Slow Cooker Chicken and Gravy
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 10.5-oz can cream of chicken soup
- 2 0.87-oz envelopes dry chicken gravy mix
- ½ cup water (or chicken broth)
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 pounds chicken breasts (boneless and skinless )
- 2 tablespoons butter (sliced into pats)
- ½ cup sour cream
- 1 teaspoon chopped fresh parsley (for garnish)
Method
- In the slow cooker, whisk together the cream of chicken soup, gravy mix, water or broth, garlic powder, and pepper.
- Add the chicken and stir to coat in the sauce.
- Place the butter slices on top of the chicken.
- Cover and cook on low for 4-6 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the sour cream 30 minutes before serving.
- Let the chicken rest for 5 minutes, then shred it into bite-sized pieces. Stir the chicken back into the sauce.
- Serve over mashed potatoes with sautéed broccoli, and garnish with parsley.