Creamy Crockpot Chicken and Gravy Recipe
This Crockpot Chicken and Gravy recipe offers a comforting, creamy dish perfect for slow cooker enthusiasts. Tender boneless, skinless chicken breasts are cooked low and slow in a luscious blend of ranch dressing mix, brown gravy mix, chicken broth, and cream of chicken soup, resulting in a flavorful gravy that's rich and satisfying. It's an effortless meal solution ideal for serving over mashed potatoes, rice, or noodles.
- Prep Time: 15 Minutes
- Cook Time: 6 Hours
- Total Time: 6 Hours 15 Minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken:
- 4 pieces boneless, skinless chicken breasts (approximately 1.5 lbs)
Gravy Mixture:
- 1 oz (1 packet) ranch dressing mix
- 1 oz (1 packet) brown gravy mix
- 1 cup chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
Seasoning and Garnish:
- Salt, to taste
- Pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Prepare Chicken: Rinse chicken breasts under cold water, pat dry thoroughly with paper towels, and place them evenly in the bottom of your slow cooker.
- Make Gravy Mixture: In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, sour cream, ranch dressing mix, and brown gravy mix until the mixture is smooth and well combined.
- Combine in Crockpot: Pour the prepared creamy gravy mixture evenly over the chicken breasts, ensuring each piece is well coated to infuse flavor during cooking.
- Season: Sprinkle salt and pepper over the chicken and gravy mixture according to your taste preferences to enhance the overall flavors.
- Slow Cook: Secure the slow cooker lid tightly and cook the chicken on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken should be fork-tender and reach an internal temperature of 165°F (74°C) when done.
- Shred Chicken: Carefully remove the chicken from the crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the crockpot and stir gently to combine it with the gravy.
- Serve: Garnish the creamy chicken and gravy with fresh chopped parsley for color and freshness. Serve hot over your choice of mashed potatoes, rice, or noodles for a hearty meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- For a thicker gravy, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Sour cream can be substituted with plain Greek yogurt for a tangier flavor and a slight health boost.
- This recipe can be doubled for larger gatherings; adjust cooking time accordingly if necessary.
- Leftovers keep well in the refrigerator for 3-4 days and also freeze nicely for up to 3 months.
