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Slow Cooker Chicken Breasts with Gravy

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This comforting dish features tender chicken breasts simmered in a rich, flavorful gravy. It’s an easy, hands-off meal perfect for busy days.

Ingredients

Scale

 

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 1 (0.87-ounce) packet chicken gravy mix
  • 1 teaspoon dried thyme
  • ½ cup sour cream (optional, for added creaminess)
  • Fresh parsley, chopped (for garnish)

Instructions

  • Season the Chicken:

    • In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper.
    • Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.

  • Assemble in Slow Cooker:

    • Place the seasoned chicken breasts in the bottom of the slow cooker.
    • In a medium bowl, whisk together the chicken broth, cream of chicken soup, gravy mix, and dried thyme until smooth.
    • Pour the mixture over the chicken breasts, ensuring they are fully covered.

  • Cook:

    • Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

  • Finish the Gravy:

    • Remove the chicken breasts from the slow cooker and place them on a serving platter; cover to keep warm.
    • Stir the sour cream into the gravy in the slow cooker until well combined and smooth.

  • Serve:

    • Slice or shred the chicken breasts as desired.
    • Spoon the gravy over the chicken and garnish with freshly chopped parsley.
    • Serve hot over mashed potatoes, rice, or egg noodles.

Notes

  • Vegetable Addition: For a complete meal, add sliced mushrooms, carrots, or potatoes to the slow cooker along with the chicken.
  • Thicker Gravy: If a thicker gravy is preferred, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the gravy after removing the chicken, then cover and cook on high for an additional 15 minutes, or until the gravy has thickened.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Find it online: https://ukfinda.com/slow-cooker-chicken-breasts-with-gravy/