Description
A comforting and easy Crockpot Chicken and Gravy recipe featuring tender chicken breasts slow-cooked in a creamy mixture of cream of chicken soup, ranch seasoning, and chicken broth. Perfect for a hearty meal served over mashed potatoes, biscuits, or noodles.
Ingredients
Scale
Chicken
- 4 large boneless skinless chicken breasts
Sauce
- 1 (10.5 ounce) can of cream of chicken soup
- 1 ounce dry ranch dressing seasoning mix
- 1 cup chicken broth
Instructions
- Prepare the Slow Cooker: Grease a large slow cooker with non-stick spray to prevent sticking and facilitate easy cleanup.
- Layer Ingredients: Place the chicken breasts at the bottom of the slow cooker. Spoon the cream of chicken soup evenly over the chicken. Sprinkle the dry ranch dressing seasoning mix on top, then pour the chicken broth over the seasoning layer to combine all ingredients.
- Cook: Cover the slow cooker with its lid and cook on low heat for 5 to 7 hours until the chicken is tender and easily shredded with a fork.
- Shred and Serve: Use two forks to shred the chicken directly in the slow cooker, mixing it with the creamy gravy. Serve hot over mashed potatoes, biscuits, or noodles for a comforting meal.
Notes
- The chicken can also be cooked on high for 3 to 4 hours if time is limited.
- For a thicker gravy, remove some of the liquid and stir in a slurry of cornstarch and water, then cook for an additional 15 minutes.
- Leftovers keep well in the fridge for up to 3 days and freeze nicely for up to 2 months.
- Use low-sodium chicken broth and seasoning mix to reduce salt content if desired.
- Shredded chicken can be used in sandwiches or tacos for an easy repurpose.
