Simple Shredded Chicken in Gravy

Prep Time: Cook Time: Total Time: 15 mins 4 hrs 25 mins 4 hrs 40 mins

Servings: Yield: 8 8 servings

Ingredients

• 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 (gluten-free)

• 9 cups chicken broth

• 1 teaspoon salt
  

Directions

1. Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
   

2. 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).
   

3. Shred chicken with 2 forks and leave in the slow cooker on Low.
   

4. 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.
   

5. Combine gravy and shredded chicken and serve.