Description
A comforting, stick-to-your-ribs chicken and gravy recipe, perfect for weeknights or chilly weekends.
Ingredients
- 4 chicken breasts (boneless and skinless)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 packet ranch dressing mix
- Salt and pepper to taste
- Cooked rice or mashed potatoes for serving
Instructions
- Place the chicken breasts in the crockpot in a single layer.
- In a bowl, whisk together the cream of chicken soup, chicken broth, ranch dressing mix, and a pinch of salt and pepper until smooth.
- Pour the soup-and-broth mixture evenly over the chicken, ensuring pieces are coated.
- Cover and cook on LOW for 6–8 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
- Remove the chicken and shred with two forks, then return it to the crockpot and stir to coat in gravy. Serve over cooked rice or mashed potatoes.
Notes
Use boneless skinless thighs for juicier meat. Substitute cream of mushroom if needed. For lower sodium, choose low-sodium broth and adjust salt to taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American