Simple Shredded Chicken in Gravy
Description
This slow cooker shredded chicken with gravy is perfect to spread over biscuits, mashed potatoes, or stuffing, but can also be added to vegetables for a tasty pot pie filling.
Ingredients
•
6 (6 ounce) skinless, boneless chicken breast halves
•
1 cup water
•
2 teaspoons chicken bouillon granules
•
1 teaspoon dried rosemary
•
1 teaspoon dried sage
•
1 teaspoon garlic salt
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1 teaspoon ground black pepper, divided
•
1 cup salted butter
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1 cup all-purpose flour
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9 cups chicken broth
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1 teaspoon salt
Directions
1
Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
2
Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Shred chicken with 2 forks and leave in the slow cooker on Low.
4
Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
5
Combine gravy and shredded chicken and serve.