Crockpot Chicken & Gravy (Print Version)
Tender chicken cooked in creamy gravy, ideal over hot steamed rice for a quick, comforting dinner.
# Ingredients:
Poultry
01 -
3 to 4 boneless skinless chicken breasts
Sauces and Mixes
02 -
1 (10.5 oz) can unsalted cream of chicken soup
03 -
2 (0.87 oz each) envelopes chicken gravy mix (dry)
Liquids
04 -
120 ml water or chicken broth (optional)
# Instructions:
01 -
Place chicken breasts in the slow cooker and season with salt and pepper as desired.
02 -
Whisk together the cream of chicken soup, dry chicken gravy mix, and water or broth if using. Pour the mixture evenly over the chicken.
03 -
Cover and cook on LOW for 4 to 6 hours until the chicken is tender and fully cooked.
04 -
Before serving, shred the chicken into bite-sized pieces using two forks. Serve hot over steamed rice.
# Notes:
01 -
Use unsalted cream of chicken soup to control sodium content. Do not add water to the soup; use it straight from the can. The dry gravy mix is used without preparing additional gravy.
02 -
For gluten-free preparation, select a gluten-free cream of chicken soup and gravy mix.
03 -
Cooking on HIGH is possible for 2 to 3 hours as an alternative to slow cooking.
04 -
Store leftovers in an airtight container refrigerated for optimal freshness.