Slow Cooker Chicken and Gravy

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Slow Cooker Chicken and Gravy – the ultimate easy crockpot comfort meal. Just dump everything in the slow cooker and let it do all the work. The result is tender melt-in-your-mouth chicken with a creamy savory gravy!

Slow cooker meals are key to getting dinner on the table when our day is hectic! This super easy chicken recipe will not disappoint!

Plated slow cooker chicken and gravy over mashed potatoes. Served with corn and leafy greens.

Why you’ll love this recipe!

Simple Recipe – This recipe really can be a 3 to 4 ingredient chicken recipe. Stick to the chicken, gravy packets, cream of chicken soup and use water or broth. I like to add in sour cream for a little more creaminess a little pepper and garlic because my family loves it that way.
Minimal effort – Just dump those ingredients, give an stir, and let the crockpot do the work.
Family Friendly – This recipe is something the whole family will love.

If you are looking for a go-to recipe that you will make over and over, this easy chicken and gravy crockpot recipe is sure to find its way onto your table often. At least it does at our house!

Whether it is just a busy day or when everyone is craving a comfort meal, this one is at the top of the request list!

For me it’s quick to put together, for the family it’s all about the taste! They LOVE it!

Ingredients

Boneless Skinless Chicken Breast
Chicken Gravy Packets
Cream of Chicken Soup
Chicken Broth or Water
Pepper
Garlic Powder (optional)
Sour Cream

Instructions for Slow Cooker Chicken

Step 1 | Mix Ingredients in Slow Cooker

I like to just mix everything in the slow cooker (one less bowl to clean up). Pour the broth or water, cream of chicken soup, dry gravy packets, pepper, garlic, and sour cream in the slow cooker and stir until smooth.

Step 2 | Add in Chicken

Add the chicken breasts to the crockpot and move around slightly to cover with gravy mixture.

Step 3 | Cook & Serve

Place lid on the slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours.

Shred the chicken and serve.

Overhead shot of chicken and gravy in the crock pot with two forks used to shred the chicken.

Tips

Do not overcook – slow cookers vary: Every slow cooker runs at slightly different temperatures. Start checking at the lowest time setting, especially if yours runs on the high-temperature side.
Shred into bites – Shred or cut into nice thick bites. You don’t want to make them too small/thin.
To thicken: As this cooks, juices from the chicken will thin out the gravy. If desired, thicken with a cornstarch slurry. Mix ¼ cup of cold water and 3 tablespoons of cornstarch together and pour into the gravy and stir until combined. Cook for 10 or 15 minutes until thickened.
To thin or stretch gravy: Add in broth, milk, or heavy cream at the end of cook time and stir together.

Frequently Asked Questions

How to shred chicken?

The meat will be very tender and fall apart when done cooking. Simply take two forks and pull in opposite directions to pull or shred the meat. I do this right in the slow cooker, but you can also remove it to a cutting board to shred.

Can I make Chicken and Gravy in the Instant Pot?

Yes, you certainly can. The steps are a little different. Pour water or broth into the inner pot, add in the chicken. Then sprinkle on the gravy mix and seasonings. Pour soup mix and sour cream on top. Do not stir or you could get a burn notice. Cover and set for 15 minutes on manual high pressure. Let naturally release for 10 minutes and then manually release. See the recipe card below for full notes.

Variations and Substitutions:

Replace the chicken breasts with turkey breasts, chicken thighs, pork chops. Any boneless skinless meat works well with this recipe.
Veggies – In the last hour of cooking you can add any frozen veggies like peas and carrots for a pot-pie-like flavor. Add in frozen green beans, corn, or mushrooms to get those veggies in.
If you have the large containers of gravy mix you will need 4 tablespoons to replace the two packets.
Cream Soup Variation – Replace the cream of chicken with cream of mushroom or cream of chicken with herbs. I usually only use 1 can of cream of chicken but you can also use 2 cans for even more creaminess. You could also use one of each to have both the earthy mushroom and chicken flavor combined.
Change up the broth – Use vegetable or even beef broth to change the flavor. A beef broth with be even richer and darken the gravy.
If you want a darker gravy without the beef broth, you can add in a dash of Kitchen Bouquet, Worcestershire, or soy sauce.

A spoon full of slow cooker chicken and gravy with the crock pot in the background.

What to serve with Chicken and Gravy?

For sides, an easy veggie like corn on the cob or green beans works nicely. Spoon your chicken gravy over mashed potatoes, white rice, egg noodles, or even a slice of bread or toast!

Serve it with cornbread dressing (or Stove Top) and some cranberry sauce for a super easy Sunday or low-key holiday meal!

A fork full of chicken and gravy with the plated dish in the background.

Make Ahead and Storage:

Make-Ahead:

Prep this as a freezer meal. Place the raw chicken in a Ziploc freezer bag and pour the gravy mixture over the top. Store in the freezer for up to 2 months. Label ziploack bag with meal name and instructions.
When ready to cook, thaw in the refrigerator overnight and then pour into the crockpot and cook.

Storage:

Cool completely and store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freeze:

Freeze the leftover cooked chicken and gravy in a freezer-safe airtight container or zip bag for up to 2 to 3 months.

Reheat:

Place in a microwave-safe dish and microwave individual servings at 30 second intervals until warmed.
You can also place in a sauce pan and heat over low heat until warmed through.

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Recipe

5 from 8 votes

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