Crockpot Chicken and Gravy
A comforting slow-cooker meal featuring tender chicken in a creamy, ranch-infused gravy, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 packet ranch seasoning Can use homemade ranch mix.
- 1 cup low-sodium chicken broth Use low-sodium to control saltiness.
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley, finely chopped
Instructions
Preparation
- Place chicken breasts in the bottom of the crockpot.
- In a bowl, mix cream of chicken soup, ranch seasoning, and chicken broth until smooth.
- Pour mixture over the chicken, ensuring it is well-coated.
- Add salt and pepper to taste.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred chicken in the gravy and stir to combine.
- If the gravy seems thin, thicken it with a cornstarch slurry or heavy cream.
Serving
- Serve over mashed potatoes or rice, garnished with parsley.
Notes
Store leftovers in airtight containers. Refrigerated leftovers last 3–4 days, and frozen leftovers can be kept for up to 3 months. For variations, consider using chicken thighs or homemade gravy.