This easy slow cooker chicken recipe is a winner! The tender chicken breasts cook low and slow, soaking up flavors and becoming super juicy. Plus, the creamy homemade gravy adds a dreamy touch!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook tenderly. If you prefer thighs, they work well too! Just note they may need slightly longer cooking time.
Chicken Broth: Use low-sodium chicken broth for a healthier option. Vegetable broth is a great substitute if you’re looking for a vegetarian option, but adjust the seasoning for flavor.
Cream of Mushroom Soup: If you want a homemade option, puree some mushrooms with cream or milk! You can also use cream of chicken or even a non-dairy cream soup if needed.
Ranch Seasoning Mix: This gives the dish a lovely flavor. If you don’t have ranch mix, use your favorite herb blend, but be cautious with the salt.
Cornstarch: This thickens the gravy. If you prefer, use flour as a substitute, but you’ll need to cook it a little longer to remove the raw flour taste.
How Do I Achieve the Best Creamy Gravy?
Making creamy gravy can be tricky, but follow these steps for success!
- After cooking the chicken, keep the juices in the slow cooker. These are packed with flavor!
- Mix cornstarch with cold water until smooth—this prevents lumps in your gravy.
- Pour the slurry into the slow cooker and stir. Turn to high heat and let it thicken, stirring occasionally for about 10-15 minutes.
- If you want a smooth gravy, you can blend the mixture with an immersion blender before adding the cornstarch.
With these tips, you’ll have a velvety gravy that’s perfect over chicken or your favorite sides!
Easy Slow Cooker Chicken Breasts with Creamy Homemade Gravy
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 packet (1 oz) ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This easy recipe takes about 10 minutes of prep time, and then you let your slow cooker do its magic for 5-6 hours on the low setting. That means you can set it and forget it while you go about your day. Perfect for busy evenings!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken breasts. Sprinkle salt, pepper, garlic powder, and onion powder over both sides of each chicken breast. This will give them great flavor!
2. Load the Slow Cooker:
Place your seasoned chicken breasts in the slow cooker, arranging them in a single layer for even cooking. You want them to be cozy but not overcrowded!
3. Mix the Sauce:
In a medium bowl, combine the chicken broth, cream of mushroom soup, and ranch seasoning mix. Stir everything together, making sure it’s mixed well and the ranch seasoning is fully dissolved.
4. Pour it All In:
Pour the creamy soup mixture over the chicken breasts in the slow cooker. Make sure the chicken is well-coated with the sauce.
5. Cook to Perfection:
Cover the slow cooker and set it to cook on low for about 5-6 hours. The chicken is fully cooked when its internal temperature reaches 165°F (75°C). It should be tender and easy to shred!
6. Make the Gravy:
Once the chicken is done, carefully take it out of the slow cooker and keep it warm. To make the gravy, mix the cornstarch with cold water in a small bowl until you have a smooth paste.
7. Thicken the Sauce:
Pour the cornstarch slurry into the slow cooker with the cooking liquid and stir everything together. Turn the slow cooker to high and cook for about 10-15 minutes, stirring occasionally until the gravy thickens up nicely.
8. Serve and Enjoy:
Slice or shred the chicken breasts and place them on plates, then ladle the creamy gravy over the top. If you like, sprinkle some chopped fresh parsley on for a pop of color and flavor. Enjoy your delicious, comforting meal!
Your tender chicken with rich, creamy homemade gravy is ready to delight your taste buds!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts for This Recipe?
No, it’s best to use thawed chicken for this recipe. If you used frozen chicken, make sure to thaw thoroughly in the refrigerator overnight for safe cooking and even texture.
What Can I Substitute for Cream of Mushroom Soup?
If you prefer not to use cream of mushroom soup, you can substitute it with cream of chicken soup or make your own by blending together cooked mushrooms with heavy cream or milk until smooth.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You may need to add a splash of broth to loosen the gravy.
Can I Make This Ahead of Time?
Absolutely! You can prepare everything, including cooking the chicken, and then store it in an airtight container in the refrigerator. Just reheat on the stove or in the microwave when ready to serve.
