Carmen’s Chicken and Gravy has become one of the most requested recipes in our house and friends alike! Think about it…. chicken thighs smothered in gravy and slow cooked all day to perfection! Sounds yummy right?! Lets go ahead and get you set up for a tasty dinner.
- 1 1/2 pound of skinless boneless chicken thighs (breasts/tenders can do, but not the same!)
- 1 32oz Beef Broth, low sodium (TRUST ME!!)
- 1 packet of chicken gravy, low sodium
- 1 packet of zesty Italian dressing (powder)
- Seasonings to taste: smoked paprika and black pepper
- cornstarch and water
- my go to appliance 3-1 Ninja Cooking
Add chicken to Ninja or slow cooker. In a bowl, mix gravy and dressings packets together with broth; pour over chicken. Season chicken to taste with smoked paprika and black pepper. Turn slow cooker to LOW for 4.5 hours.
Thirty minutes prior to finishing, remove chicken, place in a bowl and shred using two forks. Note – chicken should shred with ease, if there’s any resistance, it needs to cook a little longer. Set shredded chicken aside and stir gravy to nice consistency. At this time you’ll want to make a cornstarch slurry (1tbsp cornstarch/1tbsp water) – stir vigorously until smooth. You may do this step 2-3 times to get the gravy to a consistency of your liking. Remember after you add the slurry you’ll want to place the lid back on the device and let it cook for a few minutes. The heat and slurry will thicken up the gravy.
Once gravy is to your liking, add chicken back to cooking device and stir to fully incorporate.
Let chicken and gravy finish cooking for the remainder time – this will ensure chicken is nice and warm. Service chicken and gravy with your favorite sides: we love serving this homemade mashed potatoes with country green beans, sweet corn and biscuits.
Leave a Comment