Slow Cooker Chicken and Gravy has tender chicken breasts in a wonderful gravy, great over mashed potatoes and white bread.
I’m always looking for an easy slow cooker recipe and this one couldn’t be easier and it’s crowd-pleasing. This is a perfect recipe to transform boring chicken breasts.
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.
How to make Slow Cooker Chicken and Gravy:
You will need these ingredients:
- Boneless skinless chicken breasts
- Chicken gravy packets
- Cream of chicken soup
- Pepper
- Water
Directions:
- 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.
- Shred the chicken and serve with desired sides.
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.
Chicken and gravy variations:
Add one or more of these ingredients to the gravy at the beginning of the cook time for a fun twist:
- Herbs such as dried thyme or oregano
- Sliced mushrooms
- Sliced onions
- Cooked bacon
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:
- Mashed Potatoes
- White bread
- Canned or fresh corn
- Steamed green vegetables
- Stuffing – homemade or Stove-top brand
- Baked potatoes
Slow Cooker Chicken and Gravy
Equipment Needed:
- Slow Cooker – 3 quart or larger
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 1.74 oz. dry chicken gravy mix (2 packets)
- 10.75 oz. can cream of chicken soup
- 1.5 cups water
- ⅛ 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.
How to Video:
Recipe Notes:
Can I use a different cut of chicken?
Yes, use one of these other cuts of chicken if desired, though the gravy will need to be thickened at end with cornstarch.- Bone-in chicken breasts, thighs or drumsticks
- Boneless skinless chicken thighs
If desired add one or more of these additions to the gravy at the beginning of cook time:
- Herbs such as dried thyme or oregano
- Sliced mushrooms
- Sliced onions
- Cooked bacon crumbles
Try one or more of these sides:
- Mashed Potatoes
- White bread
- Vegetables such as corn or broccoli
- Stove-top stuffing
- Baked Potatoes
Nutrition:
First Published: 06/09/2013
Updated 07/03/2019
Here are my other favorite Slow Cooker Chicken Recipes:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoning Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
- Slow Cooker Chicken Enchilada Casserole
What would you do with leftovers? We have a lot leftover (my kids eat like birds) Is there a way to reinvent this for night two?
You could do 2 things, do one night with mashed potatoes, one night with rice. OR toss it in pasta for the second night.
Can this be done in the oven? If so, what temp and how long?
How many cups in a serving? I’m counting calories.
Became a family favorite. Love it. Tastes so good and super easy to make.
I made this for the second time tonight, and a second set of family members gave it a good rating. I’m going to do as suggested and put what’s left in quart bags to freeze for a quick supper. I can see that it’s going to be a regular choice when I have a family supper in the future. Thank you!
What could I substitute for dry chicken packets? I have brown gravy and many others but no chicken.
Jarred gravy works, but you probably don’t have that. Brown gravy may do fine in a pinch.
I made this last night. With 2 pounds of chicken like it calls for. There was not nearly enough gravy… very disappointed it definitely needs another can of cream of chicken and maybe some half n half. But we made mashed potatoes and stuffing for this and were so disappointed that there was no gravy to pour onto these. The chicken absorbed it… I followed recipe item for item. It would of been enough gravy for maybe one pound of chicken but definitely not two.
can you use jars of chicken gravy instead of chicken gravy packet?
You can but it won’t be as thick. You can thicken it later with cornstarch and cold water if needed.
Can I use chicken broth instead of water for the gravy?
Yes! Will work fine.
Made it tonight for a small family gathering, and it was a winner. I was too tired to make mashed potatoes, so I just served it over rice with a side salad and crusty French bread. I doubled the recipe, and there is plenty left over. This would be a great recipe for a single person – just freeze single portions in bags and thaw a bag out when needed, to serve over rice, noodles, or even a biscuit!
I made this today and it was delicious thank you for the recipe