Crockpot Chicken and Creamy Gravy
Tender shredded chicken slow-cooked in a rich, savory homemade gravy, perfect over mashed potatoes, rice, or egg noodles.
Equipment
- Slow cooker or crockpot (4-6 quart size)
- Mixing bowl
- Whisk or spoon for stirring
- Tongs or fork for shredding
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 10.5 oz cream of chicken soup 1 can
- 1 cup low-sodium chicken broth
- 1 packet onion soup mix or 1 tbsp ranch seasoning
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 2 tbsp butter optional
- 1 tbsp cornstarch optional, for thickening
- 1 tbsp water optional, mixed with cornstarch
Instructions
- In a mixing bowl, whisk together cream of chicken soup, chicken broth, onion soup mix, garlic powder, and black pepper until smooth.
- Place the chicken breasts in the bottom of the crockpot. Pour the gravy mixture over the top, ensuring the chicken is fully coated. Add butter on top if desired.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2½ to 3 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken and shred with two forks. If a thicker gravy is desired, whisk the cornstarch and water together, stir into the sauce, and cook uncovered for another 10 to 15 minutes until thickened.
- Return the shredded chicken to the crockpot, stir gently to coat with gravy, and serve warm over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley.
