Slow Cooker Chicken Breasts with Gravy is the perfect comfort food, offering tender, juicy chicken smothered in a rich and creamy gravy.
This simple crockpot recipe uses boneless, skinless chicken breasts and an easy gravy made with cream of chicken soup, chicken gravy mix, and seasonings.
It’s a hassle-free dish that requires minimal prep, making it ideal for busy weeknights or when you’re craving a warm, comforting meal.
The addition of sour cream at the end adds a luscious creaminess to the gravy, making it irresistible.
ingredients:
2 packets chicken gravy mix
1 can cream of Chicken Soup
1 can of water (use the empty soup can for measurement)
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon coarse ground black pepper
3 whole chicken breasts, boneless skinless (about a pound)
1/2 cup sour cream
These ingredients are not just randomly chosen but are selected to ensure a perfect balance of flavor, texture, and aroma, making your Crockpot Chicken with Gravy an unforgettable dish.
How To Make Crockpot Chicken with Gravy
Follow these simple steps to create your mouthwatering Crockpot Chicken with Gravy:
Prep Time:
This involves seasoning the chicken breasts with garlic powder, black pepper, and paprika.
Then, place them in the slow cooker.
Cook Time:
Whisk together the water, gravy packets, and soup until smooth.
Pour this mixture over the chicken, cover, and cook on low for 4-5 hours.
The ideal cook time is around 4.5 hours, but this can vary depending on your slow cooker.
Final Touch:
Once the chicken is done, remove it carefully, shred or cut as desired.
Then, whisk the sour cream into the slow cooker until smooth and serve it over the chicken.
Add additional salt and pepper to taste, if desired.
Variations and Tips
For a flavorful twist, you can swap out chicken breasts for chicken thighs, which tend to stay even juicier in the slow cooker.
If you want to add vegetables, toss in some sliced carrots, potatoes, or mushrooms to cook alongside the chicken.
For an herby touch, mix in some fresh thyme or rosemary.
To reduce the sodium, opt for low-sodium gravy packets and condensed soup.
If you prefer a lighter gravy, you can use Greek yogurt instead of sour cream.
When cooking, be careful not to overcook the chicken; 4-5 hours on low is usually enough to keep the chicken tender and moist.
Once done, the chicken can be shredded or left whole, depending on your preference.
To store leftovers, allow the chicken and gravy to cool completely.
Transfer them into an airtight container and refrigerate for up to 3 days.
To reheat, gently warm the chicken and gravy in a saucepan over low heat, stirring occasionally to avoid curdling.
For longer storage, you can freeze the chicken and gravy in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge and reheat on the stovetop or in the microwave until heated through.