Slow Cooker Chicken And Gravy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Serve You can keep the Chicken and Gravy in the slow cooker on warm for up to 4 hours.

Step 2

Store Store leftovers in an airtight container in the refrigerator for up to 5 days.

Step 3

Freeze This dish keeps well in the freezer for up to 3 months. Cool completely and seal tightly. Allow to thaw in the refrigerator overnight before reheating.

Step 4

Reheat In Slow Cooker Heat on low for 1-2 hours until warmed through. It depends on how much leftovers you have.

Step 5

Reheat On Stove-top Place Chicken and Gravy in a medium saucepan and heat over medium-low heat, stirring occasionally until warmed through. It’s completely optional to add a splash or chicken brother or milk if you’d like saucier chicken.

Step 6

Yield 4-6 Servings

Step 7

In a small bowl, combine salt, garlic powder, paprika and pepper. Mix to combine. Place chicken breasts on a large plate, drizzle with olive oil, and then sprinkle the seasoning onto each breast, both sides. Transfer to a lightly greased 6-quart slow cooker.

Step 8

In a medium saucepan, melt butter over medium heat. Whisk the flour into the butter and cook for 2 minutes. Reduce heat to low and slowly whisk in 2 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the saucepan, along with the chicken bouillon and all the seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of gravy. Pour over chicken in the slow cooker.

Step 9

Cook on low for 4-5 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 20 minutes. Season with additional salt and pepper to taste.