Ingredients
- 4 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs)
- 2 cups chicken broth
- 1 packet (1 ounce) onion soup mix
- 1 packet (1 ounce) chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons cornstarch (for thickening, if needed)
- 2 tablespoons water (for cornstarch slurry)
- Chopped fresh parsley (for garnish, optional)
Instructions
Pat the chicken breasts or thighs dry with a paper towel to remove excess moisture. This helps the seasonings stick better and enhances the texture of the chicken.
In a medium bowl, whisk together the chicken broth, onion soup mix, chicken gravy mix, garlic powder, onion powder, black pepper, and paprika. Stir until everything is well combined.
Place the chicken in the slow cooker, ensuring the pieces are evenly spaced. Pour the seasoned broth mixture over the chicken, making sure each piece is well-coated.
Cover and cook on low for 6 hours or high for 3-4 hours. Avoid lifting the lid too often, as this releases steam and can increase cooking time.
If you prefer a shredded texture, use two forks to gently pull apart the cooked chicken. It should be tender and easy to shred. Otherwise, you can leave the chicken whole for a more classic presentation.
Stir in the heavy cream to give the gravy a smooth, velvety finish. If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Slowly stir the slurry into the slow cooker and cook for an additional 15 minutes until the gravy thickens.
Spoon the creamy chicken and gravy over mashed potatoes, rice, or biscuits. Garnish with fresh parsley for a pop of color and flavor. Enjoy your comforting, home-cooked meal!
- Prep Time: 10 minutes
- Cook Time: 6 hours
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g