Ingredients
3 large skinless chicken breasts (bone in)
1 (14 1/2 ounce) can chicken broth
2 (7/8 ounce) packages mushroom gravy mix or (7/8 ounce) packages brown gravy mix
Method
Sources
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Water-sealed stoneware crock for large-batch lacto-fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Water-sealed stoneware crock for large-batch lacto-fermentation
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Place chicken breasts(you may remove bones if you like) in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones. In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth. Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first. Enjoy! Note: I served this to my husband, only using 1 cup broth and 1 gravy package. I refrigerated the rest of the chicken and broth, making it again the next day with the other gravy package.