Slow Cooked Chicken & Gravy

Ouadie Rhabbouron

  • Crafting Perfection: Your “Set It and Forget It” Guide

    If you can use a spoon, you can make this dinner. Here’s how:

    1. 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.
    2. Create the Sauce: In a medium bowl, whisk together the cream of chicken soup, dry gravy packet, and chicken broth until relatively smooth.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

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