Cozy Crockpot Chicken And Gravy
A soul-soothing Slow Cooker dinner featuring tender shredded chicken in a rich, savory gravy that provides classic Sunday-dinner comfort with minimal weeknight effort.
Equipment
- 6-quart slow cooker
- Whisk
- Hand Mixer or Two Forks
Ingredients
- 10.5 oz Canned cream of chicken soup
- 2 packets Chicken gravy mix
- 0.5 cup Chicken broth
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 3 to 4 Boneless skinless chicken breasts
Instructions
Whisk the gravy base
- Add the canned cream of chicken soup, chicken gravy mix, chicken broth, salt, and pepper into a 6-quart slow cooker. Whisk the mixture until it is smooth, glossy, and free of any lumps on the bottom.
Add the chicken
- Nestle the chicken breasts into the gravy base, turning them over so every surface is fully coated. Ensure the chicken is submerged or well-covered to keep the meat juicy during the cooking process.
Slow cook on Low
- Cover the pot and cook on the Low setting for 4 hours. The chicken should reach an internal temperature of 165°F to ensure it is cooked through while remaining tender.
Shred for that “real comfort food” texture
- Immediately before serving, shred the chicken directly in the slow cooker. You can use two forks for a classic look or a hand mixer for a fine, creamy, restaurant-style shredded texture.
Notes
Low Heat Setting: Use the Low setting rather than High to prevent the chicken breasts from seizing, ensuring they remain tender and easy to shred.
Sodium Management: Since gravy packets and canned soup contain significant salt, taste the gravy at the end of cooking before adding any additional salt.
Texture Secret: Shredding the chicken with a hand mixer directly in the pot creates a luxurious texture that helps the meat absorb the gravy more evenly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.