Slow Cooker Creamy Chicken NO SOUP Recipe

Chicken with a creamy gravy and made with absolutely no canned soup.

Even though we used chicken, London broil, venison, and boneless pork all can be substituted for chicken.

We added some fresh herbs however dried in a pinch will work.

The family favorite is serving this over Garlic Mashed Potatoes or as a covered smothered-in gravy chicken sandwich with thick hard-crusted Italian bread.

No matter what you decide on be it pasta noodles, rice, or even on a bed of roasted vegetables, the gravy this makes is irresistible in flavor.

Scroll down and hit print to avoid the ads and if you don't have a slow cooker, this can be made on the stovetop.

Easy Step by Step

1. spray the slow cooker with cooking oil
2. Add chicken with seasonings and broth
3. Set the slow cooker on high for 4 to 6 hours
4. Remove the chicken
5. Add the slurry of cornstarch and cream whisked together and simmer until that thickens on high in the slow cooker
6. Prepare what you prefer serving over
7. Serve suggestions can be over rice, pasta, bread, vegetables, or polenta.

Tips

1. add a pinch of cayenne pepper for a spicy sauce
2. make any kind of mashed potatoes whether homemade or instant, baked
3. if you prefer thick gravy simmer it longer  
4. slice the meat to at least 1/4 inch in thickness (it's okay if it shreds and is very tender)
5. add more granulated garlic 
6. add mushrooms, onion, and peppers for additional flavor
7. chicken is adequately cooked at 165 degrees in the widest part
8. for a garnish that looks pretty top with freshly chopped parsley
9. best served over a bed of rice, potatoes, pasta, thick sliced bread,  or biscuits

Shopping List (scroll down to the printable recipe card for exact measurements and hit print for no ads)

• boneless chicken, pork tenderloin, London broil, venison roast
• cornstarch
• chicken broth
• granulated garlic powder
• parley and basil
• heavy cream
• a little water, chicken broth, or white wine for the cornstarch
• dried basil and oregano
• salt to taste
• pepper
• serving ideas: bread, pasta, potato, rice, polenta

What to Serve with Chicken and Brown Gravy

Garlic Mashed Potatoes
Egg Noodles
Roasted Vegetables
Fried Cabbage
Keto Mashed Cauliflower
Hard Crusted No Knead Bread
Long Grain and Wild Rice

slow cooker chicken and gravy, slow cooker no soup creamy chicken, chicken with pasta, chicken recipes

chicken recipes, slow cooker recipes

Italian, American

Yield: 4

Author: Claudia Lamascolo

Slow Cooker Creamy Chicken NO SOUP Recipe

A delicious slow cooker creamy gravy made in a slow cooker with no soup added. This is served over pasta, bread, potatoes, or polenta.

Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M

Ingredients

• 1 pound boneless chicken breast with skin removed ( 2 large ones)
• Note: you can also use boneless pork tenderloin or London broil
• 2 cups chicken low sodium broth
• 1 tablespoon granulated garlic powder
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh basil leaves
• 1/2 teaspoon black ground pepper
• salt to taste after cooking and for the pasta water
• 1/4 cup cornstarch ( you will need water, chicken broth or white wine to make a smooth flurry)
• 1/2 cup heavy cream
• salt to taste
• 1/2 pound of any pasta (we used linguine cooked to package instructions)
• Optional: sliced mushrooms can be added to the chicken, sliced pepper, onions for additional flavors

Instructions

1. Spray the interior of a 4 or 5-quart slow cooker with cooking oil spray.
2. Turn the slow cooker to high. (this will cook on high for 4-6 hours or on low 6-8 hours)
3. Place the chicken broth in the cooker with the chicken, herbs, and granulated garlic.
4. Remove the chicken when the middle has reached 165 degrees using an instant-read thermometer and set it aside keeping warm and covered.
5. In a measuring cup add the cornstarch, and water and whisk together until smooth then add the cream and blend together.
6. Pour that into the slow cooker on high heat, until the sauce thickens ( this takes around 5 to 8 minutes). and start to boil the water for the pasta you choose to serve this with.
7. Note: you can also serve this over rice, biscuits, baked potatoes, on top of polenta, or on hard-crusted bread.
8. Slice the chicken ( don't do this ahead of time as it will dry out) add back to the pot place on warm. until the pasta is cooked.
9. Cook the pasta according to package instructions in salted water and drain.
10. Serve the pasta with sliced chicken on top of the cooked pasta or whatever else you prefer in the substitutions mentioned.

Notes

Tips

1. make any kind of mashed potatoes whether homemade or instant, baked
2. if you prefer thick gravy simmer it longer  
3. slice the meat to at least 1/4 inch in thickness (it's okay if it shreds and is very tender)
4. add more granulated garlic 
5. add mushrooms, onion, and peppers for additional flavor
6. chicken is adequately cooked at 165 degrees in the widest part
7. for a garnish that looks pretty top with freshly chopped parsley
8. add a pinch of cayenne pepper for a spicy sauce
9. best served over a bed of rice, potatoes, pasta, thick sliced bread, or biscuits

Nutrition Facts

Calories

287.51

Fat (grams)

14.43 g

Sat. Fat (grams)

7.69 g

Carbs (grams)

11.26 g

Fiber (grams)

0.35 g

Net carbs

10.91 g

Sugar (grams)

1.08 g

Protein (grams)

27.68 g

Sodium (milligrams)

177.52 mg

Cholesterol (grams)

106.2 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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