This Slow Cooker Chicken with Bacon gravy is wonderful served over mashed potatoes!
You may have seen my other recipe for chicken and gravy. It’s always been a great basic recipe for adding extra ingredients to. I’ve had readers add potatoes, carrots and even mushrooms, but never bacon. The idea for this recipe came to me when I had a delicious crispy breaded chicken with bacon gravy the other night at our favorite restaurant, though I can’t do crispy chicken in the slow cooker I sure can do the chicken and bacon gravy!
How to make Slow Cooker Chicken with Bacon Gravy:
I start with chicken breasts, pepper, thyme, garlic and of course bacon.
Then I add 2 packets of chicken gravy and water. Note that I do not use all the water that the packets call for, I use 1 1/4 cups instead of the 2 cups. The reason being is the chicken will let off the liquid and I will be adding the cream after the chicken has finished cooking.
Below is what the chicken and gravy looks like after cooking for 3.5 hours on high.
Then I add heavy cream and shred the chicken with 2 forks.
I serve this with mashed potatoes and green beans. The gravy is very creamy and has a smoky flavor from the bacon.
- Slow Cooker Size: 3-quart or larger
- 1.5 lbs. boneless skinless chicken breasts
- ¼ tsp. pepper
- 1 tsp. dried thyme
- 1 tsp. minced garlic
- 6 slices bacon sliced and cooked
- 1.74 oz. chicken gravy dry mix packets (2 PACKETS that are .87 oz. each)
- 1¼ cup water
- ⅔ cup heavy cream ADD AT THE END
- Add the chicken to the slow cooker. Sprinkle over the pepper, thyme, garlic and bacon.
- In a small bowl mix together the gravy mix packet and the 1¼ cup water until smooth. Pour the gravy over the chicken.
- Cover and cook on HIGH for 3.5 hours or on LOW for 6 hours without opening the lid during the cooking time.
- When the cooking time is done, add the heavy cream. Shred the chicken with 2 forks and give everything a gentle stir until the gravy and the cream are mixed.
- Serve over rice or mashed potatoes.
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