Easy crockpot chicken and gravy recipe takes less than 5 minutes to put together. It simmers in the slow cooker all day until the chicken is fall-apart tender in a rich gravy. Serve over mashed potatoes, noodles, rice, or biscuits.
2ounceschicken gravy mixdry packets - do not hydrate
½cup wateror chicken stock or milk - as needed to thin the gravy
Instructions
Spray the inside of the crock with nonstick cooking spray.
Add the chicken in a single layer.
Sprinkle with seasoned salt.
Mix the cream of chicken soup and both packets of chicken gravy mix in a medium bowl.
Whisk until smooth.
Spoon over chicken.
Put the cover on the slow cooker and cook on low for 8 hours.
Shred the chicken with 2 forks.
Add a little water or chicken stock as needed to thin the gravy to your liking.
Serve over rice, noodles, mashed potatoes, or biscuits.
Notes
Storage:Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.Reheat in the microwave for one to two minutes or until warm all the way through. If the gravy is thick, add a small amount of water or chicken broth to thin it back out.Tips:
For easy clean up, spray your crockpot well with non-stick cooking spray, or use a slow cooker liner instead.
If you're in a hurry, you can cook this dish on high for 4 hours. However, I think cooking on low gives a more tender chicken.
Frozen chicken breasts can be used, though you may need to add an hour to the cook time depending on the thickness of the chicken breasts.
Lower the sodium in this creamy sauce by using low sodium cream of chicken soup and chicken broth.