Ingredients
4 boneless, skinless chicken breasts (or thighs for extra richness)
1 1/2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 tbsp dried parsley (for garnish)
1/2 cup sour cream (optional, for extra creaminess)
Instructions
Prepare the slow cooker: Grease the slow cooker with cooking spray or butter to prevent sticking.
Arrange the chicken: Place the chicken breasts (or thighs) evenly at the bottom of the slow cooker.
Mix the gravy: In a medium bowl, whisk together chicken broth, cream of chicken soup, garlic powder, onion powder, paprika, black pepper, and salt.
Pour & cook: Pour the gravy mixture over the chicken, ensuring the chicken is fully coated. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
Shred the chicken & add creaminess: Shred the chicken directly in the slow cooker using two forks. Stir in sour cream (if using) to make the gravy extra creamy.
Serve & enjoy: Serve the creamy chicken and gravy over mashed potatoes, rice, or egg noodles. Garnish with dried parsley.
Notes
Use chicken thighs for extra juiciness.
Don’t overcook to avoid dry chicken.
Stir in sour cream after cooking to keep it creamy.
Freezer-friendly: Store leftovers in the freezer for up to 3 months.
Meal prep: Make it ahead by prepping ingredients and storing in the fridge overnight.
- Prep Time: 10 minutes
- Rest Time:: 5 minutes
- Cook Time: 6-7 hours on low (or 3-4 hours on high)
- Category: Main course
- Cuisine: American
