Slow Cooker Chicken Gravy (Print Format)
Simple comfort food with shredded chicken in a creamy gravy—perfect for busy nights when you want something hearty and satisfying.
# Ingredients:
→ Main Ingredients
01 -
1 cup chicken broth (low-sodium preferred)
02 -
1.74 ounces chicken gravy mix (two packets)
03 -
10.25 ounces of creamy chicken soup in a can
04 -
½ cup sour cream
05 -
2½ pounds thawed, skinless chicken breasts without bones
06 -
A pinch of kosher salt
07 -
A few grinds of black pepper to your liking
→ For Serving
08 -
Steamed white rice or smooth mashed potatoes
09 -
A sprinkle of chopped fresh parsley for decoration
# Steps:
01 -
Spread out the chicken breasts across the bottom of your slow cooker evenly.
02 -
In a bowl, whisk the creamy chicken soup, gravy mix, and chicken broth together until it’s lump-free.
03 -
Pour the gravy mixture over the chicken. Put the lid on and let it cook on low heat for about 4 hours, or until the chicken hits an internal temp of 165°F.
04 -
When done, use two forks to pull the chicken apart right in the slow cooker. Let it soak up all that tasty gravy.
05 -
Stir in the sour cream. Add kosher salt and freshly ground black pepper to taste before serving.
06 -
Scoop up the chicken and gravy and serve it over rice or mashed potatoes. Top with some parsley for a nice finishing touch.
# Tips:
01 -
If you’d like a thicker gravy, mix a tablespoon of cornstarch with two tablespoons of cool water, then stir it in about 30 minutes before it’s done cooking.
02 -
Boneless thighs can replace the chicken breasts for extra tenderness.
03 -
Keep extras in the fridge in an airtight container for up to 3 days, or freeze them for up to 2 months.
04 -
This dish works great for meal prep, and it often tastes even better the next day!