Chicken and Gravy - Slow Cooker
(Calories do NOT include the rice, noodles or potatoes.)
Calories 260 (18% from fat)
Fat 5 grams
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 95 mg.
Sodium 1116 mg.
Carb. 9 gram
Fiber 0 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 39 gram
Ingredients
1 can (10.5 oz.) cream of chicken soup
(We used Campbell's Heart Healthy Cream of Chicken Soup.)
1/2 cup reduced sodium chicken broth
1/2 tsp. black pepper, ground
2 packets (.87 oz. each) chicken gravy mix
(We used McCormick Chicken Gravy.)
2 1/2 pounds, boneless, skinless chicken breasts
Our taste testers took one bite and said it reminded them of a deconstructed chicken pot pie, all the creamy, cozy flavor without rolling out a single crust. Toss everything in, walk away for four hours, then shred and stir. That's it.
Spoon it over mashed potatoes, egg noodles or rice. Want to boost the protein? Serve it over our Bone Broth Rice. The full recipe is here: https://webefit.com/Recipes/SideDishes/rec_sid_065.html
1. In a bowl, whisk together the cream of chicken soup, chicken broth, black pepper and gravy mix until smooth.
2. Cut the chicken breasts into four pieces, or six for larger breasts, and place them in the slow cooker. Pour the soup mixture over the chicken, cover and cook on low for 4 hours.
3. Remove the chicken, shred it with two forks or a hand mixer, and return it to the slow cooker. Stir to coat, then cover and TURN COOKER ON HIGH for 30 more minutes.
4. Serve over rice, noodles or mashed potatoes.
Yield: 6 Servings
You can freeze individual servings for easy re-heating later.
Reheat from frozen for about 45 seconds, stir, then heat for an additional 45 to 60 seconds until hot. Keep a cover on to prevent it from splattering.
