Slow Cooked Chicken & Gravy: The 5-Ingredient Dinner That Feels Like a Hug
- Prep the Chicken: Place the boneless, skinless chicken thighs (or breasts) in the bottom of your slow cooker. Season lightly with salt, pepper, and onion powder.
- Create the Sauce: In a medium bowl, whisk together the cream of chicken soup, dry gravy packet, and chicken broth until relatively smooth.
- Combine in Crockpot: Pour the sauce mixture evenly over the chicken in the slow cooker. Do not stir. Just ensure the chicken is mostly covered.
- Cook to Tenderness: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it is tender enough to shred easily with two forks.
- Shred and Thicken: Carefully remove the chicken to a cutting board and shred it with two forks. For a thicker gravy, you can create a quick slurry: mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the hot gravy in the crockpot, switch to HIGH, and cook uncovered for 15-20 minutes until thickened.
- Combine and Serve: Return the shredded chicken to the crockpot and stir it into the thickened gravy. Taste and adjust seasoning if needed. Serve hot!
Pro-Tips for the Absolute Best Results
- Don’t Peek!: Resist the urge to lift the lid during cooking. Each time you do, heat escapes and adds significant time to the cooking process.
- Chicken Breast Note: If using chicken breasts, check them at the 5-hour mark on LOW or 2.5-hour mark on HIGH. They cook faster and can dry out if overcooked.
- Low and Slow is Best: For the most tender, shreddable chicken, the LOW setting is always superior. It allows the connective tissues to break down slowly.
- Creamy Addition: For an extra rich and creamy gravy, stir in ¼ cup of sour cream or cream cheese during the last 30 minutes of cooking.
- Skim Fat: For a less greasy gravy, especially if using thighs, you can skim the top of the gravy with a spoon before adding the thickener.
Serving, Pairing, and Storing Your Masterpiece
Serving: This dish is the definition of comfort in a bowl. It begs to be served over something to soak up the incredible gravy.
What to Serve With It:
- The Classic: A giant pile of creamy mashed potatoes is the #1 pairing.
- The Lighter Option: Cauliflower mash or steamed rice.
- The Biscuit Lover: Flaky, buttermilk biscuits or toasted bread.
- For Veggies: Roasted green beans, glazed carrots, or a simple side salad.
Storing & Reheating:
- Storing: Let the chicken and gravy cool completely before storing in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a saucepan on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the gravy has thickened too much. You can also microwave it in a covered dish, stirring every 60 seconds.
Frequently Asked Questions (FAQ)
Q: Can I make this without canned soup?
