Marsha's Version of Easy Slow Cooker Chicken and Gravy

This is a tasty Weight Watchers recipe.

Marsha's Version of Easy Slow Cooker Chicken and Gravy

6 boneless skinless chicken breasts (5-6 oz. about 2 lbs.)
2 pkg. chicken gravy mix (McCormick)
1 can (10-3/4 oz.) low fat low sodium cream of chicken soup
2 cups water
Fresh ground black pepper to taste 

Original Instructions:
Place chicken in slow cooker. In a bowl, mix together the dry gravy mix, soup, water, and pepper with a whisk until the gravy is as smooth as you can get it. Pour the gravy mixture over the chicken. Cover and cook on low for about 4 hours, until the chicken registers 165 on an instant read meat thermometer stuck into the center of the breasts. Serve over mashed potatoes, brown rice, or toast, if desired. Not so much if you are going for low-carb.

Marsha's Changes:
Instead of 6 chicken breasts, my grocery store sells HUGE chicken breasts, so I took three breasts, butterflied them and then cut them in half, basically quartering each breast. It might have been closer to 3 pounds of chicken, one pound per breast. Then, after everything had been cooking all day, I took the chicken out and placed it in an oven safe bowl covered with foil on "warm and hold" while I took the runny gravy from the Crock Pot and put it in a saucepan on the stove. Removing a small portion of the gravy and placing it in a small bowl, I whisked in 4 TBl. of flour, then returned the mixture to the saucepan full of gravy. I reheated the gravy to boiling and thickened it before serving it with the chicken and some brown rice.
Brown rice is 150 cal. a serving, and with one serving of this chicken a gravy (230 cal.) my dinner was only about 380 calories. Serve with steamed veggies or green salad for practically no extra calories (watch your dressing!) and you have a great diet-friendly dinner. Enjoy! I can't wait to try more of this lady's recipes.