Ingredients
Chicken and Sauce
- 2½ pounds boneless, skinless chicken breasts, thawed if frozen
- 10.25 ounces cream of chicken soup (1 can)
- 1.74 ounces chicken gravy mix (2 envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Kosher salt and freshly ground black pepper, to taste
To Serve
- Cooked rice
- Chopped fresh parsley for garnish
Instructions
- Place the chicken: Arrange the 2½ pounds of boneless, skinless chicken breasts in the bottom of the crockpot in an even layer.
- Prepare the sauce: In a medium bowl, whisk together 10.25 ounces of cream of chicken soup, 1.74 ounces of chicken gravy mix, and 1 cup of low-sodium chicken broth until well combined.
- Add sauce to crockpot: Pour the soup and gravy mixture evenly over the chicken breasts, ensuring they are fully coated.
- Cook the chicken: Cover the crockpot and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F, indicating it is fully cooked and tender.
- Shred the chicken: Using two forks, carefully shred the chicken breasts directly in the crockpot to mix it with the cooking juices.
- Finish the gravy: Stir ½ cup of sour cream into the shredded chicken mixture until fully incorporated. Taste and season with kosher salt and freshly ground black pepper as desired.
- Serve: Spoon the shredded chicken and gravy over cooked rice and garnish with chopped fresh parsley for an inviting presentation.
Notes
- Use low-sodium chicken broth to control the salt content in the recipe.
- For a thicker gravy, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed vegetables or a side salad for a balanced meal.
- You can substitute chicken thighs for breasts if preferred; cooking time may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Southern
