Creamy Crockpot Chicken Recipe
Creamy Crockpot chicken is great served on top of rice or pasta for dinner! Warm shredded chicken and gravy in your slow cooker for the win.
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 3 medium chicken breasts boneless, skinless
- 1/2 tsp salt more or less to taste
- 1/4 tsp pepper
- 2 cup chicken broth or water
- 2 packets chicken gravy mix .87 oz each
- 1 tbsp minced garlic
- 1/2 cup sour cream
- 1 can cream of chicken soup
Instructions
- In the crock of the slow cooker, pour the water (or broth). Whisk in the gravy mix, condensed soup, and minced garlic until smooth.
- Use salt and pepper to season the chicken breast on both sides. Push the chicken into the gravy mixture. (use medium size breasts, if very thick slice them in half lengthwise so they aren't as thick)
- Cover the slow cooker and cook on low for 6 hours. Remove the cover and use two forks to shred the chicken OR remove the chicken and dice with a knife. (if it is not really easy to shred with 2 forks it probably isn't done. It should pretty much fall apart when gently shredded. Thick breasts may need more time)
- Stir the chicken and add the sour cream into the gravy. Serve over rice or egg noodles. Garnish with sliced green onions or parsley.
Video
Nutrition
Serving: 3oz | Calories: 170kcal | Carbohydrates: 1g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 627mg | Potassium: 508mg | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg