Description
This tender Slow Cooker Chicken and Gravy is the ultimate comfort meal, featuring a silky, savory sauce and fork-tender chicken perfect for serving over mashed potatoes or biscuits.
Ingredients
Scale
- 6 (5-6 ounce each) boneless skinless chicken breasts
- 2 packages chicken gravy mix
- 1 can (10-3/4 ounce) low-fat, low-sodium cream of chicken soup
- 2 cups water
- 1/2 cup sour cream
- 1 teaspoon Worcestershire sauce
- fresh ground pepper to taste
Instructions
- Set Up the Chicken: Arrange the chicken breasts in the bottom of your slow cooker in an even layer.
- Whisk the Gravy Base: In a separate bowl, whisk together the dry gravy mix, cream of chicken soup, water, and fresh ground pepper until smooth. Pour over the chicken.
- Cook Low and Slow: Cover and cook on LOW for 4 hours until the chicken reaches an internal temperature of 165°F.
- Shred and Finish: Shred the chicken into chunks, stir back into the gravy, then fold in the sour cream and Worcestershire sauce. Let sit for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. If the gravy thickens upon reheating, stir in a splash of milk or broth to restore consistency.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: chicken breast, Comfort Food, Crock-pot, Slow Cooker Chicken and Gravy