Description
A creamy, savory, and incredibly tender chicken dish that cooks itself in the slow cooker. Perfect for serving over rice or mashed potatoes.
Ingredients
Scale
2.5 pounds boneless skinless chicken breasts
10.25 ounces cream of chicken soup
1.74 ounces chicken gravy mix (two envelopes)
1 cup low-sodium chicken broth
0.5 cup sour cream
Kosher salt to taste
Freshly ground black pepper to taste
Cooked rice for serving
Fresh parsley for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker in an even layer.
- In a medium bowl, whisk together the cream of chicken soup, gravy mix, and chicken broth until smooth.
- Pour the gravy mixture over the chicken breasts.
- Cover and cook on low for 4 hours or until the chicken reaches 165 degrees F.
- Shred the chicken directly in the pot using two forks.
- Stir in the sour cream and season with salt and pepper.
- Serve over rice and garnish with fresh parsley.
Notes
- Ensure chicken is fully thawed before starting for best results.
- Use low-sodium broth to prevent the dish from becoming too salty.
- Add a splash of milk if you want a thinner gravy consistency.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 2g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 105mg