Crockpot Chicken and Gravy
This comforting Crockpot Chicken and Gravy is an effortless meal perfect for busy days. Tender chicken is slow-cooked in a flavorful gravy, making it a perfect dish served over rice or mashed potatoes.
Equipment
- 1 crockpot
- 1 measuring cups
- 1 measuring spoons
- 1 mixing bowl
- 1 spoon for stirring
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds.
- 1 can cream of chicken soup 10.5 oz can.
- 1 packet ranch dressing mix 1 oz packet.
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste none salt
- to taste none black pepper
- optional none fresh parsley For garnish.
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- In a mixing bowl, combine the cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, onion powder, salt, and black pepper. Mix well until combined.
- Pour the mixture evenly over the chicken in the crockpot.
- Cover the crockpot with the lid and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Once cooked, shred the chicken using two forks and stir the shredded chicken into the gravy.
- Serve hot over rice or mashed potatoes. Garnish with fresh parsley if desired.
- For added flavor, include sliced mushrooms or chopped onions in the crockpot.
- If you want a thicker gravy, remove the lid during the last hour of cooking to allow it to reduce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
Notes
For added flavor, you can include sliced mushrooms or chopped onions in the crockpot.
If you want a thicker gravy, remove the lid during the last hour of cooking to allow it to reduce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.