Slow Cooker Chicken Gravy (Printable Version)
Juicy shredded chicken in rich, creamy gravy served best over potatoes or rice with fresh parsley.
# Ingredients:
→ Protein
01 -
680 grams boneless chicken breasts
→ Sauce Base
02 -
1 can (approximately 300 grams) cream of chicken soup
03 -
1 packet (28 grams) chicken gravy mix
04 -
240 milliliters low-sodium chicken broth
→ Finishing Ingredients
05 -
120 grams sour cream
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
Fresh parsley, chopped (optional)
# Steps:
01 -
Place chicken breasts in a single layer at the bottom of the slow cooker to ensure even cooking.
02 -
In a bowl, whisk together cream of chicken soup, chicken gravy mix, and chicken broth until smooth to prevent lumps.
03 -
Pour the gravy mixture evenly over the chicken. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
04 -
Using two forks, shred the chicken directly in the slow cooker until it breaks apart easily but retains some texture.
05 -
Stir sour cream into the shredded chicken mixture until fully blended, creating a smooth and creamy gravy.
06 -
Taste and adjust seasoning with salt and black pepper as needed. Let rest on warm setting for 5 to 10 minutes to thicken the gravy and meld flavors.
07 -
Serve over mashed potatoes, steamed rice, or noodles and garnish with chopped parsley if desired.
# Notes:
01 -
For thicker gravy, slightly lift the slow cooker lid during the last 30 minutes of cooking.
02 -
To enhance flavor, sear chicken breasts in a hot pan before placing them in the slow cooker.
03 -
Sour cream is added after cooking to prevent curdling and maintain a creamy consistency.