Description
A comforting slow cooker recipe for creamy chicken in a flavorful gravy, perfect for an easy family dinner. Tender chicken breasts or thighs are cooked low and slow with a seasoned chicken broth and cream of chicken soup base, then finished with optional sour cream for extra richness. Serve it over mashed potatoes, rice, or egg noodles for a satisfying meal.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Gravy Mixture
- 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
Optional
- ½ cup sour cream
Instructions
- Prepare the Slow Cooker: Lightly grease your slow cooker to prevent sticking and ensure easy cleanup.
- Add Chicken: Place the boneless, skinless chicken breasts or thighs at the bottom of the slow cooker in an even layer.
- Mix Gravy Ingredients: In a bowl, thoroughly whisk together the chicken broth, cream of chicken soup, garlic powder, onion powder, paprika, black pepper, salt, and dried parsley until well combined.
- Combine: Pour this gravy mixture evenly over the chicken pieces, making sure all the chicken is covered with the sauce.
- Cook: Cover the slow cooker with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it well with the cooking liquid to absorb the flavors.
- Finish with Sour Cream: Stir in the optional sour cream for added creaminess and richness, then mix thoroughly.
- Serve: Serve the creamy shredded chicken hot over mashed potatoes, rice, or egg noodles for a hearty and comforting meal.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Adjust seasoning to taste, adding more salt or pepper as desired.
- For a thicker gravy, you can remove the lid during the last 30 minutes of cooking to reduce the liquid.
- The sour cream is optional but adds a nice tangy creaminess to the dish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
