Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 5 Servings
Slow-cooked to perfection, this chicken breast smothered in a delicious gravy sauce will become your favorite after one bite! It is a must-try recipe that you will surely enjoy prepping!
Ingredients:
1 1/4 c Condensed Chicken Soup
2 packets of chicken gravy mix
1 tsp garlic powder
1/4 tsp coarse ground black pepper
1/2 c sour cream
1 1/2 c water
1/2 tsp paprika
3 whole chicken breasts, boneless, skinless (about a pound)
1/2 tsp kosher salt
Directions:
Sprinkle garlic powder, salt, and pepper all over the chicken breasts. Toss until completely coated.
Add condensed chicken soup, water, garlic powder, gravy packets, pepper, paprika, and salt into the slow cooker. Stir everything until well blended.
Place the chicken breasts into the slow cooker, then stir until completely covered with the ingredients.
Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 5 hours on a low setting.
Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred the chicken breasts into small portions.
Add sour cream into the slow cooker with the sauce, then stir until well incorporated.
Serve the chicken right away with the sauce. Enjoy!
Notes:
Instant Pot:
Add the chicken into the Instant Pot followed by water.
Add the chicken soup, gravy mix, and seasonings on top. Let it be and don’t stir.
Cover and press the “Manual” button. Cook for about 15 minutes on a high setting.
Do a natural release for about 10 minutes.
Serve and enjoy!
This dish can last up to 3 months in the freezer. Thaw it completely before reheating.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 205 kcal | Carbohydrates: 5g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 572mg | Potassium: 399mg | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Ingredients
- 1 1/4 c Condensed Chicken Soup
- 2 packets of chicken gravy mix
- 1 tsp garlic powder
- 1/4 tsp coarse ground black pepper
- 1/2 c sour cream
- 1 1/2 c water
- 1/2 tsp paprika
- 3 whole chicken breasts, boneless, skinless (about a pound)
- 1/2 tsp kosher salt
Instructions
Sprinkle garlic powder, salt, and pepper all over the chicken breasts. Toss until completely coated.
Add condensed chicken soup, water, garlic powder, gravy packets, pepper, paprika, and salt into the slow cooker. Stir everything until well blended.
Place the chicken breasts into the slow cooker, then stir until completely covered with the ingredients.
Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 5 hours on a low setting.
Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred the chicken breasts into small portions.
Add sour cream into the slow cooker with the sauce, then stir until well incorporated.
Serve the chicken right away with the sauce. Enjoy!
Notes
Instant Pot: Add the chicken into the Instant Pot followed by water. Add the chicken soup, gravy mix, and seasonings on top. Let it be and don't stir. Cover and press the "Manual" button. Cook for about 15 minutes on a high setting. Do a natural release for about 10 minutes. Serve and enjoy! This dish can last up to 3 months in the freezer. Thaw it completely before reheating. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
