CROCK POT CHICKEN AND GRAVY

Course: Main Course
Servings: 6
Calories: 228 kcal

Ingredients

  • 6 boneless, skinless chicken breasts (5-6 ounces each, about 2 pounds total)
  • 2 packages chicken gravy mix (I used McCormick)
  • 1 can (10-3/4 ounces) low-fat, low-sodium cream of chicken soup (I used Campbell’s Healthy Request)
  • 2 cups water
  • Fresh ground black pepper to taste

 

 

Instructions

  1.  Ideal slow cooker size: 4-Quart.

  2. Place chicken in the slow cooker.

  3. In a bowl, mix together the dry gravy mix, soup, water and pepper with a whisk until the gravy is as smooth as you can get it.

  4. Pour the gravy mixture over the chicken.

  5. Cover and cook on LOW for about 4 hours, until the chicken registers 165 on an instant read meat thermometer stuck into the center of the breasts.

  6. Serve over mashed potatoes, brown rice or toast, if desired.

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