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Ever find yourself staring at the clock, wondering what on earth to cook for dinner? I’ve been there—on those hectic weeknights when I crave something effortless yet delicious. That’s where this Chicken Crockpot Recipes gem comes in. I first tried this recipe on a rainy evening, and let me tell you, it felt like a warm hug in bowl form. From Crockpot Recipes For Dinner to Healthy Crockpot Meals, this dish checks all the boxes: it’s simple, customizable, and oh-so-comforting. Ready for a hands-off dinner that yields juicy chicken, rich gravy, and zero fuss? Let’s dive in!
Ingredients
- 4 boneless, skinless chicken breasts (or thighs, if you prefer)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup low-sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons cornstarch + 2 tablespoons cold water (for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the crockpot. Spray the insert lightly with non-stick cooking spray. This helps with cleanup and prevents sticking.
- Layer the aromatics. Scatter the sliced onions and minced garlic on the bottom. They infuse every bite with flavor.
- Season the chicken. Pat the chicken breasts dry, then season both sides with salt, pepper, paprika, and thyme. This little step sets the stage for a flavorful gravy.
- Nestle the chicken. Place the seasoned breasts on top of the onions and garlic.
- Add the creamy base. Pour the cream of chicken soup, cream of mushroom soup, chicken broth, and Worcestershire sauce over the chicken. Don’t worry about smoothing it out—you’ll stir later.
- Cook low and slow. Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours. I always go LOW for the juiciest results.
- Thicken the gravy. About 30 minutes before serving, whisk together the cornstarch and cold water. Stir this slurry into the crockpot. Replace the lid and let it thicken.
- Shred (optional). If you love Shredded Chicken Recipes, remove the breasts, shred with two forks, then stir back into the gravy. Otherwise, serve whole.
- Garnish and serve. Sprinkle chopped parsley on top and scoop over mashed potatoes, rice, or egg noodles. Yum!
Variations
Want to switch things up? Here are a few twists to keep this recipe fresh:
- Herby Lemon Chicken: Swap half the broth for lemon juice, add fresh rosemary, and skip the mushroom soup.
- Smoky BBQ Style: Use BBQ sauce instead of cream soups, add a dash of smoked paprika, and finish with crispy fried onions.
- Curry Comfort: Replace soups with coconut milk and curry powder, then serve over rice for an Indian-inspired spin.
Serving & Tips
This recipe ranks high on my Chicken Breast Dinner Ideas list because it pairs well with just about anything. Serve it over:
- Fluffy mashed potatoes
- Steamed rice or quinoa
- Buttery egg noodles
Storage Tips: Let leftovers cool before transferring to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months. FYI, freezing works best if you shred the chicken first.
Seasonal Touch: When autumn hits, toss in a cup of diced butternut squash with the onions for a cozy, seasonal vibe. 🍂
Final Thoughts
Honestly, this Chicken Crockpot Meals staple has saved me on more than one “I-just-worked-all-day” night. It feels like cheating—dump ingredients, hit start, and walk away—yet you get a homemade taste that beats any takeout. IMO, it’s the perfect gateway to exploring more Chicken Breast Crockpot experiments. So next time you crave comfort without the cockpit-level effort, you know what to do. Happy cooking, and may your gravy always be lump-free!
Creamy Chicken & Gravy (Crockpot)
Ingredients
Equipment
Method
- Spray the crockpot insert with non-stick spray. Layer sliced onion and minced garlic on the bottom.
- Pat chicken dry and season with salt, pepper, paprika, and thyme. Place on top of the aromatics.
- Add the cream of chicken and mushroom soups, broth, and Worcestershire sauce. Do not stir.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.
- Whisk cornstarch and cold water together. Stir into crockpot 30 minutes before serving to thicken gravy.
- Optional: Remove and shred chicken, then return to gravy. Garnish with parsley before serving.
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I use frozen chicken breasts?
Yes! You can. Increase the cooking time by about 1–2 hours on LOW. Just make sure the internal temperature hits 165°F before serving.
How do I make this recipe dairy-free?
Swap the cream soups for dairy-free alternatives (like coconut milk or almond milk-based soups) and use dairy-free broth. The gravy still thickens beautifully with the cornstarch mix.
What’s the best way to reheat leftovers?
Microwave on medium power, stirring every 30 seconds until warmed through. Or reheat gently on the stovetop with a splash of broth to revive the gravy’s creaminess.
Can I double the recipe?
Absolutely! Use a larger slow cooker and double all ingredients. Cooking time stays roughly the same, but check the internal temp of the chicken to ensure it’s fully cooked.
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