Comfort Meal Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup chicken broth that's low in sodium
02 -
Two envelopes (1.74 ounces) chicken gravy mix
03 -
Half a cup of sour cream
04 -
2½ pounds of thawed boneless, skinless chicken breasts
05 -
One standard can (10.25 ounces) of cream of chicken soup
06 -
Salt, preferably Kosher, to your liking
07 -
Black pepper, freshly ground, adjusted to taste
→ For Serving
08 -
Mashed potatoes or cooked rice
09 -
A sprinkle of freshly chopped parsley for garnish
# Instructions:
01 -
Set the chicken breasts flat at the base of your slow cooker.
02 -
Grab a medium bowl and mix the chicken broth, gravy mix, and the cream of chicken soup until it's smooth.
03 -
Spread the prepared gravy over the chicken. Cover and leave it to cook on low for about four hours or until the chicken reaches 165°F (74°C).
04 -
After cooking, use two forks to shred the chicken while it's still in the slow cooker. Let it soak in the sauce.
05 -
Mix in the sour cream and adjust the flavors with Kosher salt and a bit of black pepper.
06 -
Spoon the chicken with its gravy over mashed potatoes or rice. Top things off with chopped parsley, if you like.
# Notes:
01 -
To make the gravy thicker, you can dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and add it to the slow cooker 30 minutes before it's done.
02 -
Want softer results? Swap out chicken breasts with thighs.
03 -
Store leftovers in the fridge, sealed in an airtight container, for up to three days. Or freeze for two months max.
04 -
This dish is great for prepping meals ahead, and the flavors improve when left overnight in the fridge.