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Slow Cooker Creamy Chicken

Slow Cooker Creamy Chicken: Astonishing 1-Pot Wonder


  • Author: basmer1517
  • Total Time: 6 hours 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

Description

A comforting and nearly effortless one-pot meal, this Slow Cooker Creamy Chicken & Gravy is a weeknight winner. The rich, creamy gravy coats tender chicken, making every bite delicious and homestyle. It’s versatile, serving perfectly over mashed potatoes, rice, noodles, or biscuits, and is great for leftovers.


Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1½ cups chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • 1 tsp dried parsley (plus extra for garnish)
  • ½ cup sour cream (optional, for extra creaminess)

Instructions

  1. Lightly grease the inside of your slow cooker with cooking spray or butter.
  2. Place the chicken in a single layer at the bottom of the slow cooker.
  3. In a mixing bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, onion powder, paprika, black pepper, salt, and dried parsley until smooth.
  4. Pour the mixture over the chicken, ensuring all pieces are well coated.
  5. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easy to shred.
  6. Once cooked, shred the chicken directly in the slow cooker using two forks.
  7. Stir in sour cream at this point if desired for extra creaminess.
  8. Spoon the creamy chicken and gravy over your chosen base (mashed potatoes, rice, noodles, or biscuits).
  9. Garnish with extra parsley.

Notes

  • Chicken thighs offer a richer flavor and remain moist after long cooking.
  • Add sour cream at the end to avoid curdling.
  • If you prefer a thicker gravy, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) 30 minutes before the end of cooking.
  • Assemble everything in the slow cooker insert the night before and refrigerate to cook fresh in the morning.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze for up to 3 months; thaw overnight and reheat gently.
  • Prep Time: 5 minutes
  • Cook Time: 6 hours (on low)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: Information not available
  • Sugar: Information not available
  • Sodium: Information not available
  • Fat: Information not available
  • Saturated Fat: Information not available
  • Unsaturated Fat: Information not available
  • Trans Fat: Information not available
  • Carbohydrates: Information not available
  • Fiber: Information not available
  • Protein: Information not available
  • Cholesterol: Information not available

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