Description
This Crockpot Chicken and Gravy is a comforting and easy-to-make American main course perfect for busy weeknights. Tender boneless, skinless chicken breasts slowly cook in a flavorful ranch and brown gravy mixture, creating a rich sauce ideal for serving over rice or mashed potatoes. The addition of sour cream adds creaminess, while fresh parsley brightens the dish with a touch of color.
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts (approximately 1.5 lbs)
Sauce Mix
- 1 packet ranch dressing mix (1 oz)
- 1 packet brown gravy mix (1 oz)
- 1 cup chicken broth
- 1 can cream of chicken soup (10.5 oz)
- ½ cup sour cream
Seasonings and Garnish
- Salt, to taste
- Pepper, to taste
- Chopped parsley, for garnish
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts into the crockpot in an even layer.
- Mix the Sauce: In a mixing bowl, whisk together ranch dressing mix, brown gravy mix, chicken broth, and cream of chicken soup until smooth and fully combined.
- Combine and Cook: Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated. Cover the crockpot and cook on low heat for 6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Using two forks, shred the chicken directly in the crockpot, mixing it well with the gravy to absorb the flavors.
- Finish the Sauce: Stir in the sour cream thoroughly and season the gravy with salt and pepper to taste, adjusting seasoning as desired.
- Serve: Serve the creamy chicken and gravy over warm rice or mashed potatoes. Garnish with chopped parsley for a fresh, colorful finish.
Notes
- For added flavor, include chopped onions or garlic in the crockpot before cooking.
- This dish freezes well; prepare larger batches to store leftovers for future meals.
- Customize seasoning by adding herbs such as thyme or rosemary for extra depth.
