Description
There’s something incredibly comforting about the aroma of slow-cooked chicken and rich gravy filling the kitchen. For me, this recipe for Slow Cooker Chicken and Gravy is the definition of homey, feel-good food
Ingredients
2½ pounds boneless skinless chicken breasts, thawed if frozen 1 (10.25-ounce) can cream of chicken soup 2 (0.87-ounce) packets of chicken gravy mix 1 cup low-sodium chicken broth ½ cup sour cream Kosher salt to taste Freshly ground black pepper to taste Cooked rice or mashed potatoes for serving Fresh parsley, chopped for garnish
Instructions
Place the chicken breasts in the bottom of the slow cooker, spreading them out evenly so they cook uniformly. In a medium mixing bowl, whisk together the cream of chicken soup, gravy mix packets, and chicken broth until smooth and well blended. Pour the gravy mixture evenly over the chicken, making sure it coats each piece. Cover the slow cooker with the lid and set it to cook on low for about 4 hours, or until the chicken reaches an internal temperature of 165°F. Once cooked, use two forks to shred the chicken directly in the slow cooker. This helps it soak up all the savory gravy. Stir in the sour cream until fully incorporated, making the sauce creamy and rich. Taste and adjust the seasoning with kosher salt and freshly ground black pepper as needed. Serve the chicken and gravy over a bed of warm rice or fluffy mashed potatoes. Garnish with chopped fresh parsley for a final pop of color and freshness.