Chicken:
1/2 TBS olive oil
2.5 - 3 lbs chicken breasts
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp pepper
Gravy:
3 TBS butter
1/4 c. flour
1 1/2 TBS cornstarch
3 c. chicken broth, divided
1 1/2 tsp chicken bouillon
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp dried parsley
1/4 tsp paprika
1/4 tsp dried oregano
1/4 tsp dried thyme
salt to taste
For the chicken, combine the salt, garlic powder, paprika and pepper in a small bowl. Place chicken breasts on a large plate, drizzle with olive oil and then sprinkle the seasoning on both sides of each chicken breast. Transfer the chicken breasts to a lightly greased 6 quart slow cooker.
For the gravy, in a small saucepan melt the butter over medium heat. Whisk the flour into the butter and cook for 2 minutes. Reduce the heat to low and slowly whisk in 2 cups of the chicken broth. In a small bowl, whisk the cornstarch with the remaining 1 cup of chicken broth. Slowly add this mixture into the saucepan while whisking. Add the chicken bouillon and the remaining seasonings. Bring to a simmer, whisking constantly and continue to simmer until thickened to the consistency of gravy. Pour over chicken in the slow cooker.
Cook on low for 4-5 hours, until the chicken is tender enough to shred.* Shred chicken and cook on low for an additional 20 minutes. Season with additional salt and pepper to taste.
*If the gravy is too thin at this point, you can remove the chicken and transfer the gravy to a saucepan. Remove 1 cup of the gravy and whisk in 1 TBS of additional cornstarch. Slowly pour the 1 cup of gravy with cornstarch back into the saucepan and bring to a boil. Reduce heat and simmer for approximately 4-5 minutes to thicken.
I used 5 lbs of chicken and made 1 1/2 recipes of the gravy.
Source: amysrecipebook.com
Kimberly
