Crockpot Chicken and Gravy is one of the easiest comfort food dinners I make, and it never fails to deliver rich, savory flavor. With just a few ingredients and minimal prep, this slow cooker recipe creates tender shredded chicken smothered in a thick, delicious gravy. It’s cozy, satisfying, and perfect for busy days.
Why You’ll Love This Recipe
I love how effortless this meal is. I just toss everything into the slow cooker, and by dinner time I’ve got a comforting, homemade dish ready to go. The chicken is fall-apart tender, the gravy is creamy and flavorful, and it pairs perfectly with mashed potatoes, rice, or even biscuits. It’s budget-friendly, great for meal prep, and a family favorite.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts (or thighs)
chicken gravy mix packets
cream of chicken soup
chicken broth or water
garlic powder
onion powder
black pepper
optional: sour cream or cream cheese for extra creaminess
chopped parsley (for garnish)
directions
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I place the chicken in the bottom of the crockpot.
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In a separate bowl, I mix together the chicken gravy packets, cream of chicken soup, chicken broth, and seasonings until smooth.
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I pour the mixture over the chicken, making sure it’s fully coated.
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I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is very tender.
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Once cooked, I shred the chicken right in the crockpot using two forks and stir it into the gravy.
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If I want a creamier texture, I stir in a spoonful of sour cream or cream cheese before serving.
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I serve hot over mashed potatoes, rice, noodles, or biscuits, and garnish with chopped parsley if I want to dress it up.
Servings and timing
This recipe makes about 4–6 servings. Prep time is 5 minutes, and cook time is 6–7 hours on low or 3–4 hours on high.
Variations
Sometimes I add mushrooms or frozen peas in the last hour for extra flavor and texture. I’ve also made it with turkey instead of chicken. When I want a richer dish, I stir in a splash of heavy cream or use cream of mushroom soup for a deeper flavor.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. For longer storage, I freeze it in meal-sized portions for up to 2 months and thaw overnight before reheating.
FAQs
Can I use frozen chicken?
Yes, I’ve used frozen chicken breasts, but I make sure to cook it on low and check that the internal temperature reaches 165°F before serving.
What can I serve with this?
Mashed potatoes, egg noodles, white rice, or even stuffing work great as a base. I also like it with roasted veggies or a side salad.
Can I make this recipe creamier?
Definitely. I stir in a bit of sour cream, cream cheese, or even a splash of cream at the end for extra richness.
Can I double this recipe?
Yes, I’ve doubled it easily in a 6-quart crockpot. I just make sure not to overfill and allow a bit of extra cooking time if needed.
Do I need to sear the chicken first?
Nope—this recipe is designed to be completely hands-off. The chicken turns out flavorful and tender without any searing.
Conclusion
Crockpot Chicken and Gravy is one of those comforting, low-effort meals I can always count on. It’s creamy, satisfying, and full of flavor with barely any prep. Whether I’m feeding the family or looking for a cozy meal to meal prep for the week, this recipe never disappoints.
Print
Crockpot Chicken and Gravy
- Prep Time: 5 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: Up to 7 hours
- Yield: 4–6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This Crockpot Chicken and Gravy is the ultimate comfort food dinner—tender shredded chicken slow-cooked in a rich, creamy gravy. With minimal prep and just a few pantry staples, this easy slow cooker chicken recipe is perfect for busy weeknights or cozy weekends. Serve it over mashed potatoes, rice, or biscuits for a hearty, satisfying meal the whole family will love.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 packets chicken gravy mix
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth (or water)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Optional: 1/4 cup sour cream or 2 oz cream cheese (for extra creaminess)
- Chopped parsley, for garnish
Instructions
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Place chicken in the bottom of the crockpot.
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In a bowl, whisk together gravy mix, cream of chicken soup, broth, garlic powder, onion powder, and pepper.
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Pour mixture over the chicken, fully coating it.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
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Shred chicken with two forks directly in the crockpot and stir into the gravy.
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If desired, stir in sour cream or cream cheese for a creamier texture.
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Serve hot over mashed potatoes, rice, noodles, or biscuits. Garnish with chopped parsley.
Notes
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Add mushrooms or peas during the last hour for extra flavor.
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Substitute turkey for a variation.
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Use cream of mushroom soup for a deeper, richer flavor.
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For a thicker gravy, cook uncovered for the last 30 minutes.
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