Crock Pot Chicken and Gravy
Boneless chicken breasts cook slowly in a savory gravy mixture until tender enough to shred.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts 680 g
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups water 360 ml
- 1 can cream of chicken soup 10.5 ounces / 298 g
- 2 packets chicken gravy mix 0.87 ounces / 25 g each
- 1/2 cup sour cream 115 g
Instructions
- Season the chicken breasts on all sides with the black pepper and garlic powder.
- Whisk the water, cream of chicken soup, and chicken gravy mix together in the bottom of your slow cooker until smooth.
- Place the seasoned chicken breasts into the slow cooker. Spoon the gravy mixture over the chicken so it is fully covered.
- Cover the slow cooker and cook on low for 6 to 8 hours. The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the slow cooker and place it on a cutting board. Shred the meat into bite-sized pieces using two forks.
- Return the shredded chicken to the slow cooker. Stir in the sour cream until it blends into the gravy.
- Cover and let the mixture warm on low for an additional 15 minutes before serving.
Notes
Check the internal temperature of the chicken using a meat thermometer to ensure it reaches a safe 165°F (74°C).
Full-fat sour cream resists curdling better than low-fat varieties when stirred into the warm gravy.
You can swap the water for low-sodium chicken broth if you want a stronger chicken flavor.