Crockpot Chicken and Gravy Recipe
Servings: 6
Calories: 332kcal
This classic southern dish will warm your soul and bring a smile to your face! An easy slow cooker recipe that serves up juicy shredded chicken smothered in a finger-licking gravy - perfect for weeknight dinner!Step-by-step photos can be seen below the recipe card.
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Equipment
Ingredients
- 2½ pounds boneless, skinless chicken breasts thawed if frozen
- 10.25 ounces cream of chicken soup (1 can)
- 1.74 ounces chicken gravy mix (2 envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Kosher salt and freshly ground black pepper to taste
- Cooked rice for serving
- Chopped fresh parsley for garnish
Instructions
- Place the chicken in the slow cooker.2½ pounds boneless, skinless chicken breasts
- In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.10.25 ounces cream of chicken soup, 1.74 ounces chicken gravy mix, 1 cup low-sodium chicken broth
- Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
- Using two forks, shred the chicken breasts.
- Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.½ cup sour cream, Kosher salt and freshly ground black pepper, Cooked rice, Chopped fresh parsley
Video
Notes
Storage: Store leftover crockpot chicken and gravy in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 332kcal | Carbohydrates: 10g | Protein: 44g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1020mg | Potassium: 782mg | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg