My son put this in the crockpot while I was at work. He made it exactly as the recipe said and it was great. I will make it again!! We doubled the recipe for our family of six and had a lot of leftovers which tasted just as good.
Here are my latest comfort-food recipes: Crockpot Chicken and Gravy. It’s got shreds of white-meat chicken, seasoned with pepper and garlic powder, swimming in a rich, creamy gravy laced with sour cream. So it’s kind of like beef Stroganoff, only with chicken – which is cheaper and healthier.
To up the comfort factor on this, even more, I serve it over mashed potatoes instead of rice or noodles. So the whole meal has a soft, warm, creamy texture that just slips blissfully down your throat.
- 2 packets dry chicken gravy mix
- 1 10.5 oz can cream of chicken soup
- 2 cups of water
- 1 lb boneless, skinless chicken breasts
- garlic powder, salt & black pepper to taste
- 1/2 cup sour cream
- rice, mashed potatoes or noodles for serving
Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break the chicken up into chunks using a fork. Stir in sour cream (if using).
The chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work).
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Serve over rice, mashed potatoes or noodles.