Easy Slow Cooker Chicken And Gravy
This tender Slow Cooker Chicken and Gravy is the ultimate comfort meal, featuring a silky, savory sauce and fork-tender chicken perfect for serving over mashed potatoes or biscuits.
Equipment
- Slow cooker
- Whisk
- Mixing Bowl
- Instant-read thermometer
Ingredients
- 6 (5-6 ounce each) boneless skinless chicken breasts
- 2 packages chicken gravy mix (i.e. McCormick)
- 1 can (10-3/4 ounce) low-fat, low-sodium cream of chicken soup (i.e. Campbell’s Healthy Request)
- 2 cups water
- fresh ground pepper to taste
Instructions
Set Up the Chicken
- Arrange the chicken breasts in the bottom of your slow cooker in an even layer. If you want a little extra flavor and color, you can quickly sear them in a hot skillet for about 2 minutes before they go in.
Whisk the Gravy Base
- In a separate bowl, whisk together the dry gravy mix, cream of chicken soup, water, and fresh ground pepper until the mixture is smooth and free of lumps.
- Pour the gravy mixture all over the chicken, making sure the breasts are well covered.
Cook Low and Slow
- Cover the slow cooker and cook on LOW for about 4 hours. The chicken is done when it reaches an internal temperature of 165°F and is easily pierced with a fork.
Shred and Finish
- Lift the cooked chicken and shred it with two forks into hearty chunks, then stir it back into the warm gravy.
- Stir in the sour cream and Worcestershire sauce, then let everything sit for 5 minutes so the flavors can settle together before serving.
Notes
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Reheating Tip: When reheating, the gravy may thicken. Stir in a small splash of milk or chicken broth to restore the original creamy consistency.
Serving Suggestion: Serve this dish over buttery mashed potatoes, fluffy rice, or warm buttermilk biscuits to soak up the delicious gravy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.