How To make Crockpot Smothered Chicken

Crockpot Chicken and Gravy | Dump and Go Crockpot Meal | Chicken Crockpot Recipe

Crockpot Chicken & Gravy

1-2 lb chicken breasts, trimmed (2-3 chicken breasts depending on size)
1 can cream of chicken soup
2 packets chicken gravy mix
1 tsp garlic powder
1/2 tsp poultry seasoning
1/2 tsp black pepper
2 cups water

Cook on LOW for 6-8 hours, break chicken apart and serve with sides of your choice. I served this with mashed potatoes and butternut squash.
I recommend cooking on LOW for 6-8 hours but this can be cooked on HIGH for 4-5 hours.

Potatoes:
5 russet potatoes
1/2 stick unsalted butter
1/2 tsp garlic powder
generous pinch of kosher salt
pinch black pepper
1/4 - 1/3 cup heavy cream or milk

Butternut Squash:
1 large butternut squash
3 tbsp unsalted butter
1 tbsp sugar
kosher salt
cinnamon

Crockpot Recipes:

Crockpot White Chicken Chili -

Crockpot Lasagna Soup -

Five Dump & Go Crockpot Meals -

Crockpot Chili -

Crockpot Pulled Pork -

Crockpot Chicken Enchilada Soup -

Crockpot Chicken & Stuffing -

#chickencrockpotrecipe #crockpot #slowcooker
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Crock Pot Smothered Chicken Breast W/ Cream Of Mushroom

Super good

Crock Pot Smothered Chicken

Full Recipe:
There is nothing better than an easy Crock Pot dump-and-go dinner that’s hearty, healthy, and family-friendly. This slow cooker smothered chicken recipe combines just a few wholesome ingredients in one pot for a super simple and amazingly delicious meal that everyone will love!

Smothered Chicken with gravy in crock pot.

#crockpotmeals

Easy & delicious! Crockpot chicken #recipe

Easy and Delicious Smothered Chicken Recipe | 30 Minute Meals #MrMakeItHappen

Looking for some comfort food in about 30 minutes? Well, if you're short on time but don't want to be short on flavor, this is the recipe for you! Let's #MakeItHappen

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Shopping List:
2 6-8 oz boneless skinless chicken breasts
1-2 cups all purpose flour (save 1/4 cup flour for gravy)
1 onion
2 cups oil for frying (save 1/4 cup oil from frying for gravy)
2 Cups Chicken Stick (depending on how thick you want the gravy, possibly 2.5 cups)
1/4 cup heavy cream
1 packet sazon
all purpose seasoning or salt, pepper, garlic, onion powder
cayenne pepper
Italian Seasoning
2 tbsps butter
1 tsp better than bouillon chicken base
1 tbsp garlic paste
1/4 cup chopped parsley
1-2 tbsps soy sauce

Directions:
Begin by flattening the chicken breast with a mallet or rolling pin until even. Season generously.
In a mixing bowl, add flour and season generously with all purpose seasoning or salt, pepper, garlic, onion powder, Italian seasoning, and cayenne pepper, plus 1 packet of sazon. Reserve 1/4 cup of this seasoned flour for your gravy.
Slice onion into strips and set aside. Dredge chicken in flour and set aside while you get your oil up to temp.
Heat skillet over medium heat and add frying oil and get the oil up to 350 degrees. .
Fry chicken for about 3 minutes per side or until golden brown and then remove from the skillet. Drain oil from skillet (or use a clean skillet) - reserve 1/4 cup of the oil for your gravy.
Add butter to the skillet and saute onions until tender. Add chicken base and garlic paste. Add in the 1/4 cup of oil and then begin to add the flour to create your roux for the gravy. Cook the raw flour taste out (about 2 minutes)

Next, add in your chicken stock and bring to a boil. Once you reach a boil, decrease the heat and reduce to a simmer. (This should thicken the gravy)
Add in the soy sauce and heavy cream. Simmer for 3-4 minutes and season to taste. Next, add the chicken back to the gravy and simmer until the chicken reaches 165 degrees internal temp.