Description
This Slow Cooker Creamy Chicken & Gravy recipe is a comforting and easy-to-make meal featuring tender chicken cooked slowly in a flavorful blend of chicken broth, cream of chicken soup, and aromatic seasonings. Finished with optional sour cream for extra creaminess, it’s perfect served over mashed potatoes, rice, or egg noodles for a satisfying family dinner.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts (or thighs)
Sauce
- 1 ½ cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon dried parsley
- ½ cup sour cream (optional)
Instructions
- Prepare the slow cooker: Lightly grease your slow cooker to prevent the chicken from sticking and for easier cleanup later.
- Place the chicken: Lay the boneless, skinless chicken breasts or thighs evenly at the bottom of the slow cooker.
- Mix the sauce: In a mixing bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, onion powder, paprika, black pepper, salt, and dried parsley until fully combined.
- Combine chicken and sauce: Pour the sauce mixture evenly over the chicken, making sure each piece is fully coated for maximum flavor infusion during cooking.
- Slow cook the chicken: Cover the slow cooker and cook on the low setting for 6-7 hours, or on the high setting for 3-4 hours, until the chicken is tender and easily shredded.
- Shred and finish: Using two forks, shred the chicken directly in the slow cooker. Stir in the sour cream if you desire a creamier consistency and richer flavor.
- Serve: Serve the creamy chicken and gravy hot over mashed potatoes, rice, or egg noodles for a hearty and delicious meal.
Notes
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- Sour cream is optional but adds extra richness. You can omit it for a lighter dish.
- Adjust seasonings to taste, especially salt and pepper.
- For thicker gravy, remove the lid near the end of cooking and let it cook uncovered for 15-20 minutes.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
