This slow cooker shredded chicken with gravy is perfect to spread over biscuits, mashed potatoes, or stuffing, but can also be added to vegetables for a tasty pot pie filling.
Scale toservings (original: 8)
Ingredients
Chicken Breast
1.0 c
Water
2.0 tsp
chicken bouillon granules
1.0 tsp
dried rosemary
1.0 tsp
dried sage
1.0 tsp
Garlic Salt
1.0 tsp
Black Pepper
1.0 c
Butter
1.0 c
All Purpose Flour
9.0 c
Chicken Broth
1.0 tsp
Salt
Instructions
1.Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
2.Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3.Shred chicken with 2 forks and leave in the slow cooker on Low.
4.Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
