In a rich gravy, chicken is shredded. Spread over biscuits, mashed potatoes, stuffing, or use as a pot pie filling by adding vegetables. The slow cooker is mostly set and forget.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 25 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 (6 ounce) skinless, boneless chicken breast halves
- 1 cup water
- 2 teaspoons chicken bouillon granules
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper, divided
- 1 cup salted butter
- 1 cup all-purpose flour
- 9 cups chicken broth
- 1 teaspoon salt
Instructions
- Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
- Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with 2 forks and leave in the slow cooker on Low.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
- Combine gravy and shredded chicken and serve.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 15 g |
| Sodium | 2138 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Halved the recipe (only two of us). Only change was to drain some of the water from the chicken. Frozen breasts had too much of their own. Served over biscuits. I’ll be making it again for company on the weekend. Awesome comfort food.
Great, but also kind of a common-sense recipe a lot of us just intuit without a recipe. That being said, it’s nice to have exact measures… One caution: this recipe has: 1) sodium in the chicken broth (all chicken broth has added sodium, reduced or not) 2) mucho mucho sodium in the bouillon granules! 3) sodium, obv. in the garlic salt… too much salt for those on reduced-sodium diets, let alone those of us that just don’t like overly salty foods. I don’t use garlic salt. I use garlic *powder* … also, a little onion powder. Finally, I like to add sundried red peppers, chopped, into the final roux mixture… a lot of Pot Pie recipes have a little red pepper in them… just adds that little extra “Pot Pie” flavor boost!
Made twice, with the rosemary and sage, it was at best edible. 2nd time left out the rosemary and sage and went with head-on, full-strength cajun seasoning. Turned out quite yummy. Used better than boullion cubes one chicken and one vegetable. Now it is a 5!
Simple but delicious! Very easy and feeds a crowd very inexpensively! W e served ours over rice and can’t wait to have the leftovers over mashed potatoes! I made one third of the recipe, using 2 chicken breasts and it would easily feed 4 people. Next time I might try adding the spices to the gravy instead of on the chicken. Thanks for sharing this recipe!