Directions
- 1Place chicken in the slow cooker and season with salt and pepper, if desired.
- 2Whisk together soup, gravy mix, and water (if using). Pour over chicken.
- 3Cover crock-pot and cook on LOW for 4-6 hours.
- 4Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice
Ingredients
- 3 to 4 boneless skinless chicken breasts
- 1 10.5-oz can Unsalted Cream of Chicken Soup
- 2 0.87-oz envelopes of chicken gravy mix
- 0.5 cup water or chicken broth, optional
- 1 hot steamed rice
Equipment
6-qt Slow Cooker
Tips
- Do NOT make the gravy. You are only using the dry mix.
- Do NOT add water to the soup. Just use the soup right out of the can.
- Can use chicken thighs or tenderloins in place of chicken breasts.
- Can use frozen chicken breasts. You will need to cook on the higher end of the cooking time if using frozen chicken.
- Can add frozen vegetables to the mixture.
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- If you want a thinner gravy, add about ½ to 1 cup of water or chicken broth to the soup mixture. Adding some water/chicken broth is a great way to stretch the gravy
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