Slow Cooked Chicken & Gravy Recipe

Instructions

1. Create the Sauce Base: In the insert of your slow cooker, whisk together the cream of chicken soup, chicken gravy packets, water, garlic powder, and onion powder until smooth. Season generously with salt and pepper.

2. Add the Chicken: Nestle the chicken breasts into the sauce in a single layer. Use a spoon to coat the top of each breast with the sauce mixture.

3. Cook Low and Slow:

   • For the most tender, shreddable chicken: Cover and cook on LOW for 7-8 hours.

   • For a quicker meal: Cover and cook on HIGH for 3-4 hours.
     The chicken is done when it is cooked through and tender enough to shred easily with a fork.

4. Shred and Combine: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded meat back into the creamy gravy until everything is well combined.

5. Serve and Enjoy: Serve immediately over your favorite sides. The gravy will thicken as it stands.

Chef’s Notes & Tips

• Creamier Gravy: For an even richer, creamier gravy, stir in ½ cup of sour cream or cream cheese during the last 30 minutes of cooking.

• Add Vegetables: Add a cup of frozen peas, diced carrots, or sliced mushrooms during the last hour of cooking for a complete meal.

• Avoid Overcooking: While this recipe is very forgiving, cooking for significantly longer than the recommended time (especially on high) can cause the chicken to become too soft.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken when chilled; thin it with a little chicken broth or water when reheating.