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