(photos coming soon)
Ingredients:
3-4 chicken breasts
1/2 tsp pepper
2 tsp minced garlic
1 tsp onion powder
1 tsp salt
2 tbsp butter
1/4 cup all-purpose flour
2 cups chicken broth
3 lbs Yukon potatoes or russet potatoes
1/2 cup milk
8 tbsp butter softened
1/2 cup sour cream
1 tbsp parsley
Instructions:
Place chicken breasts at the bottom of the crock pot. Place butter on top.
In a separate bowl mix together pepper, garlic, onion, salt, flour, and then chicken broth. Combine well with whisk.
Pour over chicken breasts.
Cover and cook on high for 3-4 hours.
Around the 3-hour mark, break apart chicken breasts and stir everything in crock pot to create a thick gravy. Cover and continue to cook for another hour.
Also, at the 3-hour mark peel and dice the potatoes.
Add the diced potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes.
Set the stove to medium-high heat.
Cook potatoes for 20-30 minutes or until tender. Drain.
Place the potatoes back into the pot and cover the potatoes for about 5 mins.
Heat up the milk until it's hot.
Pour the hot milk, softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk.
Season with salt, pepper, and parsley.
After potatoes are mashed cover with chicken gravy mix. Enjoy.
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