Ingredients
8
8 servings
- •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
- •1 teaspoon ground black pepper, divided
- •1 cup salted butter
- •1 cup all-purpose flour
- •9 cups chicken broth
- •1 teaspoon salt
Instructions
- Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
- 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).
- Shred chicken with 2 forks and leave in the slow cooker on Low.
- 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.
- Combine gravy and shredded chicken and serve.
Nutritional Facts
Per 8 servings
- Calories: 413
- Carbohydrate: 14g
- Fat: 27g
- Fiber: 1g
- Protein: 28g
- Sugar: 2g
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