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the Crockpot and stir it into the gravy until well coated.
- Thicken the gravy: If you prefer a thicker gravy, mix together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this slurry into the Crockpot, cover, and let cook on High for an additional 30 minutes until thickened.
- Serve: Serve the warm shredded chicken and gravy over cooked rice, mashed potatoes, or egg noodles. Garnish with chopped parsley if desired.
Optimizing the Cooking Process
Pre-Seasoning for Depth
Applying salt, pepper, and garlic powder directly to the meat ensures the seasoning penetrates the protein. This prevents the chicken from tasting bland even after it is simmered in the sauce. Rub the spices firmly into both sides of the breast for the best results.
Managing Slow Cooker Heat Settings
Using the Low setting for 6-8 hours allows the connective tissues in the chicken breasts to break down slowly. This results in a shreddable texture rather than a rubbery consistency. Avoid switching to High unless you have a significantly shorter window of time, as it may dry out the meat.
Selecting the Correct Vessel Size
A 6-quart slow cooker provides sufficient space for the chicken to be fully submerged in the gravy mixture. Using a pot that is too small can lead to uneven cooking and overflow. Ensure there is enough headroom for the lid to seal tightly to maintain consistent internal temperatures.
Ensuring a Smooth Gravy Base
Whisking the cream of chicken soup and gravy packets in a separate bowl before adding them to the pot eliminates clumps. Using a whisk rather than a spoon helps incorporate the dry powder into the liquid more efficiently. This step ensures a velvety texture in the final dish.
Ingredient Substitutions and Customizations
Replacing Chicken Breasts with Thighs
Boneless, skinless chicken thighs can be used for a richer flavor and more moisture. Thighs are less prone to drying out during long cook times compared to breasts. The final texture will be slightly more succulent and less lean.
Using Cream of Mushroom Soup
Swapping the cream of chicken soup for cream of mushroom adds an earthy, umami quality to the sauce. This variation is excellent for those who prefer a deeper, more savory profile. The thickening properties remain identical to the original version.
Alternative Thickeners for the Sauce
If cornstarch is unavailable, a roux made from equal parts butter and flour can be used. Alternatively, a small amount of instant mashed potato flakes stirred into the gravy can provide thickness. Ensure the alternative thickener is fully incorporated to avoid lumps.
Adjusting Salt Levels
To reduce sodium, use low-sodium chicken broth and a reduced-sodium version of the cream soup. Since the gravy packets contain significant salt, you may want to omit the additional teaspoon of salt from the initial seasoning. Always taste the final gravy before adding extra salt.
Flavor Enhancements and Additions
Incorporating Sautéed Aromatics
Adding diced onions and minced garlic to the bottom of the slow cooker adds complexity. Sauté these in a pan with a small amount of oil before adding them to the pot for a sweeter, caramelized flavor. This adds a layer of savory depth that complements the chicken.
Adding Tang with Sour Cream
Stirring in two tablespoons of sour cream at the very end of the cooking process provides a creamy, tangy finish. This should be done after the heat is turned off to prevent the dairy from curdling. It balances the richness of the gravy.
Adding Fresh Herb Garnishes
Finely chopped parsley or chives added just before serving provide a fresh contrast to the heavy sauce. These herbs add a bright visual element and a mild, peppery taste. Avoid cooking the fresh herbs in the slow cooker as they will lose their color and flavor.
Enhancing with Lemon Juice
A squeeze of fresh lemon juice stirred into the finished gravy can brighten the flavor profile. The acidity cuts through the richness of the cream soup and gravy mix. Use only a small amount to avoid making the sauce too tart.
Serving and Pairing Guide
Serving Over Creamy Mashed Potatoes
Mashed potatoes act as a neutral base that absorbs the savory chicken gravy. Use a mixture of Yukon Gold potatoes and butter for a smooth, creamy texture. Serve the chicken and gravy directly on top of a large scoop of potatoes.
Pairing with Steamed White Rice
Long-grain white rice or basmati rice provides a clean flavor that allows the gravy to stand out. Cook the rice separately and fluff it with a fork before plating. The rice grains soak up the sauce, making every bite flavorful.
Using Wide Egg Noodles
Buttered egg noodles are a classic accompaniment for this type of dish. The width of the noodles helps them hold onto the thick gravy. Toss the noodles in a small amount of butter and salt before topping with the chicken.
Integrating Green Vegetables
To create a balanced meal, serve this dish with steamed green beans or roasted broccoli. The bitterness and freshness of green vegetables offset the richness of the cream-based sauce. A simple side salad with a vinaigrette also works well.
Storage and Preservation
Refrigerating Leftovers
Place the cooled chicken and gravy in an airtight container to maintain freshness. Store the mixture in the refrigerator for up to 3 to 4 days. Ensure the container is completely sealed to prevent the chicken from absorbing other refrigerator odors.
Long-Term Freezing Instructions
Transfer the completely cooled mixture into freezer-safe bags or airtight plastic containers. Remove as much air as possible from the bags to prevent freezer burn. The dish can be stored in the freezer for up to 3 months.
Safe Thawing Methods
Thaw frozen chicken and gravy overnight in the refrigerator for the safest results. Avoid thawing the mixture on the counter at room temperature to prevent bacterial growth. If you are in a rush, use the defrost setting on a microwave.
Reheating Procedures
Microwave Reheating Method
Place a portion of the chicken and gravy in a microwave-safe dish and cover it loosely. Heat in short intervals, stirring every minute to ensure even heat distribution. Add a tablespoon of water or broth if the gravy has thickened too much during storage.
Stovetop Reheating for Best Texture
Transfer the leftovers to a small saucepan over medium-low heat. Stir occasionally to prevent the bottom from scorching. Add a splash of chicken broth to restore the original consistency of the sauce.
Oven Reheating for Large Quantities
Place the chicken and gravy in an oven-safe baking dish and cover it tightly with foil. Heat at 325 degrees Fahrenheit until the center is hot. This method is ideal for reheating larger portions for a group.
Troubleshooting Common Issues
Fixing a Thin Gravy
If the gravy remains too thin after cooking, increase the amount of cornstarch slurry. Mix an additional teaspoon of cornstarch with a teaspoon of cold water and stir it in. Cook on High for another 15-20 minutes to activate the thickening agent.
Preventing Dry Chicken
Dry chicken often occurs when the meat is cooked on High for too long or if the breasts are too lean. Ensure the chicken is completely covered by the liquid during the cooking process. If using very lean breasts, stick strictly to the Low setting.
Correcting Excessive Saltiness
If the gravy tastes too salty, stir in a small amount of unsalted chicken broth or water. Adding a splash of heavy cream or a dollop of sour cream can also help mellow out the salt. Avoid adding more salt during the seasoning phase if using high-sodium soup.
Frequently Asked Questions
Can I use frozen chicken breasts?
It is recommended to thaw chicken breasts completely before placing them in the slow cooker. Cooking frozen meat in a slow cooker can keep the food in the danger zone for too long, increasing the risk of bacterial growth.
Can I substitute the cream of chicken soup?
Yes, you can use cream of mushroom or cream of celery soup for a different flavor. If you prefer a homemade version, you can use a mixture of heavy cream and a flour-based roux, although the flavor will differ from the canned version.
How do I make this dairy-free?
Replace the cream of chicken soup with a dairy-free alternative or a thickened vegetable-based cream sauce. Ensure the gravy mix is also free of dairy derivatives by checking the ingredient label.
Can I use a pressure cooker instead?
Yes, you can adapt this for a pressure cooker by cooking on high pressure for about 12-15 minutes. After pressure cooking, use the sauté function to stir in the cornstarch slurry and thicken the gravy as described.
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Creamy Slow Cooker Chicken and Gravy
- Total Time: 6 hours 5 minutes
- Yield: 4 servings
- Diet: General
Description
Serve up some comfort food with this Crockpot chicken and gravy! Served over rice or mashed potatoes, it’s an irresistible meal that’s guaranteed to please.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 can cream of chicken soup
- 2 packets chicken gravy mix
- 1 cup chicken broth
- 2 teaspoons Dijon mustard (optional)
Instructions
- Season: Season the chicken breasts on both sides with salt, pepper, and garlic powder. Place the seasoned chicken in the bottom of a 6-quart or larger slow cooker.
- Mix: In a bowl, whisk together the cream of chicken soup, dry gravy mix packets, chicken broth, and Dijon mustard (if using) until smooth. Pour the gravy mixture over the chicken, covering it completely.
- Cook: Cover the Crockpot and cook on Low for 6-8 hours, until the chicken is very tender.
- Shred: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the Crockpot and stir it into the gravy until well coated.
- Thicken: If you prefer a thicker gravy, mix together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this slurry into the Crockpot, cover, and let cook on High for an additional 30 minutes until thickened.
- Serve: Serve the warm shredded chicken and gravy over cooked rice, mashed potatoes, or egg noodles. Garnish with chopped parsley if desired.
Notes
For a thicker gravy, use a cornstarch slurry. You can substitute cream of chicken soup with cream of mushroom or celery soup for a different flavor. Store leftovers in an air-tight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 313 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg