Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts directly in the slow cooker. Just make sure to add an extra hour of cooking time on low. Always ensure the internal temperature reaches at least 165°F (74°C) before shredding.

How do I store and reheat shredded chicken gravy over mashed potatoes?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over medium-low heat or microwave in intervals, adding a splash of broth or milk to maintain the creamy texture.

Can I make this recipe in an Instant Pot?

Absolutely. Use the “Sauté” mode to mix the gravy ingredients and season the chicken. Then cook on high pressure for 15 minutes with a natural release for 10 minutes. Shred the chicken, stir it back in, and serve over mashed potatoes just as you would with the slow cooker version.

Shredded Chicken Gravy Over Mashed Potatoes – Best Crockpot Comfort Meal

Name: Shredded Chicken Gravy Over Mashed Potatoes
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 2 cans (10.5 oz each) cream of chicken soup: Adds creamy texture and savory flavor to the gravy base; 2 cans (10.5 oz each) water: Thins the soup to create a pourable gravy consistency; 2 packets (about 0.87 oz each) chicken gravy mix: Enhances the savory flavor and helps thicken the mixture; 2 pounds boneless, skinless chicken breasts: The main protein, becomes tender and easy to shred; 1 teaspoon garlic powder: Adds subtle depth and aroma; 1 teaspoon salt: Enhances the overall flavor; 1/2 teaspoon black pepper: Adds mild heat and balance; 5 cups mashed potatoes (store-bought or homemade): Creamy base for serving, completes the dish; 2 tablespoons butter (optional, for mashed potatoes): Adds richness and creaminess

Description

This shredded chicken gravy over mashed potatoes recipe is the ultimate slow cooker comfort food. Tender, seasoned chicken breasts are slow-cooked in a rich gravy made with cream of chicken soup and chicken gravy mix, then shredded and served over creamy, buttery mashed potatoes. It’s a warm, satisfying meal perfect for any season, especially during cold weather.

Ingredients

Scale

2 cans (10.5 oz each) cream of chicken soup: Adds creamy texture and savory flavor to the gravy base
2 cans (10.5 oz each) water: Thins the soup to create a pourable gravy consistency
2 packets (about 0.87 oz each) chicken gravy mix: Enhances the savory flavor and helps thicken the mixture
2 pounds boneless, skinless chicken breasts: The main protein, becomes tender and easy to shred
1 teaspoon garlic powder: Adds subtle depth and aroma
1 teaspoon salt: Enhances the overall flavor
1/2 teaspoon black pepper: Adds mild heat and balance
5 cups mashed potatoes (store-bought or homemade): Creamy base for serving, completes the dish
2 tablespoons butter (optional, for mashed potatoes): Adds richness and creaminess

Cook Mode Prevent your screen from going dark

Instructions

In a slow cooker, combine the cream of chicken soup, water, and chicken gravy mix. Whisk until smooth.
Season the chicken breasts on both sides with garlic powder, salt, and black pepper.
Place the seasoned chicken breasts into the slow cooker, ensuring they are fully submerged in the gravy mixture.
Cover and cook on low for 7–8 hours until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir it into the gravy.
Prepare mashed potatoes (store-bought or homemade) and place them on serving plates or bowls.
Spoon the shredded chicken and gravy generously over the mashed potatoes.
Optional: Serve with warm dinner rolls or crusty bread to soak up the extra gravy.

Notes

To thicken the gravy, remove the lid during the last 30 minutes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Frozen chicken breasts can be used but increase cooking time by 1 hour.
For added flavor, stir in cooked peas or carrots during the last hour.
Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or milk.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 2 g
Sodium: 860 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 85 mg