Slow cooker chicken and gravy
Fall-apart chicken in a savory homestyle gravy over creamy mashed potatoes, the kind of dinner that fixes a bad day.
- 275 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.35 a serving
- 430 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1¼ lb chicken breasts
- 1 can cream of chicken soup
- 1 cup chicken broth
- ½ cup milk
- 2 tbsp butter
- 1½ cups instant mashed potatoes
- 12 oz frozen green beans
From your pantry
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp black pepper
- 1½ tbsp cornstarch
- 1½ cups water
- ¼ tsp salt
Each serving has about 430 calories, 38 g protein, 34 g carbs and 15 g fat, and costs about $2.35 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No chicken broth? Vegetable broth or bone broth works.
- No milk? Half-and-half works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Lay the chicken in the slow cooker. the soup, broth, thyme, garlic powder and pepper together and pour it over.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cover and cook on LOW for 3 to 4 hours, until the thickest breast reads 165°F.
Timer: 210 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Lift the chicken onto a board and it into big pieces with two forks.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
the cornstarch into 2 tablespoons of cold water to make a , it into the gravy, return the chicken, cover, and cook on HIGH 15 minutes, until thick.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Slurry. A slurry is cornstarch or flour stirred into a little cold water until smooth. Stirred into a simmering sauce, it thickens it within a couple of minutes without lumps.
How you’ll know: It looks like milk with no lumps, and the sauce turns glossy and thick once it bubbles again.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Timer: 15 min
Bring the water, milk, butter and salt in a over high heat, in the potato flakes, and take it off the heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heat
Dolly’s tip: Stir just until fluffy. Beating instant potatoes makes them gluey.Microwave the green beans as the bag directs.
Spoon the chicken and gravy over the mashed potatoes with the green beans on the side.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
