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INGREDIENTS:
2 lbs boneless, skinless chicken breasts
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 packet chicken gravy mix
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup sour cream
Chopped fresh parsley (for garnish)
DIRECTIONS:
Place the chicken breasts in the bottom of your crockpot.
In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken gravy mix, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
Pour the soup mixture over the chicken in the crockpot, making sure the chicken is well-coated.
Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is tender and cooked through.
Once the chicken is cooked, remove it from the crockpot and shred it with two forks.
Stir the sour cream into the gravy in the crockpot until well combined.
Return the shredded chicken to the crockpot and mix well to coat the chicken with the gravy.
Serve hot, garnished with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 6-8 hours (low) or 4-5 hours (high) | Total Time: 6-8 hours 10 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
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