Slow Cooker Chicken & Gravy I
This is good and really easy. Keep in mind folks, use the shortcuts listed on this site for the gravy mix and soup, not only will this reduce the cost a lot, you eliminate the extra salt and preservatives. I did not take photos when I made this, just think of a slow cooker pot with gravy in it covering the chicken, you get the idea. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 5 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 5 minutes mins
Course Main Dish
Cuisine American
- 1 kilo chicken breasts, boneless and skinless, OR skinless thighs
- 2 packets dry chicken gravy mix, Shortcut
- 1 can condensed cream of chicken soup, Shortcut
- 1 3/4 cups water
- 1/8 teaspon ground black pepper
Put the gravy packets, cream of chicken soup (or cream of mushroom soup), water, and pepper in your slow cooker and whisk until the gravy and soup are smooth as possible, any lumps will cook out.
Add the chicken breasts OR thighs.
Cook on Low setting for 5-6 hours.
When the chicken is done, use a large spoon to remove chicken to plates, it will be fall apart tender. Serve with mashed potatoes with gravy ladled over the top. Serve with a vegetable for a complete meal.
Chicken breasts will cost about 88 Baht/Kilo, thighs even less. For 4 people this is about 75 cents per meal, even less for 6 people. Make the gravy mix and soup yourself for a greater savings. If you do not want to make the gravy shortcut, just use 2 tablespoons of flour and 1 rounded teaspoon of chicken stock powder.
Variants would include using thighs or legs instead of breasts. Also adding a handful or two of fresh or canned, sliced mushrooms about an hour before it is done would work well also.
Shortcuts: Gravy Mix, Condensed Cream of Chicken Soup.
Adapted from an internet recipe.