Description
This Crockpot Chicken and Gravy recipe is a rich, creamy comfort food classic made with just a few simple ingredients. It’s perfect for busy weeknights and delivers delicious results every time. Serve it over mashed potatoes, rice, or biscuits for a hearty Southern-style meal that your whole family will love.
Ingredients
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2 lbs boneless, skinless chicken breasts
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2 packets (0.87 oz each) chicken gravy mix
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1 can (10.5 oz) cream of chicken soup
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1 cup low-sodium chicken broth
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1 tsp garlic powder
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½ tsp onion powder
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¼ tsp black pepper
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½ cup sour cream (optional, stirred in at end for extra creaminess)
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Chopped parsley (optional garnish)
Instructions
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Prep the Slow Cooker:
Lightly grease your crockpot with non-stick spray or a light coat of olive oil. -
Combine Sauces:
In a medium bowl, whisk together the chicken gravy packets, cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper until smooth. -
Layer Ingredients:
Place the chicken breasts at the bottom of the crockpot. Pour the gravy mixture evenly over the chicken. -
Cook:
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and shreds easily. -
Shred and Stir:
Once fully cooked, shred the chicken using two forks and stir it into the gravy. If desired, stir in ½ cup sour cream for a richer flavor. -
Serve:
Serve warm over mashed potatoes, cooked rice, egg noodles, or biscuits. Garnish with fresh parsley if desired.
Notes
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Freezing: This dish freezes well. Let it cool completely, then freeze for up to 2 months.
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Sour Cream Substitute: Greek yogurt can be used instead of sour cream for a tangier twist.
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Add Veggies: For a complete meal, try adding sliced mushrooms or frozen peas in the last hour of cooking.
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Double it: This recipe doubles easily if you’re feeding a crowd.