Creamy Chicken and Gravy

Remove the skin from the chicken drumsticks. A paper towel can help get a better grip.

In a bowl, toss the skinless drumsticks with olive oil, seasoned salt, dried parsley, paprika, adobo seasoning, and sazon seasoning until fully coated.

In the basin of a slow cooker, add water and the brown gravy mix. Whisk until combined.

Stir in the cream of chicken soup, sliced white onion, julienned red bell pepper, and minced garlic.

Nestle the seasoned chicken drumsticks into the sauce mixture.

Season the top with black pepper and place a small cube of butter on each piece of chicken.

Cover the slow cooker and cook on high for 4 hours.

After 4 hours, flip the chicken drumsticks over in the sauce.

In a small bowl, whisk together the heavy cream and corn starch to create a slurry.

Pour the slurry into the slow cooker and stir to combine. Cover and cook for another 20 minutes to thicken the sauce.

Remove the chicken drumsticks from the slow cooker. The meat should be very tender.

Stir 2 tablespoons of butter into the sauce until melted.

Shred the chicken meat off the bones, discard the bones, and return the shredded chicken to the sauce in the slow cooker.

Serve the creamy chicken and gravy over buttered egg noodles.