Old Fashioned Chicken and Gravy over Rice -Crockpot Style

After a very busy weekend in the garden and the kitchen, it was time to come home from work and have dinner almost ready to eat.  Hubby has been trolling through my Facebook feeds or Pinterest postings and found a chicken dish for the crock pot.  Now, he doesn’t like to just follow the recipes to the letter, he likes to examine them and see where he can make improvements where as some people like to try it the way it is written the first time then make improvements and changes the second time they make it.  I think you will like his improvements to give his recipe a try.

Chicken and Gravy over Rice


2 packets dry chicken gravy mix
1 can cream of chicken soup
2 cups water
1/2 cup sautéed onions
1 cup of carrots ( we used the small carrots found in the produce section)
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
1/2 cup sour cream 
 4 cups of cooked rice
Sliced scallions


Season chicken breasts with garlic powder, black pepper and just a pinch of salt on both sides, about a teaspoon.   

In your slow cooker, whisk together the gravy packets, cream of chicken soup, water and sautéed onions. Whisk until smooth. Add the seasoned chickens breast, carrots and cover with gravy.  Cook covered for 6 to 8 hours on low.  Or adjust your times based on how your crock pot functions.  Ours tend to cook faster than normal, but then again it is 23 years old!

Once the chicken is cooked through, break it up with a fork into small pieces. Stir in sour cream and serve over rice, mashed potatoes or noodles. Garnish with sliced scallions.

This came out wonderful and the additions he made we just right.  Maybe someday he will let me back in the kitchen.

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