Description
How to make Crockpot Chicken And Gravy with tender chicken breasts, creamy gravy, and simple ingredients that create pure comfort for your family.
Ingredients
- Main Components:
- 2 lbs boneless, skinless chicken breasts
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- Aromatics & Flavor:
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Seasonings:
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- Finishing Touches:
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 cup cold water (for cornstarch slurry)
Instructions
- Sauté Aromatics: Melt butter in a skillet, then sauté diced onion until softened. Add minced garlic and dried thyme, cooking until fragrant, about 1 minute. This builds a flavorful base for your Crockpot Chicken And Gravy.
- Load Slow Cooker: Place chicken breasts in your slow cooker. Pour in cream of chicken soup, chicken broth, and heavy cream. Add the sautéed onion and garlic mixture, ensuring everything is well distributed around the chicken.
- Season & Stir: Season the mixture with kosher salt, black pepper, and smoked paprika. Stir gently to combine the seasonings and liquids around the chicken. Do not stir too vigorously, just enough to mix.
- Slow Cook Chicken: Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreddable with a fork. The chicken will release juices, contributing to the delicious gravy base for your Crockpot Chicken And Gravy.
- Thicken Gravy: Remove chicken and shred it. In a small bowl, whisk cornstarch with cold water to create a slurry. Stir the slurry into the slow cooker liquid. Cook on HIGH for 15-20 minutes, stirring occasionally, until the gravy thickens to your liking.
- Combine & Garnish: Return the shredded chicken to the thickened gravy in the slow cooker and stir to coat. Serve your Soul-Satisfying Crockpot Chicken And Gravy warm over mashed potatoes or rice. Garnish with fresh chopped parsley and enjoy.
Notes
Always make a smooth cornstarch slurry with cold water to prevent lumpy gravy, ensuring a perfect consistency.
Store leftovers in an airtight container in the refrigerator for 3-4 days; discard if any off smells or slimy texture appear.
For a gluten-free version, use gluten-free cream of chicken soup and broth, as cornstarch is naturally gluten-free.
Serve this comforting dish warm over mashed potatoes or rice, garnished with fresh chopped parsley for a lovely presentation.
Sear the chicken breasts in a skillet before adding to the slow cooker to build incredible depth of flavor for your gravy.
**Allergy Information:** Dairy, Gluten