Q1: Can I use frozen chicken breasts in this recipe?

Yes, but it’s best to fully thaw them before adding to the slow cooker for even cooking and accurate timing. Using frozen chicken can lead to uneven texture and longer cook times.

Q2: How can I make this recipe healthier?

To lighten it up, substitute low-fat cream of chicken soup, use Greek yogurt instead of sour cream, and serve over cauliflower rice or mashed sweet potatoes.

Q3: What if my gravy is too runny or too thick?

If the gravy is too thin, remove the lid for the last 20–30 minutes of cooking to let it thicken. If too thick, stir in a bit more chicken broth or milk until it reaches your desired consistency.

Slow Cooker Chicken and Gravy

Description

A creamy, comforting slow cooker chicken and gravy recipe made with simple pantry staples. Perfect for beginner cooks seeking an easy, hearty meal.

Ingredients

Scale

2½ pounds boneless skinless chicken breasts, thawed if frozen
10.25 ounces cream of chicken soup (one standard can)
1.74 ounces chicken gravy mix (two envelopes)
1 cup low-sodium chicken broth
½ cup sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste
Cooked rice or mashed potatoes, for serving
Fresh parsley, chopped (optional garnish)

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Instructions

Place the chicken breasts evenly in the bottom of the slow cooker.
In a bowl, whisk together the cream of chicken soup, chicken gravy mix, and chicken broth until smooth.
Pour the mixture over the chicken in the slow cooker, ensuring the chicken is well coated.
Cover and cook on low for about 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Shred the cooked chicken using two forks directly in the slow cooker so it mixes well with the gravy.
Stir in the sour cream and season with salt and pepper to taste.
Serve over cooked rice or mashed potatoes and garnish with fresh parsley if desired.

Notes

For thicker gravy, leave the lid off the slow cooker for the last 20–30 minutes of cooking.
To thin the gravy, add a splash of milk or additional broth after cooking.
Greek yogurt can be used instead of sour cream for a lighter version.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 5 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 2g
Sodium: 720mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 39g
Cholesterol: 110mg