Slow Cooker Chicken and Gravy
403 Comments Apr 04, 2025
Updated Jun 11, 2025
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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 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
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.
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.
Can you use chicken tenderloins instead of breasts? This way, you will already have your portions. If so, how long should you cook them?
Low on 5 hours should word great!
Lovely recipe thank you
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.