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
- 1 large white onion chopped
- 2 tablespoons butter
- 1 can cream of chicken soup (10 1/2 ounces)
- 2 packets chicken gravy mix
- 1 cup low-sodium chicken broth
- ½ teaspoon ground Pepper
- 3 to 4 skinless boneless chicken breasts
- 1/2 cup heavy cream
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh minced parsley
- cooked white rice for serving
Instructions
- In a large skillet over medium heat, melt the butter and sauté the onions until translucent.
- In a 6-quart slow cooker, whisk together canned soup, gravy mix, and chicken broth. Add chicken and cooked onions. Cover and cook on Low for 3 hours.
- Add heavy cream and stir. Before serving, season with 1/2 teaspoon ground black pepper. Add additional salt if desired. Shred chicken before serving.
- 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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