Chicken and Gravy Slow Cooker 3 Ingredient. This is a basic way that my church friend boasts of when it comes to busy Sundays. This recipe only requires 3 ingredients that are roasted slowly until they fall apart in a rich and savory deliciousness.
It is a 3-ingredient chicken and gravy slow cooker that is the type of recipe my church friends usually rely on during the busy Sundays: you place the pot in the kitchen before attending service, and come home to find tender chicken practically falling into a rich, peppery brown gravy. It is a contemporary Midwestern potlatch comfort food that developed as a response to our love of convenience foods of our part of the world – canned soup and dry mixes – utilized in a manner that still feels like a real comfort meal. It needs only three ingredients and virtually no actual preparation, and it offers a practical, un-fussy method of having a savory, home-cooked meal on the table when you have already a full day ahead of you.
Servings: 6
Ingredients
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2 lb. boneless, skinless chicken breasts (approximately 4 large pieces)
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2 (10.5-ounce) cans cream of chicken, condensed
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2 (0.87-1 oz) packets brown gravy mix, and 1 1/2 cups water
Chicken and Gravy: Directions
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Whisk the brown gravy mix and 1 1/2 cups of water in a medium bowl until it is mostly smooth. Mix in the condensed cream of chicken soup and stir again until all the liquids are mixed and your end product is a thick creamy beige-brown gravy base with no large lumps.
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Put the boneless, skinless chicken breasts in a single layer on the bottom of a 5–7 quart slow cooker. In case not all the pieces are the same thickness, then the thicker ones should be positioned towards the outer edges where they will receive slightly more heat.
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Pour the gravy mixture on the chicken, but be careful that all the pieces should be covered and mostly dipped. Spread the mixture with a spatula making sure that there are no dry areas of chicken left.
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Place the lid over the slow cooker and cook 6 to 8 hours on LOW or cook 3 to 4 hours on HIGH until the chicken has become very tender and you can easily break it apart using a fork. Braising will provide you with the softest fall-apart texture.
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When the chicken is cooked through and tender, place two forks in the slow cooker and shred chicken. The meat must be tender and blend in with the thick brown gravy. Stir thoroughly to ensure that all the strands of chicken are covered and the gravy appears smooth and shiny with the distinct sprinkles of pepper due to the gravy mix.
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Sample the gravy and, as you like, make it to your liking adding a slight pinch of salt or more black peppering, remembering that the soup and gravy packets are already seasoned.
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Switch the slow cooker to WARM and allow the shredded chicken to cook in the gravy 10–15 minutes and then serve. This brief rest will help absorb more of the sauce in the meat to produce that rich and savory fall-apart look that you see on the plate.
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Pile the chicken and a lot of gravy on a plate or on the side of your choice and be sure to cover one serving with a lot of the rich brown gravy.
Meatball Penne in the Slow Cooker 3-Ingredient