Ingredients
Chicken
- 2½ pounds boneless, skinless chicken breasts (thawed if frozen)
Sauce
- 10.25 ounces cream of chicken soup (1 can)
- 1.74 ounces chicken gravy mix (2 envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
To Serve
- Cooked rice
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Place the 2½ pounds of boneless, skinless chicken breasts in the crockpot, making sure they are evenly spread out.
- Mix the Sauce: In a medium bowl, whisk together 10.25 ounces of cream of chicken soup, 1.74 ounces of chicken gravy mix, and 1 cup of low-sodium chicken broth until smooth.
- Combine and Cook: Pour the soup and gravy mixture evenly over the chicken in the crockpot. Cover with the lid and cook on low heat for 4 hours, or until the chicken’s internal temperature reaches 165°F.
- Shred the Chicken: Once cooked, use two forks to shred the chicken breasts directly in the crockpot for easy mixing with the sauce.
- Finish the Gravy: Stir ½ cup sour cream into the crockpot mixture until fully combined. Taste the gravy and season with kosher salt and freshly ground black pepper as needed.
- Serve: Spoon the creamy shredded chicken and gravy over cooked rice and garnish with chopped fresh parsley. Serve warm and enjoy!
Notes
- Ensure the chicken is fully thawed before cooking to guarantee even cooking.
- Adjust the seasoning of the gravy to your preference after adding the sour cream.
- Use low-sodium broth and adjust salt to control sodium content.
- This recipe pairs well with steamed vegetables or a side salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern American
