Description

This Slow Cooker Chicken and Gravy recipe delivers tender, juicy chicken breasts simmered in a rich and creamy homemade gravy. Perfect for an easy, comforting dinner, this dish combines a savory blend of chicken gravy mix, cream of chicken soup, and aromatic spices, finished with a touch of sour cream for extra creaminess. Served over shredded chicken, it’s an effortless meal ideal for busy days.

Ingredients

Scale

Chicken

3 whole chicken breasts, boneless, skinless (about 1 pound)

Seasoning

1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon paprika

Gravy

1 1/2 cups water
2 packets chicken gravy mix
1 1/4 cups condensed cream of chicken soup (undiluted)
1/2 cup sour cream

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Instructions

Season the Chicken: Sprinkle the garlic powder, kosher salt, and coarse ground black pepper evenly over the boneless, skinless chicken breasts to infuse them with flavor.
Prepare the Sauce: In the slow cooker, whisk together the water, chicken gravy mix, undiluted condensed cream of chicken soup, garlic powder, kosher salt, paprika, and black pepper until you have a smooth, well-combined gravy base.
Cook the Chicken: Place the seasoned chicken breasts into the slow cooker, ensuring they are well coated with the prepared sauce. Cover the slow cooker and cook on the low setting for 4 to 5 hours, allowing the chicken to become tender and fully infused with the savory gravy.
Shred the Chicken: Once the chicken is thoroughly cooked, carefully remove the breasts from the slow cooker. Use two forks or a knife to shred or cut the chicken into bite-sized pieces as desired.
Finish with Sour Cream: Whisk the sour cream into the remaining gravy in the slow cooker until smooth and creamy. Serve this luscious gravy poured over the shredded chicken to complete the dish.

Notes

For extra flavor, you can add chopped onions or mushrooms to the slow cooker at the beginning of cooking.
If you prefer thicker gravy, remove the chicken after cooking and simmer the gravy on high without the lid for about 10 minutes to reduce and thicken it before adding sour cream.
This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.