Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, whisk together heavy cream, chicken broth, garlic, thyme, rosemary, salt, pepper, and lemon juice. Pour over chicken.
- Cook on low for 6–7 hours or high for 3–4 hours until chicken shreds easily.
- Carefully remove chicken and shred with two forks; return to pot.
- In a small saucepan, melt butter over medium heat. Whisk in flour to form a roux (1–2 minutes).
- Gradually whisk in 1/2 cup of the cooking liquid from the slow cooker until smooth. Return mixture to slow cooker and stir to thicken gravy (10 minutes).
- Adjust seasoning, garnish with parsley, and serve warm over mashed potatoes or rice.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- For extra richness, add 1/4 cup grated Parmesan cheese to the gravy at the end.
- Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of flour for gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 cup chicken with gravy
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg
