Description
This Slow Cooker Chicken and Gravy recipe is a comforting, easy-to-make dish that combines tender shredded chicken with a creamy, flavorful ranch and chicken gravy sauce. Perfect for busy days, this recipe uses a slow cooker to meld simple ingredients into a hearty meal that pairs wonderfully with mashed potatoes, rice, or biscuits.
Ingredients
Scale
Chicken and Seasonings
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) dry ranch seasoning mix
- 1 packet (0.87 oz) chicken gravy mix
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Sauces and Liquids
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 tablespoon unsalted butter
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the slow cooker, ensuring they are evenly spread out for even cooking.
- Add seasonings: Sprinkle the ranch seasoning mix, chicken gravy mix, garlic powder, onion powder, and black pepper evenly over the chicken breasts.
- Combine sauces and liquids: Pour the cream of chicken soup and the low-sodium chicken broth over the seasoned chicken. Gently stir the mixture to combine the ingredients without disturbing the chicken too much.
- Add butter: Place a tablespoon of unsalted butter on top of the chicken to add richness to the gravy as it cooks.
- Cook the chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Shred the chicken: Once the chicken is cooked, use two forks to shred the meat directly in the slow cooker, mixing it thoroughly with the gravy.
- Serve: Serve the shredded chicken and gravy over mashed potatoes, rice, or biscuits for a comforting and hearty meal.
Notes
- For best flavor, use low-sodium chicken broth to control the saltiness of the dish.
- You can substitute ranch seasoning with homemade ranch seasoning if preferred.
- To make the gravy thicker, 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 recipe can also be doubled to feed a larger crowd, just adjust slow cooking time accordingly.
