The Country Cook: Crock Pot Chicken and Gravy
                                                   

Tuesday, May 20, 2014

Crock Pot Chicken and Gravy

I have been so thankful for my slow cooker lately, y'all. I always enjoy cooking with a crock pot, but right now, it is helping me out big time. We are in the process of homebuying. Yay, fun! {insert sarcastic tone here}. Then we begin the process of remodeling the kitchen. Yay, fun! {too much sarcasm?} And although I am ecstatic about moving into our new home, I don't think anyone enjoys the ridiculous amount of paperwork that is involved. And not to mention, we will be doing some remodeling because the kitchen has almost no counter space and Momma needs counter space. And I'm not all that ecstatic about not being able to cook while that kitchen remodeling is going on. It could take a while too. So thank goodness for my crock pot! I can still cook a great meal and no oven is needed. And I'll also probably be too pooped to cook much more than that if I'm being totally honest. Ham sammiches anyone??
This slow cooker meal is one of my favorites because it is one of those meals where you pretty much just pop all the ingredients in the crock pot, put the lid on, set it and go. Not much else to it really. And it's one of those meals my whole family likes and it doesn't take a lot of ingredients. Most of these I already have on hand. You can even use frozen chicken breasts in this. My favorite way to serve this is over rice but my hubby likes it over mashed potatoes. Either way, it is scrumptious!
Ingredients:
2 (0.87 oz.) packets dry chicken gravy mix
1 (10.75 oz.) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
1/2 cup sour cream (optional)
rice, mashed potatoes or noodles to serve over
Directions:
Season chicken breasts with garlic powder, black pepper and just a tad bit of salt on both sides. Note: the chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work). 
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water. I just whisk until it is mostly smooth.
Add the seasoned chicken breasts.
 Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork.
Stir in sour cream (if using.) Note: I think the sour cream adds a great creaminess to this so I definitely recommend adding it in! Then serve over rice, mashed potatoes or noodles. 
Enjoy!

Like this recipe? Check out these Crock Pot Beef Tips & Gravy



71 comments :

  1. How much sour cream ? 1/2 cup?

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  2. Sorry about that! Not sure what happened there but yes, it is 1/2 cup. :)

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  3. Looks delicious. I'll being trying this recipe soon.

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  4. Looks delicious and easy to do. Blessings, Catherine

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  5. How long should I leave the chicken cooking?
    I am definetly trying this tomorrow :)

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  6. I've spent a lot of time today looking for a recipe I thought was yours, or one you posted from someone else called Baked Steak. It's been fairly recent and they were made with cube steaks and cooked for long time. Am I crazy? I went to my ZipList and the recipe is no where to be found. I'm perplexed and really sad. If this sounds familiar, please let me know. This chicken and gravy has my name on it!

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  7. Suzanne of Simply Suzannes at Home

    Oh my goodness, this looks so good! Something I think my husband will love! Thanks so much for sharing.
    Have a great week,
    Suzanne

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  8. Brandie you mm are amazing. This recipe looks fantastic thanks to your great photos. I just want to eat it right off my computer.
    Love all the herbs you have used. The garlic makes it even better.
    If I promise to bring dessert can I come for dinner? lol
    Thanks aga I n for the recipe.

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  9. Hi Susan! The only one I can think of is the Crock Pot Cube Steak & Gravy. Does that sound familiar? Here is the link (it's also in my recipe list). Not sure if this link will work here but I'll still paste it: http://www.thecountrycook.net/2011/07/slow-cooker-cube-steak-with-gravy.html

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  10. Sounds gorgeous!! lots of great flavors -
    Mary

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  11. will have to make this soon!thanks!

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  12. Thanks, Brandie. It was definitely a stove top to oven recipe. I remember the pic showed it in a disposable oven pan with foil covering it. (I've already checked out your crock pot recipe and yum!That's what I'll try if I don't find what I'm looking for.) It was a featured blogger on someone's site, I'll bet. I left it open to remind myself to try it, but I took so long, I must have just deleted it thinking it was saved. Sorry to be so long winded and whiny. I enjoy your site.

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  13. I made this last night. It was delish! I am going to make a chicken pot pie with the leftovers.

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  14. This comment goes out to Susan Grupe you have to try the recipe Brandie gave you for the Crock Pot Cube Steak & Gravy it is to die for. I have made it several times and I won't cook cube steak any other way :)

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  15. Fantastic and a family fav

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  16. There is a cream of chicken soup with herbs in it that would probably be great in this. I use it in my Chicken and Dumplings casseroles.

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  17. I love using my crock pot and this recipe looks great!! Can I use chicken breast w/ the bone in? I have everything for the recipe just not the boneless breast. Thank you for all the wonderful recipes!!

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  18. Is It okay if i use frozen boneless chicken breasts?

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  19. Love your recipes. I'd like to make the crock pot chicken for a crowd and serve over biscuits (butter dip) if I can pull it off. Thinking of adding thawed frozen peas during the last 30 minutes...but how many do you think the original recipe would serve?

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  20. Hi Sarah - you can absolutely use frozen chicken breasts! Ro - this recipe serves 4-6 (depending on how generous your serving size.) Hope that helps!

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  21. Rachel, you can cook on high. Just cut the time in half.

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  22. I'm not much of a cook but I have been wanting to make this and I have no chicken... can you use boneless ck chop?

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  23. Oh Gosh....I definitely pinned this!!

    I'm impressed that you could even cook during a re-model!! You rock!!

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  24. Do u think u can use brown gravy instead of chicken ???

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  25. It's in the crock pot cooking now!!!! Yummy!!!

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  26. Stumbled upon this recipe while searching for new chicken recipes. Made it tonight and it was AH-MAZING! Next up, I'll be trying the Cube Steak and Gravy recipe :)

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  27. Yay! So happy you loved it! Hope you enjoy the steak and gravy recipe too! :)

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  28. This recipe is the bomb.

    But I just have to add I really wish you would have pushed brown rick or some other grain instead of that picture of white rice. White rice is one of the most unhealthy things we can eat. Not mineral or vitamin value at all and turns to sugar in our bodies. But enough said about that.

    The recipe itself is to die for. Thanks bunches@

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    Replies
    1. For someone like me who has Crohn's Disease, white rice is my friend! Brown rice, along with other whole wheat/ whole grain foods, tend to really upset my system. You don't have to go on a rant about something that you don't like.

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  29. How much garlic powder do you recommend adding to this? I am definitely going to make this tomorrow!! Thank you so much for posting all these wonderful recipes for us!

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  30. How long would you cook frozen chicken for?

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  31. Awesome recipie! My teenage son absolutely loves it! A favorite in our house!

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  32. I just have bulk thing of gravy, and not the packets. How much gravy mix would I add? Thanks!

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  33. Do you mix milk with the cream of chicken soup?

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  34. NINJA!!! A girl after my pwn heart. I have teh 3in1 and will NEVER revert back to a simple crock-pot...

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  35. I always use chicken leftovers for chicken potpies. This looks so yummy. Will definitely make this recipe this week, thank you! Someone asked about using brown gravy? I've used that too for a substitute when I didn't have chicken, just like I've used beef broth cubes instead of chicken when we were out or used both in one recipe! Oh well, sometimes you have to make do with things! Love this site and will be making other things!

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  36. I'm fresh out of gravy mix! I do have a can of pre-prepared chicken gravy. Can I use that to mix with the cream of chicken, rather than the gravy mix and water?

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  37. I just noticed your crock pot and wondered if you find you can actually cook things longer in this one. I have two newer ones of a well known brand and they both burn EVERYTHING. I use my old one, same brand and it doesn't do this. I've read up on it and I fully understand why this happens but wonder if you find this brand cooks truer with the crock pot recipes than other brands. Been following you since early on. May have missed this somewhere else.
    Love your blog!

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  38. This looks heavenly! I can't wait to make it. Yum!

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  39. Made this over the weekend...WOW! New family favorite! Making it with whole potatoes next time to have easy homemade mashed taters!

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  40. I doubled the recipe can I freeze the leftovers? Was delicouis

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  41. Thank you, thank you, thank you!! So happy you love this one!! I sure do appreciate you taking the time to come back and let me know. To answer the freezing question - yes you can! It should stay good in the freezer for about 6 months as long as you make sure to use a freezer safe ziploc bag. :) Hope that helps!

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  42. This was delicious.

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  43. has anyone used the sour cream, is it better with or without it and can you taste the sourcream?

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  44. Thank you for this recipe! I made this with 2 lbs thawed chicken breast tenders and big can of condensed cream chicken + little can condensed cream of celery + 3 different powdered gravy packets - AMAZING. Definitely a crock pot keeper! Served it instead of turkey at an early Thanksgiving. Thanks again!

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  45. Saw packets of chicken gravy in my pantry last nite and could not remember why I bought them and now I know, it was this recipe! Making it tomorrow but do have a question, can I use cream of mushroom instead of cream of chicken? That is the only thing I am out of and don't want to go to store just for that. I also have cream of onion. I have made several of your recipes and they are all wonderful. Looking forward to this one! Thank you!

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  46. yummy. this sounds awesome. Thank you for posting this up. going to give this a go.

    Simon

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  47. I made this yesterday...scrumptious. We had leftovers - only because there are only two of us and we didn't want to make pigs of ourselves. Tonight, I reheated the leftover gravy, shredded the leftover chicken into large pieces with forks (it was already so tender) and added half a bag of frozen mixed vegetables (Birds Eye Steamers). I poured into a glass pie dish, added a pie crust top and baked for about 25 minutes at 385 degrees. Thank you for two great meals!

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  48. Any way to make it gluten free? I have gluten free chicken gravy packets by McCormic, but what could I use instead of the cream of chicken soup?

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  49. I've made this several times. However, I had not doubles it before and the consistency seems a lot thinner than what it has before> Is there some type of cornstarch slurry I could you to thicken it up?

    makale79103@yahoo.com

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  50. Looks delicious its in the crock pot right now how long dos it take to coke and what temperature?

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  51. Can u use frozen chicken breast ?

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  52. In the picture the chicken looks closer to 2 pounds than 1.

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  53. Hi,
    I'd like to know are you cooking this for 6-8 hours on high ? Do you think 6-8 hours on low would be alright ?
    If I missed this info. sorry
    Thanks

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  54. It was honestly a little plain but maybe I needed more gravy mix and I didn't try it with sour cream. Will definitely do it again and love that this recipe is healthy

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  55. could one add carrots to this recipe, how would that taste?

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  56. Anonymous - it is 6 hours on low. Also, yes, you could add veggies to the mix. I don't like my veggies too soft or mushy so I would suggest using frozen veggies. If you use fresh, then add them in the last hour of cooking so they stay somewhat firm. Hope that helps!

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  57. Made this tonight and served over white rice with a side of fresh roasted veggies. It's a good base, but my husband and I both found it a tad lackluster in flavor. It was wonderfully easy though, so I'll definitely keep it and see if I can jazz it up a bit for us! Thanks for the recipe!

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  58. This is perfect! I would like to cook this for a friend, however I will be cooking it ahead of time (probably 5-6 hours before dinner time). What's the best was to reheat it in the crock pot? And would you say cooking it on high for 4 hours would be alright for the initial cooking? Thanks so much for the feedback! I love your recipes!

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  59. Yummy! What size crockpot is this for? Is a 4 qt too small?

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  60. I'm trying this recipe for tonight's dinner. Looks like a really good comfort food for those rainy days. Can't wait to see the outcome!

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  61. Can this be frozen before cooking?

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  62. Making these again tonight. This is the 3rd time I've made them and there is never any leftovers. I put mine over waffles which taste amazing.

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  63. My goodness, over waffles sounds so delicious Ryan.

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  64. This recipe looks great! can't wait to try it, if using frozen chicken breast should I adjust the cooking time at all? or would I need to thaw out the chicken breast first? thanks!

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  65. This is delicious, I make one something like this but without the gravy. I just use the chicken and soup. We like to eat ours over cooked egg noodles and then I fix some Stove Top Stuffing and drizzle that gravy (soup) over that and my goodness it is so good.

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  66. Can I freeze leftovers?

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    Replies
    1. I have not froze the leftovers before but I think that would work fine.

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