Crockpot Chicken and Gravy


  • ▢ 2½ pounds boneless, skinless chicken breasts
  • ▢ 10¾ ounces cream of chicken soup 1 can
  • ▢ 1.74 ounces chicken gravy mix 2 envelopes
  • ▢ 1 cup low sodium chicken broth
  • ▢ ½ cup sour cream
  • ▢ kosher salt to taste
  • ▢ ground black pepper to taste
  • ▢ cooked rice for serving
  • ▢ chopped parsley for garnish


  • Place the chicken in the slow cooker.
  • In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.
  • Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
  • Using two forks, shred the chicken breasts.
  • Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.

NOTE: Gravy is very thin. Last hour of booking make a slurry. To thicken make a slurry of the gravy and either cornstarch or flour. Cook this slurry until it thickens slightly. Then, add back to crockpot.

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