Description
A comforting and hearty meal featuring tender, slow-cooked shredded chicken in a rich, creamy gravy, served over a bed of fluffy mashed potatoes.
Ingredients
Scale
For the Crust:
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup milk, warmed
- 1/4 cup sour cream
Instructions
1. Prepare the Crust:
- Place chicken breasts, diced onion, minced garlic, chicken broth, thyme, paprika, salt, and pepper in a slow cooker. Cook on low for 6-7 hours or until chicken is very tender and shreds easily.
- Remove chicken from the slow cooker and shred with two forks. Set aside. Reserve the cooking liquid.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in the reserved cooking liquid and heavy cream. Bring to a simmer, stirring constantly, until the gravy thickens.
- Return the shredded chicken to the gravy and stir to combine. Keep warm on low heat.
- While the gravy simmers, boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and return to the pot. Mash with warmed milk, sour cream, salt, and pepper until smooth.
- To serve, spoon a generous portion of mashed potatoes onto a plate and top with the savory shredded chicken and creamy gravy.
Notes
You can customize the seasonings to taste.