This 4-ingredient slow cooker chicken and brown gravy supper is one of those set-it-and-forget-it meals that saves my week on busy workdays. It reminds me of the kind of comfort food my mom used to make on Sundays, but simplified for real-life schedules. Everything goes into the slow cooker in the morning, and by dinner you\u2019ve got tender, shredded chicken in a rich, savory gravy that tastes like it took way more effort than it did. It\u2019s perfect for nights when you want a cozy, home-cooked meal without hovering over the stove.
\nThis chicken and gravy is amazing spooned over creamy mashed potatoes, buttered egg noodles, or steamed white rice. If I\u2019m trying to keep things a little lighter, I\u2019ll serve it over cauliflower mash or roasted veggies. A simple side salad, green beans, or roasted carrots balance out the richness of the gravy. If you\u2019re feeding a crowd, add some warm dinner rolls or crusty bread on the side to soak up every last bit of that sauce.
\nSlow Cooker 4-Ingredient Chicken & Brown Gravy Supper
\nServings: 4<\/p>\n
Ingredients
\n1 1\/2 to 2 pounds boneless, skinless chicken breasts (or thighs)
\n2 (0.87\u20131 ounce) packets brown gravy mix
\n1 (10.5 ounce) can cream of chicken soup
\n1 1\/2 cups water
\nDirections
\n1. In a medium bowl, whisk together the brown gravy mix, cream of chicken soup, and water until smooth and well combined.
\n2. Place the chicken breasts (or thighs) in the bottom of your slow cooker in an even layer.
\n3. Pour the gravy mixture evenly over the chicken, making sure all the pieces are coated.
\n4. Cover and cook on LOW for 5\u20136 hours or on HIGH for 2 1\/2\u20133 hours, or until the chicken is very tender and easily shreds with a fork.
\n5. Once cooked, shred the chicken directly in the slow cooker using two forks, then stir it into the gravy until everything is well mixed and coated.
\n6. Taste and adjust seasoning if needed (you can add a pinch of salt and black pepper, depending on how salty your gravy mix is).
\n7. Serve the chicken and gravy hot over mashed potatoes, rice, or noodles, spooning extra gravy on top.
\nVariations & Tips
\nTo switch things up, you can use boneless, skinless chicken thighs instead of breasts for an even more tender, richer result. If you like a creamier gravy, stir in 1\/4 to 1\/2 cup of sour cream or a splash of heavy cream at the end of cooking. For a little extra flavor without adding more ingredients, sprinkle in black pepper, garlic powder, or onion powder before cooking. Want veggies built in? Add sliced mushrooms or a bag of frozen mixed vegetables during the last hour of cooking so they don\u2019t get mushy. If you prefer a thicker gravy, leave the lid off for the last 20\u201330 minutes on HIGH, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in until the gravy thickens. This recipe also works great for meal prep\u2014store leftovers in the fridge for up to 3\u20134 days and reheat for easy lunches, or freeze in portions for future busy nights.<\/p>\n","protected":false},"excerpt":{"rendered":"
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