Chicken with Gravy and Vegetables


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Get a simple Southern meal with hardly any effort!

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Serving Size / Yield

4 servings


  • 4 lg. boneless, skinless chicken breast halves
  • one 10-oz. can cream of chicken soup
  • one 16-oz. pkg. frozen peas and carrots, thawed
  • one 12-oz. jar chicken gravy

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Cut chicken into thin slices. Spray a 6-quart slow cooker with vegetable cooking spray.  Pour soup and 1/2 cup water into slow cooker, mix and add chicken slices.  Sprinkle salt and lots of pepper over chicken and soup.  Cover and cook on low for 4-5 hours. Add peas, carrots, gravy, and another 1/2 cup water.  Increase heat to high and cook for an hour more, or until carrots and peas are tender.  Serve over biscuits. 

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