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I’m very excited to share this healthy crockpot chicken and gravy recipe with you. Seasoned boneless skinless chicken breasts cook slowly in chicken sauce in a crockpot until tender. The chicken gets shredded, and the sauce is thickened into a gravy. The chicken and gravy smothers either a pile of mashed potatoes, rice or mashed cauliflower.
This version of crockpot chicken and gravy is healthier and lighter than the original but just as delicious and comforting. Swapping out cream of chicken soup for 98% fat free cream of chicken soup and using corn starch to thicken instead of heavy cream are the main calorie saving swaps. What I love about this recipe is all the work is done in the crockpot and the shredding is done with the Kitchinaid stand mixer. I like to use the silicone scraper paddle attachment to do the job and pulse the machine as to not pulverize the meat, rather shred it. You can always shred with a couple forks, but this method has the chicken done in 30 seconds.
The final result is a soul comforting meal that no one will know is the lighter version. The lightest option for a side is mashed cauliflower. If you’ve never had it, it’s basically a light fluffy version of mashed potatoes with way less calories and carbs. They’re creamy and delicious and a great way to keep the entire meal macro-friendly. You can’t go wrong with any of those sides. However, because it’s homestyle flavor, it doesn’t pair well with pasta.
Healthy Crockpot Chicken and Gravy
Ingredients
- 3.5 lbs boneless skinless chicken breasts trimmed
Seasoning for Chicken
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
Gravy
- 1/2 yellow medium onion diced
- 2 c chicken stock
- 2 cans 98% fat free cream of chicken soup Campbell's
- 1 packet dry onion soup mix Lipton
- 2 tbsp Better than Bouillon chicken base
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1/8 tsp ground thyme
Thickener
- 2 tbsp corn starch
- 4 tbsp chicken sauce in crockpot
Instructions
- Turn crockpot on low heat.
- Trim 3.5 lbs chicken breasts, roughly 5 breasts.
- Season chicken on both sides with garlic powder, salt and pepper. Set aside.
- To the crockpot add cream of chicken soup, chicken stock, Better than Bouillon chicken base, dry onion soup mix, garlic powder, pepper, dried oregano and ground thyme. Whisk until fully combined.
- Add chicken to the crockpot and submerge fully in the sauce.
- Add diced onions to the crockpot.
- Cover and cook for 6 hours.
- Remove chicken from the crockpot.
- To a bowl add corn starch. Add 4 tablespoons of sauce from the crockpot to the cornstarch and mix until fully incorporated and smooth. Pour into the crockpot and turn to high heat. Cover.
- Shred chicken. Add back to the crockpot once the sauce has thickened some.
- Stir together and turn on warm if not ready to serve.