Description
A comforting and easy slow-cooker recipe where tender shredded chicken is smothered in rich gravy—perfect for serving over rice, mashed potatoes, or noodles.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1½–2 lb)
- 1 (10.5 oz) can cream of chicken soup
- 2 (0.87 oz) packets chicken gravy mix
- ½ cup water or low‑sodium chicken broth (optional, for thinner gravy)
- Salt and pepper (or garlic salt), to season
- Hot steamed rice, mashed potatoes, or egg noodles, for serving
Instructions
- Season the chicken with salt and pepper (or garlic salt) and place it in the crockpot.
- Whisk together the cream soup, gravy packets, and water/broth until smooth.
- Pour the mixture over the chicken.
- Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until tender.
- Shred the chicken right in the crockpot using two forks and stir to coat in the gravy.
- If you like thicker gravy, remove the lid for the last 20–30 minutes to reduce.
- Serve over your base of choice and enjoy!
Notes
- Use chicken thighs for richer flavor.
- Add herbs like thyme or rosemary for extra flavor.
- Spice it up with red pepper flakes or hot sauce.
- Include mushrooms or frozen veggies for variety.
- Stir in cheddar for a cheesy version.
- Leftovers store well and improve with time.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
