Description
This Crockpot Chicken and Gravy recipe is a comforting and easy-to-make dish that features tender shredded chicken simmered in a creamy, flavorful gravy. Perfect for a hands-off meal, it combines simple ingredients like cream of chicken soup, chicken gravy mix, and sour cream, cooked low and slow to develop rich flavors. Serve it over cooked rice and garnish with fresh parsley for a satisfying classic dinner.
Ingredients
Scale
Chicken
- 2½ pounds boneless, skinless chicken breasts (thawed if frozen)
Gravy
- 10.25 ounces cream of chicken soup (1 can)
- 1.74 ounces chicken gravy mix (2 envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Kosher salt and freshly ground black pepper (to taste)
To Serve
- Cooked rice
- Chopped fresh parsley (for garnish)
Instructions
- Add the Chicken: Place the boneless, skinless chicken breasts in the slow cooker, ensuring they are evenly spread out for uniform cooking.
- Mix the Gravy: In a medium bowl, whisk together the cream of chicken soup, chicken gravy mix, and low-sodium chicken broth until smooth. Pour this mixture evenly over the chicken in the crockpot.
- Cook Low and Slow: Cover the crockpot and cook on the low setting for 4 hours, or until the chicken reaches an internal temperature of 165°F, indicating it is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the crockpot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot.
- Finish the Gravy: Stir in the sour cream until fully incorporated into the sauce. Taste the gravy and season with kosher salt and freshly ground black pepper as needed for your preference.
- Serve: Spoon the creamy chicken and gravy mixture over cooked rice. Garnish with freshly chopped parsley to add a burst of color and freshness to the dish.
Notes
- Use low-sodium broth to control the salt content in the dish.
- Make sure the chicken is fully cooked to an internal temperature of 165°F for safety.
- If you prefer a thicker gravy, you can cook uncovered for an additional 15–30 minutes to reduce the sauce slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, omit sour cream or substitute with a dairy-free alternative like coconut cream.
