Slow Cooker Chicken and Gravy have 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. Also, try my slow cooker smothered chicken, or slow cooker chicken piccata recipes.
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:
- Slow Cooker Mashed Potatoes
- White bread
- Canned or fresh corn
- Steamed green vegetables
- Stuffing – homemade slow cooker stuffing or Stove-top brand
- Slow Cooker Baked potatoes
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Slow Cooker Chicken and Gravy
Equipment Needed:
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.
How to Video:
Sarah’s Notes:
- Bone-in chicken breasts, thighs or drumsticks
- Boneless skinless chicken thighs
- Herbs such as dried thyme or oregano
- Sliced mushrooms
- Sliced onions
- Cooked bacon crumbles
- Mashed Potatoes
- White bread
- Vegetables such as corn or broccoli
- Stove-top stuffing
- Baked Potatoes
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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
mary says
would the breast be bone in or out? Skinned or skinless?
Sarah Olson says
Boneless skinless chicken breasts:)
Linda Terry says
Sounds really good,if one has feash@or dried herbs I would add thyme,rosemary,chives or whatever fresh herb you like,plus garlic.@onion.
Paula says
To make this yummy recipe easier yet, try the already made ‘Bob Evans Mashed Potatoes’ to go with it. They are the best and so quick! I’ve stopped making regular mashed potatoes since my neighbor told me about these. Great recipe!
Beth says
I use the Ore-ida mashed potatoes in the refridgerated section…they aren’t as salty, and come in flavors just as bob evans do. I haven’t made real mashed potatoes for years now and I am pleased with these. This recipe will be the next one I try..love it!
Margie says
This really sounds good.The only thing ius i can’t print the recipe because it comes out so light you can’t see it :O( lol so i take & cope it & paste it & send it to myself.Thank you for a good sounding recipe & i wi,ll be trying it.
Sarah Olson says
You will love this recipe Margie! There’s print button, in the box where the recipe is, this will make the recipe print black for printing. 🙂 Thanks for stopping by.
Debbie says
I made this tonight and we loved it. It was so easy! I had half an onion I needed to use, so I sliced it and added it to the pot. Cooked on high for 4 hours.
dearcat says
I made this for company the other night and they all wanted the recipe. I used sodium free chicken broth and threw in some fresh mushrooms. I am 76 and since learning about crock pots about one year ago, I live with mine. This is an excellent site. You are doing great, Sarah.
Sheena says
this comment is so sweet.
ellen says
Can i make this on high in the crock pot. How long do you think it will take. Was thinking of making this tomorrow for dinner. Sounds and looks delicious….
Sarah Olson says
I would say 3 1/2 to 4 hours for the high setting. It is so yummy!
Glenn says
Are the chicken breasts frozen or thawed? Can’t wait to try it!
Sarah Olson says
I used thawed chicken when I made this recipe. 🙂
Alisha Bowers says
I used frozen breasts with no issue both times that I made it!
Renee Arnell says
Chicken usually takes 4 hours on low, 8 hours if frozen. I use frozen all the time! I took a slow cooker class and they taught us you could do this. I think it’s sometimes more juicy. I even do it with beef or pork roasts – just add an additional 4 hours (so I cook roast about 12 hours).
Ross says
You run the slight risk of food poisoning if you use frozen. I use frozen sometimes and have never had a problem. The low setting in conjunction with the frozen meat provides a good breeding ground for bacteria. As long as you stir it and make sure all parts are at around 165° or higher you should be fine.
I would never use frozen if I was making it for a potluck or something where people with a weak immune system could eat it. Even a low risk is not worth it when the consequence could be severe.
Jeennifer Bradley says
Great to know!! Thank you!!
Paula says
fixing this on Saturday….sounds really good served with mashed potatoes and green beans
Joni says
This sounds like something my family would really go for. My question, the chicken in the photo looks to be shredded, but there is nothing stating to do that in the recipe?
Sarah Olson says
The chicken fell apart when I took it out if the slow cooker, I didn’t purposely shred it.:)
Meredith Piscitelli says
Haven’t you all noticed; any meat cooked in a crock-pot ends up shredding.
Right: it doesn’t change the flavor and makes it easier to use as leftover in salads &soups. Mmmmmmmmm … love my slo-cooker!
Beverly says
I am sure you can shread it after its cooked if you want do or just cut it up and eat it. However you want to do it, it wont change the flavor.
Danielle says
I’m going to try this! It sounds very yummy! I might try using chicken stock in place of the water though.
dee says
Going to do the same thing Danielle…do it all the time when using those packet gravies…just be sure to use low sodium or it will be very salty. I think I’m also going to use Cream of Mushroom soup instead.
Great recipe…who’d of thought chicken and gravy could be so easy.
Debbie says
Too salty for me
AdGoldschmidt says
So you made it or simply complaining for the sake of complaining?
Colleen says
This sounds wonderful!!!! My husband loves gravy so this should make him very happy and that makes me happy! Thanks for a great recipe!