Slow Cooker Chicken Gravy (Printable Version)

Juicy chicken breasts cooked low and slow in a rich, creamy gravy for a warm, satisfying meal everyone will enjoy.

# Ingredients:

→ Poultry

01 - 900 g boneless, skinless chicken breasts

→ Soup and Gravy

02 - 300 g cream of chicken soup
03 - 30 g chicken gravy mix

→ Broth

04 - 240 ml low-sodium chicken broth

→ Dairy

05 - 120 g sour cream

# Steps:

01 - Place chicken breasts evenly in the slow cooker base to prepare for cooking.
02 - In a bowl, whisk together cream of chicken soup, chicken gravy mix, and chicken broth until smooth.
03 - Pour the gravy mixture over the chicken in the slow cooker. Set to low heat and cook for 6 to 8 hours until chicken is tender.
04 - Using two forks, shred the chicken directly in the slow cooker to allow absorption of gravy.
05 - Stir sour cream into the shredded chicken and gravy mixture. Season with salt and pepper to taste before serving.

# Notes:

01 - Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 2 months. Reheat gently to preserve creamy texture.
02 - For dairy-free options, use almond milk-based cream soup and cashew sour cream; for gluten-free, select appropriate soup and gravy mixes.
03 - Serve over mashed potatoes or rice for a hearty meal.

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