Description
A comforting and easy-to-make shredded chicken gravy served over creamy instant mashed potatoes. This recipe uses a slow cooker to simmer tender chicken breasts in a rich chicken gravy mixture, resulting in a hearty dish perfect for family dinners.
Ingredients
Scale
Gravy and Chicken
- 2 cans cream of chicken soup
- 2 cans water (use the soup cans for measurement)
- 2 packets chicken gravy mix
- 2 packs chicken breast (approximately 2 lbs)
- Garlic powder, salt, and pepper (to taste)
Mashed Potatoes
- Instant mashed potatoes (prepared as per package instructions with butter)
Instructions
- Prepare the Gravy Base: In a crockpot, combine the cream of chicken soup, water, and chicken gravy packets. Stir well to mix all ingredients thoroughly.
- Season and Add Chicken: Season the chicken breasts generously with garlic powder, salt, and pepper. Place the seasoned chicken breasts into the crockpot, making sure they are fully submerged in the gravy mixture.
- Cook Low and Slow: Cover the crockpot and cook on low heat for 7-8 hours, allowing the chicken to become tender and absorb the flavors.
- Shred the Chicken: Once cooked, carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces.
- Combine Shredded Chicken and Gravy: Return the shredded chicken back to the crockpot and stir well to coat the chicken evenly with the gravy.
- Prepare Mashed Potatoes: Prepare the instant mashed potatoes according to the package instructions, adding butter for creaminess.
- Serve: Spoon a hearty portion of the shredded chicken and gravy over a scoop of the prepared mashed potatoes and serve hot.
Notes
- For a thicker gravy, you can cook on high for 4-5 hours instead of low for 7-8 hours.
- Adjust seasoning with additional salt, pepper, or garlic powder as desired before serving.
- Fresh mashed potatoes can be substituted if preferred instead of instant.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
