Chicken and Gravy on Mashed Potatoes


  • 3-4 boneless skinless chicken breasts, depending on size
  • 3 teaspoons chicken bouillon (like Knorr’s) or Better than Bouillon
  • 1 can cream of chicken with Herbs soup
  • 2 cups water
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • Favorite all-purpose seasoning, salt and pepper to taste
  • Optional: chives, extra black pepper or something like Black Hawaiian Sea Salt for serving


  • In slow cooker, whisk together chicken base, soup and water. Add chicken breasts
  • Cover and cook on low for 4-6 hours
  • Shred or chop chicken to desired size. Stir together corn starch and cold water, making a “slurry”. Add slurry to slow cooker with chicken and turn to high approximately 10-15 minutes, when it thickens.
  • Season with salt and pepper to taste and serve on rice, biscuits, noodles, or mashed potatoes.
  • Optional: top with chives &/or favorite… like Black Hawaiian Sea Salt


Published by dawn

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