Crockpot Chicken and Gravy (Slow Cooker)
Tender chicken breasts and a creamy, peppery Southern-style gravy, made almost entirely in the slow cooker for an easy weeknight dinner.
Servings 6
Calories 246kcal
Ingredients
- 2 tablespoons butter
- 1 large white onion chopped
- 1 can cream of chicken soup (10.5 ounces)
- 2 packets chicken gravy mix
- 1 cup low-sodium chicken broth
- 3 to 4 boneless skinless chicken breasts
- 1/2 cup heavy cream
- 1/2 teaspoon ground black pepper
- salt to taste (optional)
- cooked white rice for serving
- 2 teaspoons fresh minced parsley to garnish
Instructions
- Melt the butter in a large skillet over medium heat. Sauté the onions until translucent.
- In a 6-quart slow cooker, whisk together the cream of chicken soup, gravy mix, and chicken broth. Add the chicken breasts and sautéed onions. Cover and cook on low for 3 hours.
- Remove the chicken from the slow cooker and shred into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Add the heavy cream and ground black pepper. Mix well. Taste and season with additional salt if desired.
- Serve over cooked white rice and garnish with fresh parsley.
Recipe Tips
- Don't skip trimming the chicken breasts before they go into the crockpot. Excess fat and skin will render in the gravy over three hours and can leave it greasy.
- Shred the chicken right in the slow cooker rather than on a cutting board. The shredded pieces soak up more of the gravy while it's still warm.
- Taste before adding extra salt. Between the canned soup, gravy mix, and broth, this recipe is often seasoned enough on its own
Nutrition
Calories: 246kcal | Carbohydrates: 9g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 588mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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