Slow Cooker Chicken and Gravy
408 CommentsUpdated Jan 22, 2026
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This comforting crockpot chicken and gravy delivers tender chicken in a rich, savory gravy—perfect for busy weeknights or easy family dinners.
If you love comfort food, then you’ll love this chicken and gravy recipe that I’ve been perfecting for years. It’s a staple in our house, and it may be the most requested recipe from my daughter.
Key Ingredients
Boneless chicken breasts that cook until perfectly shreddable
A blend of dry gravy mix and cream soup for a rich, homestyle sauce
Black pepper and water to round out the savory, no-fuss gravy
How to Make Crockpot Chicken and Gravy
- Add the gravy ingredients to a bowl, then add that and the chicken to the slow cooker.
- Let it cook low and slow until the chicken is tender.
- Shred the meat, stir, and thicken the gravy if needed.
Cook’s Notes & Variations
Since this recipe has only a few ingredients, it’s easily adjustable to suit your own tastes.
- Turn the gravy into bacon gravy by adding 8 slices of cooked bacon (chopped or crumble). – or try my chicken with bacon and gravy recipe.
- For a creamier gravy, stir in a 1/4 cup of sour cream or heavy cream before serving.
- If the gravy is too (this can happen if your chicken has a lot of moisture), mix 2 tablespoons each of cold water and cornstarch, stir it into the slow cooker, then cover and cook for 10 more minutes to thicken.
- 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.
- Add herbs (dried or fresh). Thyme or oregano are great choices.
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 steamed white rice is also a classic side.
- For other sides, we love stove-top stuffing (or easy slow cooker stuffing).
- Canned corn or steamed green vegetables round out the meal well.
Featured Comment
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.
– Andre
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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More favorite Slow Cooker Chicken Recipes:
Crockpot Shredded Chicken is great for tacos, sandwiches, or meal prep.
For a full dinner in one pot, try Chicken, Potatoes and Green Beans. Or go cozy with Chicken Cordon Bleu Casserole—cheesy, creamy, and comforting.
Craving Tex-Mex? Crockpot Chicken Enchilada Casserole has all the layers you love—shredded chicken, sauce, cheese, and tortillas.
If I were to make half the recipe (I only cook for myself) how long would you recommend cooking it for?
7 hours on low, would work great!
I am making this on Friday. Do you serve it over rice or potatoes? I can’t wait to try it, it looks so good.
I usually serve this over mashed potatoes, but rice would be really good!
I would love to try this tomorrow. I would like to add red potatoes and onion to the pot. Would you recommend that me to add any more gravy ingredients???
It should be fine with the amount if gravy in the recipe, unless you are doing a ton of potatoes and onion, you could just Add 1 more gravy packet and probably 3/4 cup more water.
How many does this serve?
This recipe serves about 4. 🙂
Could you do this in the oven? I know, I know – this is for crockpot cooking, however my husband can’t seem to figure out how to like things that are not cooked in the oven – silly man. This sounds so wonderful for our cold MN nights!! Thank you!!
Cooking this in the oven would be worth a try, I’m sure it would taste great. Just cover in foil, I would try baking this at 350 degrees for an hour, check to see if the chicken is cooked, if not, cook a little longer.:)
Thank you for the info! I’ll update when we try it!
Yes you can cook the chicken breasts in the oven. I fry them medium high till little browned then put in casserole dish. I put a little water in frying pan to remove the chicken bits from bottom of frying pan. Then pour that over the chicken.Then l put a can of cambells mushroom soup then cover and cook at 350 for an hour to hour and 15 minites depending on size of breasts. Hope that helped
Now I know where my wife got the recipe from. She woke up not feeling well and left the recipe on the counter and hinted this would be nice for dinner. I took a look, went to the store and viola- even I can do it.
So thanks!
That’s so great Harry, what a great husband. You will love this recipe!
I applaud you Harry! If only I could get my hubby to try! Your wife is lucky to have you.
Wondering what difference might be if made with boneless, skinless thighs instead of breasts? Thank you.
I think boneless skinless thighs would be wonderful. It would be dark meat chicken and gravy, and have a richer flavor.
Thank you so much. Looking forward to making this in tonight or tomorrow. Will let you know. Thank you so much for the recipe.
Hi Sara would you recommend this same recipe for bone in legs?
I don’t see why not, I would probably brown the legs first in a skillet. Let me know how it turns out!
The legs were AWESOME Sara!!! So awesome that I had to fix it a second time for my family! Thank you so much!!
Fantastic! I’ll have to try legs now!
I used boneless, skinless, thighs and it was wonderful. I also used Cream of Mushroom soup instead. Didn’t have the cream of chicken soup. Also used a little Kitchen Bouquet to darken the gravy. My husband doesn’t like white sauces so I always add Kitchen Bouquet!
I am trying this tonight!! I added a bit of poultry seasoning to give it more flavor. It smells wonderful already!
I am making this again tonight and had to look up the recipe.. I realized I never commented on how it was last time!
My kids loved it!!! They even requested the leftovers for lunch the next day!!! They are picky eaters, so it’s hard to find something that everyone likes!
would the breast be bone in or out? Skinned or skinless?
Boneless skinless chicken breasts:)
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.