Comfort Dinner Idea (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Two envelopes (1.74 ounces) of chicken gravy mix
02 -
One standard can (10.25 ounces) of cream of chicken soup
03 -
2½ pounds of skinless and boneless chicken breasts, thawed if frozen
04 -
Half a cup of sour cream
05 -
A cup of low-sodium chicken broth
06 -
Salt to your liking (preferably kosher)
07 -
Add as much freshly cracked black pepper as you prefer
→ For Serving
08 -
Chopped fresh parsley to sprinkle on top
09 -
Serve with mashed potatoes or steamed rice
# Instructions:
01 -
Layer the chicken breasts evenly across the bottom of your slow cooker.
02 -
In a mixing bowl, stir the chicken broth, gravy mix, and cream of chicken soup until it's smooth and well combined.
03 -
Pour that gravy mixture over the chicken, pop the lid on the slow cooker, and let it cook for about 4 hours on the low setting. The chicken's internal temp should hit 165°F (74°C) when it’s ready.
04 -
Grab a couple of forks and shred the chicken straight in the slow cooker so it can soak up extra gravy.
05 -
Mix in the sour cream, then adjust the seasoning with a bit more salt and pepper if it needs it.
06 -
Scoop the shredded chicken and gravy over some rice or mashed potatoes. Sprinkle parsley on top for a fresh touch.
# Notes:
01 -
Looking for thicker gravy? Stir in a cornstarch slurry (a tablespoon of cornstarch mixed with two tablespoons of cold water) during the last half-hour of cooking.
02 -
Swap chicken breasts for thighs if you want the meat to be extra tender.
03 -
Store leftovers for up to three days in the fridge in a sealed container, or freeze them for two months.
04 -
Perfect for prepping ahead of time since the flavors get even better the next day in the fridge.