Slow Cooker Chicken and Gravy
Experience the ultimate comfort food with our Slow Cooker Chicken and Gravy recipe, featuring tender chicken breasts smothered in creamy gravy. Perfect for a hearty family dinner!
Ingredients
- 2½ pounds of boneless skinless chicken breasts, thawed if previously frozen
- 10.25 ounces of cream of chicken soup one standard can
- 1.74 ounces of chicken gravy mix 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
- Fresh parsley finely chopped, for garnish
Instructions
- Preparation of Chicken: Arrange the chicken breasts in a single layer at the bottom of the slow cooker, ensuring they are spread out evenly to facilitate uniform cooking.
- Preparation of Gravy Mixture: In a medium-sized mixing bowl, combine the cream of chicken soup, chicken gravy mix, and chicken broth. Whisk the ingredients together until the mixture is smooth and free of lumps.
- Cooking: Pour the prepared gravy mixture over the chicken breasts in the slow cooker. Cover the slow cooker with its lid and set the appliance to cook on low heat for approximately 4 hours, or until the chicken achieves an internal temperature of 165°F (74°C).
- Shredding the Chicken: Once the cooking time has elapsed, use two forks to shred the chicken directly in the slow cooker, allowing the shredded meat to absorb the surrounding gravy.
- Final Seasoning and Addition of Sour Cream: Stir in the sour cream into the slow cooker. Season the mixture with kosher salt and freshly ground black pepper according to your taste preferences.
- Serving: Ladle the chicken and gravy over cooked rice. Garnish each serving with a sprinkle of chopped fresh parsley to enhance the visual appeal and add a burst of fresh flavor.