Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts in this recipe. However, you may need to extend the cooking time by 1-2 hours to ensure they cook thoroughly. Be sure to check the chicken's internal temperature to ensure it reaches 165°F for safety.

How can I make the gravy thicker?

If you prefer a thicker gravy, you can make a simple cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the mixture into the gravy during the last 30 minutes of cooking. Let it cook until the gravy thickens to your desired consistency.

Can I substitute the cream of chicken soup with something else?

Yes, you can substitute the cream of chicken soup with cream of mushroom soup for a different flavor. Alternatively, you can use homemade cream of chicken soup if you prefer to avoid canned ingredients.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to store it longer, you can freeze the chicken and gravy for up to 3 months. Be sure to let it cool completely before transferring it to the freezer.

Slow Cooker Chicken and Gravy – Simple & Delicious Recipe

Name: Slow Cooker Chicken and Gravy
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups water; 2 packets chicken gravy mix; 1 1/4 cups condensed cream of chicken soup (do not dilute before measuring); 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon paprika; 1/4 teaspoon coarse ground black pepper; 3 boneless, skinless chicken breasts (about 1 lb); 1/2 cup sour cream

Description

Slow Cooker Chicken and Gravy is the ultimate comfort food, offering tender chicken cooked in a creamy, flavorful gravy. This easy crockpot recipe requires minimal prep and delivers a satisfying meal perfect for busy nights or cozy gatherings.

Ingredients

Scale

1 1/2 cups water
2 packets chicken gravy mix
1 1/4 cups condensed cream of chicken soup (do not dilute before measuring)
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon coarse ground black pepper
3 boneless, skinless chicken breasts (about 1 lb)
1/2 cup sour cream

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Instructions

Season chicken breasts with garlic powder, paprika, black pepper, and salt.
In the slow cooker, whisk together the water, gravy packets, and condensed cream of chicken soup until smooth.
Add the chicken breasts to the slow cooker and flip them to coat well on both sides.
Cover and cook on low for 4-5 hours until the chicken is fork-tender.
Once cooked, remove the chicken carefully, shred or cut as desired.
Stir in the sour cream into the gravy mixture in the slow cooker until smooth.
Serve the chicken with the gravy over mashed potatoes, rice, or your choice of side.

Notes

If the gravy is too thin, add a cornstarch slurry to thicken it. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the gravy at the end of cooking.
This dish can be made ahead and stored in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.
You can use chicken thighs instead of chicken breasts for a richer flavor.
If you prefer a thicker gravy, reduce the water to 1 cup instead of 1 1/2 cups.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 260 kcal
Sugar: 1g
Sodium: 845mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0.02g
Carbohydrates: 6g
Fiber: 0.1g
Protein: 31g
Cholesterol: 105mg