Creamy Crockpot Chicken & Gravy

Creamy Crockpot Chicken & Gravy

Ingredients

2 lbs boneless, skinless chicken breasts

1 (10.5 oz) can cream of mushroom soup

1 packet Lipton onion soup mix

1 cup heavy whipping cream

½ teaspoon black pepper

½ teaspoon garlic powder (optional)

Salt to taste

Cooked white rice, for serving

Instructions

1. Prepare the Crockpot: Lightly grease the inside of your slow cooker with nonstick cooking spray.
2. Add the Chicken: Place the boneless, skinless chicken breasts in a single layer at the bottom of the crockpot.
3. Add the Soup: Pour the entire can of cream of mushroom soup over the chicken, spreading it evenly to cover the chicken breasts.
4. Add the Seasonings: Sprinkle the Lipton onion soup mix evenly over the chicken. Add black pepper and garlic powder, if using.
5. Pour in the Cream: Slowly pour the heavy whipping cream over everything. Gently stir the sauce around the chicken to combine the ingredients.
6. Slow Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
7. Shred the Chicken: Remove the cooked chicken breasts and shred them using two forks.
8. Combine Everything: Return the shredded chicken to the crockpot and stir until completely coated in the creamy mushroom gravy. Let it warm for another 10–15 minutes.
9. Serve and Enjoy: Spoon the creamy shredded chicken and gravy over warm white rice. Add freshly cracked black pepper if desired.