This "Slow Cooker Smothered Chicken & Gravy" is one of my easy peasy recipes and when I say easy peasy, I am not kidding! This is so easy anyone can make it and it will turn out fork tender and so full of flavor every time! This recipe does for chicken what the Mississippi Roast recipe does for a beef roast! This makes a wonderful gravy that is so good served over mashed potatoes or rice!
Here is what you will need:
6 boneless skinless chicken breasts
black pepper
1 (10 1/2 oz.) can of cream of chicken soup
1 (10 1/2 oz.) can of cream of mushroom soup
1 envelope of dry onion soup mix
16 oz. sour cream (do not use light)
7-8 strips of bacon fried crisp and crumbled
4-5 green onions sliced thin including some of the green blades (optional for garnish)
Spray a large slow cooker with nonstick spray. Lay the chicken breasts in the bottom. Sprinkle them with black pepper to taste. You really don't need to salt them, because of the sodium in the soups. If you are using frozen chicken breasts, you don't even need to thaw them. They will cook just fine.
In a separate bowl, mix the two cans of soup and the dry onion soup mix until blended. If your family doesn't care for mushrooms, you can use two cans of cream of chicken soup instead. Spread the soup mixture over the chicken breasts. Cook on low for 8 hours or on high for 4 hours.
During the last hour of cooking, add the sour cream. I like to temper the sour cream before I add it by adding some of the hot liquid to it gradually until the sour cream is no longer cold. When it's warm, it won't break when you add it and will incorporate smoothly with gravy!
When it's time to serve, sprinkle the crumbled bacon over the top and the green onion if you are using it. I think it gives the dish some nice color.
This is wonderful served with mashed potatoes or rice and there is plenty of gravy to spoon over them.
