Description
A comforting and easy-to-make Crock Pot Chicken and Gravy recipe featuring tender slow-cooked chicken breasts in a creamy, savory gravy. Perfect for serving over rice or mashed potatoes, topped with fresh green onions.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
Gravy
- 2 packets chicken gravy mix
- 10.5 ounce can cream of chicken soup
- 2 cups water
- 1/2 cup sour cream
Topping (Optional)
- Sliced green onions
Instructions
- Season the chicken: Season both sides of the boneless, skinless chicken breasts with garlic powder, salt, and black pepper according to your taste preferences.
- Prepare the gravy mixture: In your slow cooker, whisk together the chicken gravy mix, cream of chicken soup, and water until smooth and well combined.
- Add chicken to slow cooker: Place the seasoned chicken breasts into the slow cooker, ensuring they are fully covered with the gravy mixture for even cooking and flavor absorption.
- Cook: Cover the slow cooker and cook on low heat for about 6 to 8 hours until the chicken is tender and fully cooked through.
- Shred chicken: Once cooked, use a fork to break the chicken breasts into chunks or shred them according to your preference.
- Finish with sour cream: Stir in the sour cream to the slow cooker gravy to add creaminess and richness to the dish.
- Serve: Serve the chicken and gravy hot over rice or mashed potatoes. Garnish with sliced green onions if desired for a fresh touch.
Notes
- Adjust seasoning to taste at the beginning to ensure the final dish is well-flavored.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a thicker gravy, you can dissolve an additional gravy mix packet in a small amount of water and stir it in during the last 30 minutes of cooking.