Description
This comforting Crockpot Chicken and Gravy recipe is perfect for an easy, hands-off dinner. Tender boneless skinless chicken breasts are slow-cooked in a creamy mixture of chicken gravy packets, cream of chicken soup, and sour cream, resulting in a rich and flavorful dish served best over creamy mashed potatoes.
Ingredients
Scale
Chicken and Gravy
- 1.5 lbs boneless skinless chicken breasts
- 1/2 tsp garlic powder
- Black pepper to taste
- 2 packets dry chicken gravy mix
- 10.5 oz can cream of chicken soup
- 1 and 3/4 cups water
- 1/2 cup sour cream
Serving
- Mashed potatoes, for serving
Instructions
- Prepare the base: Pour the dry chicken gravy packets, cream of chicken soup, and water into your crockpot. Whisk everything together until well combined, creating a creamy gravy base.
- Season the chicken: Sprinkle garlic powder and black pepper evenly on both sides of the chicken breasts. Place the seasoned chicken directly into the crockpot on top of the gravy mixture.
- Slow cook the chicken: Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the chicken is fully cooked and tender enough to shred.
- Shred and finish: Using two forks, shred the cooked chicken directly in the crockpot. Then stir in the sour cream thoroughly to add creaminess and depth to the gravy.
- Serve: Spoon the creamy chicken and gravy mixture over warm mashed potatoes for a hearty and satisfying meal.
Notes
- You can adjust seasoning to taste before serving.
- For a lower fat option, use low-fat sour cream or Greek yogurt.
- Shredding the chicken in the crockpot helps the meat absorb the gravy flavors better.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be refrigerated and reheated gently over low heat to prevent curdling of sour cream.
