Easy Crockpot Chicken With Gravy - cooking recipe

Ingredients

7 -8 skinless boneless chicken tenderloins or 7 -8 boneless skinless chicken breasts
1 tablespoon better than boullion chicken base
2 cups water
3 tablespoons flour

Preparation

PLEASE DO NOT ADD SALT! THE BETTER THAN BOULLION CHICKEN BASE HAS ENOUGH SALT IN IT.
2. WASH YOUR CHICKEN VERY GOOD AND THEN ADD TO YOUR CROCKPOT (I HAVE A LARGE OVAL SHAPED CROCK SO I USUALLY COOK TWO PACKAGES OF TENDERLOINS AT ONCE).
LET THE CHICKEN COOK UNTIL IT IS TENDER, I ACTUALLY BREAK MY CHICKEN UP IN THE CROCKPOT AS WE SPOON THIS OVER RICE, POTATOES OR BREAD.
TAKE A JAR WITH A LID ADD 3 T. FLOUR AND APPROXIMATELY 1 CUP OF HOT WATER, SHAKE VIGOROUSLY UNTIL FLOUR IS COMPLETELY MIXED. IF YOU DON'T HAVE A JAR WITH A LID YOU CAN MIX BY HAND IN A CUP, BUT MAKE SURE YOUR MIXTURE IS NOT LUMPY.
Add about half of your flour and water mixture to the liquid in your crockpot and stir. If it is not thick enough, keep adding small bits of flour and water mixture until you have desired thickness. IF IT IS TOO THICK, THIN IT DOWN BY ADDING SMALL INCREMENTS OF PLAIN WATER AND STIRRING UNTIL YOU REACH DESIRED THICKNESS. If it is too THIN, your flour mixture was over diluted you will need to make your flour water mixture again with a little more flour and little less water. Add it in small increments until you have reached desired thickness.
Leftovers can very easily be turned into homemade pot pies! Yum! Enjoy!