Crockpot Chicken and Gravy over Homemade Mashed Potatoes and Velveeta Mac and Cheese
Crockpot Chicken and Gravy:
Ingredients:
- 1.5 pounds boneless, skinless chicken breast
- 1 cup chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 packet chicken gravy mix (about 1 oz)
- ½ teaspoon black pepper (or to taste)
- A few dashes of ranch seasoning (optional, but adds great flavor)
Instructions:
- Prepare the crockpot: Lightly spray the inside of your crockpot with non-stick spray or use a crockpot liner for easy cleanup.
- Layer the chicken: Place the chicken breasts in the bottom of the crockpot, ensuring they are spread evenly across the base.
- Mix the gravy: In a bowl, combine the chicken broth, cream of chicken soup, and chicken gravy mix. Stir well until smooth and all the ingredients are incorporated.
- Add seasoning: Pour the gravy mixture over the chicken breasts. Sprinkle with black pepper and ranch seasoning to add a little extra flavor.
- Cook: Cover the crockpot with the lid and cook on low for 6 hours (or high for 3-4 hours). The chicken should become tender and easy to shred.
- Shred the chicken: After 6 hours, carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return to crockpot: Once shredded, return the chicken to the crockpot and stir it back into the gravy mixture. Let it sit for a few minutes to absorb the flavors.
Homemade Mashed Potatoes:
Ingredients:
- 5 large russet potatoes, peeled and cubed
- ½ cup unsalted butter (1 stick)
- ½ cup milk or heavy cream (more if needed)
- Salt and pepper to taste
- Optional: garlic powder, sour cream, or cream cheese for added flavor and creaminess
Instructions:
- Boil the potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over high heat. Cook the potatoes for 15-20 minutes or until fork-tender.
- Drain the potatoes: Once cooked, drain the potatoes in a colander and return them to the pot.
- Mash the potatoes: Add the butter and mash the potatoes using a potato masher or hand mixer. Slowly add the milk or cream until the potatoes reach your desired consistency.
- Season and mix: Season with salt, pepper, and optional garlic powder or sour cream for extra richness. Mix until smooth and creamy. Keep warm until ready to serve.
Velveeta Mac and Cheese:
Ingredients:
- 1 pound elbow macaroni or shell pasta
- 8 oz Velveeta cheese, cubed
- ½ cup milk
- Salt and pepper to taste
- Optional: a pinch of paprika or garlic powder for added flavor
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (usually 7-9 minutes), until al dente.
- Prepare the cheese sauce: In a small saucepan, melt the cubed Velveeta cheese over low heat. Stir continuously to prevent burning. Add the milk and stir until the cheese is completely melted and smooth.
- Combine pasta and cheese: Drain the cooked pasta and return it to the pot. Pour the melted cheese sauce over the pasta and stir until all the noodles are coated evenly.
- Season: Season with salt and pepper to taste. Optionally, add a pinch of paprika or garlic powder for extra flavor. Keep warm until serving.
To Serve:
Place a generous scoop of mashed potatoes on the plate, top with shredded chicken and gravy. Serve the Velveeta mac and cheese on the side for a comforting, indulgent meal! Enjoy!