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4 from 6 votes

Crockpot Chicken And Gravy

This crockpot recipe makes for super tender, fall apart chicken that cooks in it's own rich brown gravy. Ladle it over steamed rice or creamy mashed potatoes for a simple supper.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 310kcal

Ingredients

  • 1 1/2- 2 lbs boneless skinless chicken breasts
  • 1 packet brown gravy mix
  • 1 packet mushroom gravy mix
  • 1 10.5 oz can golden mushroom condensed soup
  • 2 cups water
  • garlic powder to taste
  • salt & pepper to taste
  • 1 1/2 tbsp cornstarch
  • 1 tbsp cold water

Instructions

  • Liberally season the chicken breasts with garlic powder, salt, & pepper. Set aside.
  • To the crock, add the gravy powders, condensed soup, & two cups of water. Whisk until the mixture's smooth.
  • Add the chicken breasts to the crock, spreading them out so they're all equally bathed in the gravy mixture.
  • Cover, and cook the chicken on low for 6-8 hours.
  • Remove the cooked chicken to a cutting board, and using two forks or meat claws shred the meat.
  • After you've removed the chicken, but before you get to shredding, whisk together the cornstarch and water to form a slurry. Whisk this into the gravy, and turn the heat to high.
  • Return the chicken to the pot, stirring to mix it in with the gravy. Cover and let the mixture cook an additional ten minutes to thicken the gravy slightly.
  • Serve the chicken over rice, mashed potatoes, or thick pieces of toasted white bread.

Notes

If you want a creamier gravy, you can whisk in 1/2 cup of sour cream into the gravy just before serving.
Don't have brown gravy on hand? You can sub either beef or chicken gravy packets in it's place.

Nutrition

Calories: 310kcal | Carbohydrates: 2g | Protein: 56g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 314mg | Potassium: 979mg | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg