Directions:
1. Prepare the Soup Base:
- In your slow cooker, combine the condensed cream of chicken soup, minced garlic, paprika, salt, and pepper.
- Add one can of water and whisk until the mixture is smooth and homogenous.
2. Add Gravy Mix:
- Stir in the chicken gravy mix packets until fully incorporated and smooth.
3. Add Chicken:
- Place the chicken breasts in the slow cooker, ensuring they are submerged in the soup mixture.
- Season the chicken breasts with a little extra salt and pepper before adding them if desired.
4. Cook:
- Cover the slow cooker and set it to cook on low for 6 to 7 hours. The chicken should be tender and fully cooked when done.
5. Shred and Serve:
- Use two forks to shred the chicken breasts directly in the slow cooker.
- Stir the shredded chicken back into the gravy until well combined.
- Serve hot.
Serving Suggestions:
- This chicken and gravy is delicious on its own but truly shines when served alongside a bed of fluffy rice and simple roasted vegetables like carrots, broccoli, or Brussels sprouts. The rice soaks up the rich gravy, making each bite a perfect blend of flavors and textures.
Tips:
- Variation: For a creamier gravy, you can add a splash of heavy cream or sour cream in the last 30 minutes of cooking.
- Make it Healthier: Substitute the condensed cream of chicken soup with a homemade low-sodium version to reduce the dish’s salt and preservative content.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
This slow cooker chicken and gravy is a testament to the magic of slow cooking, where a handful of ingredients can be transformed into a meal that’s both easy to prepare and deeply satisfying. Enjoy the blend of tender chicken and savory gravy that’s sure to become a cherished addition to your weeknight dinner rotation.
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