This easy slow cooker chicken with creamy gravy is a winner! Tender chicken simmers all day in a rich, tasty sauce that makes your taste buds dance.
You can serve it over rice or mashed potatoes for a cozy meal. Honestly, I just love how this dish makes my home smell amazing while it cooks. Who doesn’t love that? 😊
Key Ingredients & Substitutions
Chicken Breasts: I love using boneless, skinless chicken breasts for their tenderness. If you prefer, you can swap them for thighs; they tend to stay juicy. You can even use frozen chicken—just cook it a bit longer.
Soups: The cream of mushroom and cream of chicken soups give a rich flavor. If you’re dairy-free, use a non-dairy cream substitute or make a homemade white sauce. Canned soups are convenient but homemade can elevate the taste.
Ranch Seasoning: This adds a lovely flavor kick! If you’re out, use Italian seasoning or simple garlic powder and dried herbs. Feeling adventurous? A bit of buffalo sauce can add some zing!
Thickening Agent: Cornstarch is optional for thickening. You can replace it with all-purpose flour or arrowroot starch—just remember, different thickeners may affect the texture slightly but will still work!
How Do You Ensure Your Chicken Stays Moist and Tender?
The key to perfectly tender chicken lies in your cooking method! Using a slow cooker is great for making sure the chicken doesn’t dry out. Here’s how to get it just right:
- Always cover the slow cooker to trap moisture, as a tight seal allows steam to circulate.
- Don’t overcook! Use low heat for longer, around 6-7 hours, or high for 3-4 hours.
- If you’re using frozen chicken, add an extra hour to the cooking time. Always check the internal temperature; it should reach 165°F (75°C).
Letting the chicken rest in the gravy after cooking helps absorb the flavors and keeps it juicy. This meal is all about flavor and comfort! Enjoy!
Easy Slow Cooker Chicken and Creamy Gravy
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 packet (1 oz) dry ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time, and then you can let your slow cooker do the work! Cook it on low for 6-7 hours or on high for 3-4 hours. Perfect for a busy day when you want a tasty meal waiting for you!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts directly into the bottom of your slow cooker. They should sit nicely without overlapping too much.
2. Make the Creamy Mixture:
In a medium bowl, mix together the cream of mushroom soup, cream of chicken soup, chicken broth, ranch seasoning, garlic powder, onion powder, salt, and pepper. Stir it all together until you have a smooth, cohesive mixture.
3. Combine and Cook:
Pour this creamy mixture over the chicken in the slow cooker, making sure to cover the chicken completely. This helps keep the chicken moist while it cooks!
4. Let it Simmer:
Cover the slow cooker and set it to cook. Choose low for 6-7 hours or high for 3-4 hours. You’ll know it’s done when the chicken is tender and cooked through—not a pink sight in sight!
5. Thicken the Gravy (Optional):
If you’re a fan of a thicker gravy, take the chicken out carefully and set it aside on a plate. In a small bowl, mix the cornstarch and water to form a slurry. Stir this slurry into the gravy in the slow cooker and turn the heat to high. Cook for an additional 15-20 minutes until it thickens up beautifully.
6. Combine Again:
Once thickened, return the chicken to the slow cooker, making sure it’s well coated in that creamy gravy.
7. Final Touch:
Garnish your dish with some freshly chopped parsley for a pop of color and extra flavor!
8. Serve and Enjoy:
This amazing dish is perfect served hot over mashed potatoes, rice, or noodles. Get ready to dig in and enjoy every comforting bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just be aware that frozen chicken will require a longer cooking time. Cook on high for 4-5 hours or on low for 7-8 hours, ensuring the internal temperature reaches 165°F (75°C) for safety.
What Can I Substitute for the Cream of Mushroom Soup?
If you’re not a fan of cream of mushroom soup, you can use another cream soup, like cream of celery or cream of chicken. Alternatively, try making a homemade white sauce with milk, flour, and seasonings for a healthier option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of broth or water if needed to restore creaminess.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and sauce mixture the night before and store it in the fridge. In the morning, just pour everything into the slow cooker and set it to cook—easy peasy!
