I have been so appreciative for my moderate cooker of late, you all. I generally appreciate cooking with a stewing pot, however at this moment, it is helping me out no doubt. We are homebuying. Whoopee, fun! {insert wry tone here}.
The chicken sauce and cream of chicken soup as of now have salt in them so don't run over the edge on flavoring with salt (about a teaspoon should work). Harsh cream adds an incredible smoothness to this so I unquestionably suggest including it in! Serve over rice, pureed potatoes or noodles.
This formula for Crock Pot Chicken and Gravy is my top pick. It is so natural to make and has stunning flavor! Immaculate with rice or potatoes!
Ingredients
- 2 packets chicken gravy mix
- 1 (10.5 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
- rice, mashed potatoes or noodles, for serving
- sliced green onions, for topping
Instructions
- Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
- In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until 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. Serve over rice or mashed potatoes with sliced green onions (optional)
For more detail : bit.ly/2U0HwEw
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