Slow Cooker Chicken and Gravy
389 CommentsApr 04, 2025
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Slow Cooker Chicken and Gravy is the ultimate comfort food, made with tender, juicy chicken breasts that cook low and slow in a rich, flavorful gravy. The creamy sauce is perfect for spooning over fluffy mashed potatoes, thick slices of white bread, or even rice or noodles. It’s an easy, satisfying meal that feels like a cozy, home-cooked dinner with hardly any effort.
Table of Contents
If you love comfort food, then you will love this Slow Cooker and Gravy. This recipe uses chicken breasts which turn out very juicy in the gravy that they are cooked in. This recipe is a staple in our house; my daughter requests this meal often along with mashed potatoes and corn. This is the type of recipe you would see on the menu at a diner!
Chicken and Gravy Video
How to Make Chicken and Gravy in a Crockpot:
Follow my easy guide for the BEST chicken and gravy. For the full recipe with ingredient amounts, see the recipe card below the images.
- In a small bowl add the gravy packets, cream of chicken soup, water and pepper. Whisk until smooth.
- Add the chicken breasts to the slow cooker. Pour over the gravy.
- Place the lid on the slow cooker and cook on low for 6-8 hours or high for 4 hours.
How to shred the chicken:
No fancy tools are needed to shred the chicken for this recipe. I use 2 forks and shred up the chicken right in the slow cooker with the gravy. Don’t over shred! You want some larger chunks of chicken and not turn it into tiny hairs of chicken.
Variations
Since this recipe only has a few ingredients, it’s easily adjustable to your own tastes.
- Add herbs (dried or fresh). Thyme or oregano are great choices.
- Turn the gravy into bacon gravy by adding 8 slices of cooked bacon (chopped or crumble).
- You can add additional vegetables such as sliced mushrooms, baby carrots or onions. A 1/2 cup of frozen peas can be stirred in right before serving.
- For a creamier gravy, stir in a 1/4 cup of sour cream or heavy cream before serving.
My gravy is thin, how do I thicken it?
If you add veggies to the gravy or the chicken breasts are extra juicy you may need to thicken the gravy. Here is my method:
- 2 Tbsp. cold water
- 2 Tbsp. cornstarch
After the cooking time is up. In a small bowl combine the water and cornstarch. Add to gravy and shredded chicken. Add the lid back on and let cook for 10 minutes or until thickened.
What to serve with Chicken and Gravy:
Try one or more of these options along with the chicken and gravy, I like to think of what a diner would serve with this.
- White bread (a thick and fresh white bread) is often used as a base for this chicken and gravy.
- Mashed potatoes or rice is also a classic side.
- For other sides, we love stove-top stuffing (or slow cooker stuffing).
- Canned corn or steamed green vegetables round out the meal well.
Here are my other favorite Slow Cooker Chicken Recipes:
Enjoy the rich, comforting flavor of Slow Cooker Chicken with Bacon Gravy, made with tender chicken smothered in a creamy, smoky sauce.. For something more versatile, Crockpot Shredded Chicken is a great go-to for tacos, salads, or sandwiches.
Crockpot Chicken, Potatoes and Green Beans is a complete one-pot meal with juicy chicken, seasoned veggies, and minimal prep. If you’re craving something extra cozy, Slow Cooker Chicken Cordon Bleu Casserole layers chicken, ham, and cheese with a creamy sauce for a crowd-pleasing dish.
And if you’re craving Tex-Mex, Crockpot Chicken Enchilada Casserole is packed with shredded chicken, enchilada sauce, cheese, and tortillas—everything you love in one cheesy, layered dish.
Slow Cooker Chicken and Gravy Recipe
How to Video
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1.74 oz. dry chicken gravy mix, (two .87 oz. packets)
- 10.75 oz. can cream of chicken soup
- 1 1/2 cups water
- 1/8 teaspoon black pepper
Gravy thickener if needed:
- 2 Tbsp. water
- 2 Tbsp. cornstarch
Instructions
- Add the chicken breasts (no need to pre-cook or brown)
- In a small bowl whisk together the gravy mix, cream of chicken soup, water and pepper.
- Pour the gravy mix over the chicken in the slow cooker.
- Cook on low for 6-8 hours or on high for 4 hours.
- Shred the chicken with two forks in the slow cooker.
- If your gravy is thin from the chicken being too juicy or added veggies, mix together the cornstarch and water. Add to the slow cooker along with the gravy and shredded chicken. Add the lid back on and cook high for 10 minutes longer or until the gravy has thickened.
Sarah’s Notes
- 2 Tbsp. cold water
- 2 Tbsp. cornstarch
- Add herbs (dried or fresh). Thyme or oregano are great choices.
- Turn the gravy into bacon gravy by adding 8 slices of cooked bacon (chopped or crumble).
- You can add additional vegetables such as sliced mushrooms, baby carrots or onions. A 1/2 cup of frozen peas can be stirred in right before serving.
- For a creamier gravy, stir in a 1/4 cup of sour cream or heavy cream before serving.
- White bread (a thick and fresh white bread) is often used as a base for this chicken and gravy.
- Mashed potatoes or rice is also a classic side.
- For other sides, we love stove-top stuffing (or slow cooker stuffing).
- Canned corn or steamed green vegetables round out the meal well.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I know it makes six servings, but what’s the actual serving size? A cup? A cup and a half?
I don’t have measurements, I apologize.
I’ve seen a similar recipe that uses a 12 oz. jar of gravy instead of 2 gravy packets and water and I still had a 12 oz. jar of gravy leftover from Thanksgiving so I just used that 🙂 (been trying to simplify our Thanksgivings in recent years LOL)
I learned this one late 2024 and have fixed it at least twice monthly since! This is easy, great tasting, and we look forward to the leftovers, that’s how good it is.
I am making this tonight!! We usually pour the gravy over buttery biscuits but tonight when i get home after its done cooking i am going to add dumplings to it!! So excited for dinner 🙂
So my gravy and water separated, is there any reason why that might’ve happened? There’s little bits floating to the top too, and overall doesn’t look appetizing.
Did you use frozen chicken? That could be the problem. You could strain the gravy, then add back to the pot, that would help with the appere
Making my 2nd round of shredded chicken in gravy. LOVE IT!!! I add mushrooms to my sauce and a little garlic. Mashed potato mountain with whole kernel corn in the “well” then smothered with chicken gravy. Food coma!!!! C
To make it easier you could probably use condensed cream of mushroom with roasted garlic (I’ve seen that flavor plenty of times in my area) instead of cream of chicken
I added potatoes and used it for Chicken Pot Pie filling. I rolled out a can of crescent rolls ( I cooked this by itself for 10 minutes before I added the filling and top crust) and put the filling on top then added another can of crescent rolls and baked it til brown. Delicious!
This is a favorite recipe of ours. So easy to make and delicious. Thanks.