Gravy Pulled Chicken. Some days you want a really good home-cooked meal, but you just don’t have the time or energy to cook. That’s where this recipe saves the day. You drop the chicken in the slow cooker, pour a simple gravy mix on top, and walk away. By the time dinner rolls around, your kitchen smells incredible and the chicken is so soft it just falls apart when you touch it with a fork. Pile it high on a bread roll or spoon it over rice — either way, everyone at the table is going to love it. And the best part? Nobody has to know how easy it was. Super soft, pull-apart chicken swimming in a rich, savoury gravy. Only 4 ingredients and 5 minutes of work — the slow cooker does everything else!
Servings: 6
Ingredients
- 2.6 pounds chicken breast
- 0.7 ounces French onion soup mix (half a 40g packet)
- 3 tablespoons Gravox powder
- 2.9 cups hot water
Gravy Pulled Chicken: Steps
- Add chicken to slow cooker: Put the 2.6-pound chicken breast straight into the bottom of your slow cooker. No need to cut it up — it goes in whole!
- Mix the gravy: In a bowl or jug, stir together the 2.9 cups hot water, 3 tablespoons gravox powder, and 0.7 ounces french onion soup mix (half a 40g packet) Mix it until it is smooth and there are no bumps left.
- Pour over chicken: Pour your gravy mix all over the chicken in the slow cooker. Make sure it covers the chicken as much as possible.
- Slow cook: Put the lid on. Cook on HIGH for 180 minutes, or on LOW for 5 hours. The chicken is ready when it is very soft and easy to pull apart.
- Pull the chicken: Use two forks to shred the chicken right inside the slow cooker. Pull it apart into thin strips and stir it through the gravy so every bit gets coated.
- Make gravy thicker (optional): If you want a thicker gravy, stir in one more tablespoon of gravox powder. Give it a few minutes and it will thicken up nicely.
- Serve: Spoon the pulled chicken and gravy onto bread rolls, or serve it over rice with some veggies on the side. Enjoy!
Notes
Handy tips:
This is great for meal prep — make a big batch and use it all week.
Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.
No gravox? Any gravy powder will work fine.