Chicken and Gravy in Crock Pot

• porcje: 6 servings
• czas aktywny: 5 hours
• całkowity czas: 5 hours

Składniki

1 tablespoon olive oil

2 pounds chicken breasts

1 tsp EACH salt, garlic powder

1/2 tsp EACH paprika, pepper

4 tablespoons unsalted butter

1/3 cup all-purpose flour

2 tablespoons cornstarch

4 cups low sodium chicken broth, (divided)

1 1/2 teaspoons chicken bouillon (see notes)

1 tsp EACH garlic powder, onion powder, dried parsley

1/2 tsp EACH paprika, dried oregano, dried thyme

salt to taste

Wskazówki

Drizzle chicken with olive oil then season with salt, garlic powder, paprika, pepper. Transfer to a lightly greased 6-quart (or larger) slow cooker; set aside.

Melt butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook 2 minutes. Reduce heat to low and whisk in 3 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the skillet followed by chicken bouillon and all seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of thick gravy (it will thin in the crockpot). Pour over chicken in crockpot.

Cook on high for 4-5 hours or on low for 6-8 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 30 minutes. Season with additional salt and pepper to taste (I add 1/2 teaspoon salt). Serve with mashed potatoes, pasta, rice, cauliflower rice, zoodles, etc.