Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the slow cooker.
- Stir together heavy cream, chicken broth, sour cream, butter, flour, garlic powder, onion powder, thyme, salt, and pepper in a bowl.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken shreds easily.
- Shred chicken in the crockpot with two forks and stir to combine with the gravy.
- Season to taste, garnish with parsley, and serve over mashed potatoes, rice, or noodles.
Notes
- For a thicker gravy, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the crockpot during the last 30 minutes of cooking.
- For extra flavor, sauté onions and mushrooms before adding to the slow cooker.
- Use full-fat dairy for the richest, creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
