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What's Cookin' Good Lookin'

Everyone loves when I make this


Prep Time 10 minutes

Cook Time 8 hours Total Time 8 hours 10 minutes

We double the recipe for our family of four, for leftovers.


2 packets dry chicken gravy mix 1 10.5 oz can cream of chicken soup 2 cups water or LOW SODIUM Chicken Broth 1 lb boneless, skinless chicken breasts garlic powder, salt & black pepper to taste 1/2 cup sour cream Serve Over Rice, mashed potatoes or noodles. (We Love Rice)

Season chicken breasts - NO SALT - Add garlic powder, black pepper. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth. Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours. (I do 6 hours on low)

Once cooked, break chicken up into chunks using a fork. Stir in sour cream (if using- I don't use it because I didn't have it the 1st time on hand and found I didn't need it)

The chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt. You can always add a tad at the end when it is finished cooking.

Sour cream can add a great creaminess. Try the end result and maybe put some to the side and try with sour cream and decide if you want to add it.

Serve over rice, mashed potatoes or noodles.

WW SP: 4

Serves: 6

Serving size: 4 ounces chicken and ¼ cup gravy 228 calories, 5 g fat, 0 g sat fat, 81 mg cholesterol, 721 mg sodium, 9 g carbs, 1.6 g sugars, 1 g fiber, 37 g protein

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