One Pot Chicken and Gravy
This is a great crockpot recipe for anyone who loves the taste of cream of chicken soup.
- Boneless, skinless chicken breasts
- Potatoes, quartered, with jackets
- About 3 stalks celery
- 1/2 package baby carrots
- 1 can cream of chicken soup
- 1 package dry onion soup mix
Place vegetables on bottom of crockpot. Brown chicken breasts in PAM or vegetable spray. Place over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook all day on low or 6 hours on high.
Shredded Chicken and Gravy
This is a lighter version of my Chicken and Gravy with Pasta but it is still delicious. Serve with buttered rice or cheesy mashed potatoes.
- 1 lb. chicken (I use tenderloins but you can use any boneless parts you prefer)
- 2 cans or jars chicken gravy (any brand)
- 1/2 bag baby carrots
- 1/2 tsp. dried parsley
- 2 C. mashed potatoes, already prepared
Salt and pepper chicken. Add 1/2 can gravy to room temperature slow cooker. Add seasoned chicken on top of gravy. Add remaining 1/2 can of gravy. Add carrots and cover. Cook on high for about 3 hours, or until chicken shreds with two forks.
After shredding chicken, add remaining can of chicken gravy and parsley and heat through. Serve with mashed potatoes.
Chicken and Gravy with Pasta
I came up with this recipe while altering one of my other recipes – it’s very easy and tasty!
4 chicken breasts or 8 cutlets
all-purpose flour, for dredging
2 cans or jars of chicken gravy
Kosher salt and freshly ground black pepper
2 lg. eggs
2 Tbs. extra-virgin olive oil
1 8-oz. pkg. sliced mushrooms (optional)
2 Tbs. unsalted butter
1 medium shallot, chopped fine
1/4 C. chopped flat-leaf parsley
Pound chicken breasts. Put some flour in a shallow platter and season with pepper; mix with a fork to distribute evenly. Beat the eggs and season with salt. Heat one tablespoon of the oil and one tablespoon of the butter over medium-high flame in a large skillet. Dredge chicken in the seasoned flour, and then dip them in the egg wash and coat completely, letting the excess drip off. When the pan is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. (If you want to save a few steps and calories, just sauté the chicken in the pan with butter and oil without dredging in flour and egg.) Remove the chicken cutlets to a large platter and keep warm. If the oil and butter get burned – pour out oil and wipe with paper towel – start with more oil and butter until cutlets are done. If the oil is clean after all the cutlets are done, continue – otherwise- pour off and wipe again. Simmer mushrooms in clean pan with oil and butter drippings until wilted remove to plate. Add gravy to pan and warm. Return chicken to pan and add mushrooms. Heat through. Serve over butter pasta or noodles or mashed potatoes.