"This is a mash-up of several online recipes, but the idea of using chicken gravy packets came from JAP's Carol Davis. This surprisingly made all the difference. Thanks, Carol! Besides serving this over biscuits, mashed potatoes, noodles, or filling a pot pie (just add veggies!), it's delicious as a Chicken and Gravy Open-Faced Sandwich, a delight from my childhood, also made using roast beef, turkey, or meatloaf. (See Step #7.) =^..^="
"2 pounds boneless skinless chicken breasts 2 cups chicken broth or water 2 packets chicken gravy mix 1 can condensed cream of chicken soup (10.5 oz) 1 teaspoon chicken bouillon powder (like Knorr) or 1 cube of chicken bouillon, optional 1/4 teaspoon ground turmeric, optional black pepper, to taste, optional IF YOU WANT THICKER GRAVY WHEN THE CHICKEN IS DONE... 1/2 cup water 1 tablespoon (heaping) corn starch"
"In the Crock Pot, add the broth or water. Stir in the contents of the dry gravy packets. Then add the can of soup and whatever seasonings you like. Stir together well. IDEAS: 1. If you don't have any form of chicken bouillon, maybe 1 teaspoon of poultry seasoning would be good? 2. I like using that tiny bit of turmeric to give the gravy its rich color more than the taste."
Cut chicken breasts into thicker strips or leave whole; thickness affects cooking time. Combine chicken broth or water with dry chicken gravy packets and a can of condensed cream of chicken soup. Add optional chicken bouillon powder, ground turmeric for color, and black pepper to taste. Place chicken in the Crock Pot and stir into the gravy mixture. Adjust salt after cooking because the gravy packets contain salt. For thicker gravy, stir a heaping tablespoon of cornstarch into 1/2 cup water and add near the end of cooking. Serve over biscuits, mashed potatoes, noodles, or use as a pot pie filling or open-faced sandwich.
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