3 packet chicken slow-cooks thawed breast in a broth gravy made from measured ranch, Italian dressing and chicken gravy mixes.
Use a suitable four-quart cooker and the listed mix weights rather than assuming every packet is the same size. Cook on Low, then return shredded chicken to its hot gravy.
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Why the Dry Mix Weights Matter
Whisking the dry mixes into broth first disperses them before they cover the meat. A lightly oiled insert prepares the cooker without an extra cooking stage.
Tender shreddable chicken and temperature are checked together. Warm is only a possible holding setting after cooking according to appliance directions.
Ingredients for 3 Packet Chicken
Chicken and gravy
- 3 pounds thawed boneless skinless chicken breast
- 1 ounce ranch-style dry seasoning mix
- 0.6 ounce Italian dry dressing mix
- 0.9 ounce dry chicken gravy mix
- 1 cup low-sodium chicken broth
- 1 teaspoon olive oil (Cooker insert)
Mix weights: Use one ounce ranch, 0.6 ounce Italian dressing and 0.9 ounce chicken gravy mix.
Chicken: Start with three pounds thawed boneless skinless breast.
Broth: One cup low-sodium broth combines the three mixes; no additional salt is listed.
How to Make 3 Packet Chicken
- Whisk gravy and load. Whisk the three dry mixes at their listed weights into one cup broth. Lightly grease a suitable four-quart cooker with the teaspoon oil, add thawed chicken and pour the mixture evenly over it.
- Cook on Low. Cover and cook on Low about four to six hours as needed until thick centers reach 165°F and the meat shreds readily. Warm is not the cooking setting.
- Shred and finish. Use clean tools to shred chicken, return it to the hot gravy and verify the complete mixture reaches 165°F. Divide six portions; any side is separate.
Serving 3 Packet Chicken
Share chicken and gravy into six portions with a separately prepared side if desired. For another creamy slow-cooker chicken meal, see Parmesan garlic chicken and potatoes.
Storage and Make-Ahead Notes
Refrigerate promptly in shallow covered containers at 40°F or below and use within three days. Divide the cooker batch for cooling.
Reheat needed portions to 165°F throughout, stirring chicken and gravy together. Add a little water if the stored gravy thickens.
Tips for 3 Packet Chicken
- Read packet weights: Match the listed amounts.
- Whisk before loading: Disperse dry mixes through broth.
- Start thawed: Use the specified chicken condition.
- Check tenderness too: The cooked meat should shred readily.
3 Packet Chicken FAQs
Are all three packets one ounce?
No. Their listed weights are one ounce, 0.6 ounce and 0.9 ounce.
How much broth is used?
One cup.
Does Warm cook the chicken?
Cook on Low; Warm is not the cooking setting.
Is extra salt listed?
No additional salt is listed.
How many portions result?
Six.
Food handling reference: FDA safe food handling guidance.
3 Packet Chicken with a Savory Slow Cooker Gravy Recipe
Equipment
- 4 quart slow cooker
- Whisk
- Mixing bowl
- Clean forks
- Instant read thermometer
Ingredients
Chicken and gravy
- 3 pounds thawed boneless skinless chicken breast
- 1 ounce ranch-style dry seasoning mix
- 0.6 ounce Italian dry dressing mix
- 0.9 ounce dry chicken gravy mix
- 1 cup low-sodium chicken broth
- 1 teaspoon olive oil Cooker insert
Instructions
- Whisk the three dry mixes at their listed weights into one cup broth. Lightly grease a suitable four-quart cooker with the teaspoon oil, add thawed chicken and pour the mixture evenly over it.
- Cover and cook on Low about four to six hours as needed until thick centers reach 165°F and the meat shreds readily. Warm is not the cooking setting.
- Use clean tools to shred chicken, return it to the hot gravy and verify the complete mixture reaches 165°F. Divide six portions; any side is separate.
