Slow Cooker Chicken Gravy (Print Version)
# Ingredients:
→ Main Parts
01 -
1 cup chicken stock, low in sodium
02 -
Two packets (1.74 oz) of chicken gravy powder
03 -
Half a cup of sour cream
04 -
A dash of black pepper, freshly ground
05 -
Pinch of kosher salt
06 -
One regular can (10.25 oz) of chicken cream soup
07 -
2½ pounds chicken breasts, no skin or bones (thawed, if frozen)
→ Extras for Serving
08 -
Rice or mashed potatoes, pre-cooked
09 -
Chopped parsley, fresh, for topping
# Instructions:
01 -
Put the chicken breasts flat on the bottom of the slow cooker, spacing them out evenly.
02 -
Grab a medium bowl and whisk together the chicken broth, canned soup, and gravy packets until it’s well blended.
03 -
Pour the sauce over the chicken. Pop the slow cooker lid on and cook on the low setting for about 4 hours, or until the chicken hits 165°F (74°C) inside.
04 -
When it’s done cooking, shred the chicken right in the slow cooker with two forks. Mix it into the sauce so it absorbs the flavors.
05 -
Blend in the sour cream. Add salt and black pepper little by little, adjusting to your taste.
06 -
Scoop the chicken with gravy over your mashed potatoes or rice. Sprinkle parsley on top for a fresh flavor.
# Notes:
01 -
For a thicker sauce, dissolve a tablespoon of cornstarch in 2 tablespoons of cold water, and stir it into the slow cooker during the last half hour.
02 -
You can swap in chicken thighs instead of breasts for extra tenderness.
03 -
Leftovers stay good in a sealed container in the fridge for about three days, or in the freezer for a couple of months.
04 -
This meal is perfect for prep, since the flavor usually gets better after sitting overnight in the fridge.