Slow Cooked Chicken with Cream Gravy

*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 

3 pounds boneless, skinless chicken breasts 
4 tablespoons My Favorite Roast Seasoning Blend
10.75 oz can cream of chicken soup


  1. Place the chicken into a 6 quart slow cooker.  
  2. In a small bowl, combine the seasoning with the chicken soup.  Fill the empty soup can with water half way and add to the mixture in the bowl.  Stir to blend. 
  3. Pour the soup mixture over the chicken and cook on low for 6-8 hours or high for 4-6 hours. 
  4. Chicken is ready when no longer pink in the middle. 
Serves 6

Go ahead and make an extra chicken so you are sure to have some left for another meal. If 3 pounds of chicken will not be enough for leftovers, go ahead and add a few extra breasts, until the slow cooker is full. Take the remaining chicken shred it.  Put this in a storage container with enough of the gravy to cover it.  Another night, reheat this mixture and serve it over any of the following options:  rice, egg noodles, or baked potatoes.  

Fill the Freezer: Dinner's In the Bag!
Fill a gallon sized freezer bag (or 2!) with the list of ingredients, remove extra air from the bag, seal and squish to combine.  Label the bag with the recipe name and date. Lay flat in freezer and store for another day. To prepare, thaw enough to remove from the bag and follow directions for slow cooker or baking.  Fill as many bags as you like!

Get the Kids Cooking:
Making frozen meals in a bag is a great time to get the kids involved.  They can fill bags, squish bags or even label bags if old enough.  Line up the supplies and let them help!

Let’s Eat!
Copyright© 2012 Around the Table with Tami

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