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)
- 10.50 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:
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
I use a box of chicken broth,, and no water.and it is not to salty, makes really great gravy
Has anybody had success cooking this on high? If so for how long? Did it dry it out? I want to make this tomorrow for dinner!
I haven’t tried it, but I am thinking hours on high would work great. 🙂
I love this recipe! I did make a few substitutions because with two young children running to the store is a hassle. I didn’t have any cream of chicken or mushroom but I did have cream of celery. And I had to sub one packet of brown gravy for lack of chicken and it turned out amazing! I make this recipe at least once a month. Thank you!!
What if you don’t have a cream of chicken or mushroom soup and no time to run to the store….
Do you have any other soups? If not it may be fine without it! I’ve actually seen recipes with just the gravy and water.
O Sarah I can’t wait to try this yummy dish ~~ what size crockpot did you use….I always chuckle at the crockpot recipes …. no one ever says what size for their recipe….and darn I’m not an expert….but if a recipe is for a 4 qt. crockpot and cooked in a 7 qt. would that change things or dry them out terribly??? Thank you ~ I’ve pinned this recipe and would love to join your blog but my email address hasn’t been working for several months ~~ I know that should be easy but I’m 65 and handicapped ~~ so out of the loop ~~ I can taste this recipe of yours and can’t wait to try ~~ my crockpot is 7 qts. don’t mind doubling and freezing….but on a fixed income….just give me a heads up ~~ fabulous comments you have gotten!!! don’t forget I don’t have access to my email address ~ I’m on facebook !
This recipe would work fine in a 7 quart without doubling, I added the slow cooker sizes to the recipe, sometimes I forget to do that.
I am so 3excited to try this dish! I feel like one could do a lot with it 🙂 Do you think i could premake and freeze?
I think it would do well as a freezer meal!
Hi Sarah, I loved this so much. I made it just like it said. AWESOME!!! This time I don’t have 8 hours to make it. I have it in the crockpot now, and cooked it on high for 4 hours, the 4 hours was up at 3:00, but I’m not eating it until about 5:30 or 6:00. I put it on low at 3, will it be dried out or too done by 6? Thanks.
I think you could do low for another hour, then switch to warm for the last 2 hours or so. It should be fine no matter what, this recipe stays moist very well with all that gravy.
THIS IS SOOOOOOOOOOOOOO GOOD! Served it over mashed potatoes! Delicious! Thank you so much for the great recipes. I’m going to be buying your book after I post this, Sarah. And tomorrow I am making the Homestyle Pork Chops! The only question I have about those is that cooking time. We like our pork tender – 2 1/2 hours doesn’t seem like enough time to get them tender enough. I was thinking more like 6 – 8 hours on low. THANKS!
Hi Patti! I’m glad you liked the chicken and gravy! And for the pork chops, that one is my friend’s recipe. I would think cooking that one longer would be fine. You know what I did that was AMAZING was I used this recipe, but used pork gravy packets, added some herbs and a garlic clove, and used a pork roast, 8 hours on LOW. Turned out perfect. Nice to meet you!
I made this once already and it was delicious. I purposely tried to keep my chicken together and served it just like chicken dinner with cranberries and all the fixings’!!!!…….making it today as well.
I always tweak recipes to suit me, so I did brown my chicken first in a little olive oil on the stove top, used chicken stock and poultry seasoning (summer savoury)in the recipe just to add to the flavour (but just following the recipe would be good too!).
I doubled the recipe using half breast and the other half thighs..I cut the breasts up so they could all cook evenly…I plan on shredding it..should I cut down the cook time since the pieces are smaller?
You could cut down the time to six hours, but the chicken will stay moist even if it goes for 8 hours with all that gravy.
I checked it about 5hours and it was done…then turned it up to high and left the lid off while I made the potatoes. It smelled great and I was starving..I couldn’t wait any longer 3 more hours! It was delicious and my family loved it! We will definitely be having this again, thank you!
I am trying this with a pork tenderloin instead of chicken.. using pork gravy packs and cream of mushroom soup… Will let you know how it comes out.. I seared the pork roast first.. ( Hubby’s Idea).. Smells great already.. I never rally cooked in a crock pot till we moved into our RV.. Pretty cool little gadget….
Hi Patty! I have a similar recipe on my to do list! I was thinking about adding garlic and herbs. We are on our way camping now in our travel trailer, I have 3 meals planned out, it’s the best way to cook in a small space!
I just made this. It was a huge hit. I already had boiled chicken left over from chicken & dumplings so I just added that to gravy I made separate the. I added the cream of chicken. But it tasted a little bland for our tasted so I added salt, pepper & mc Cormick Montreal chicken. I had it in the slow cooker for about 2 hours on high. Very good & filling! Served over pillsbury grands homes type butter tastin’
This would be good over biscuits too like chicken a la king.
Awesome idea Sue! So many options for this dish!
My husband absolutely LOVED this! He has no idea how I “slaved” over it – ha! Soooooo easy (I put the breasts in frozen, even). He asked me to make it again the very next day…this meal will be made often in our house – thank you!
is it possible to make this for 16 people? maybe use 2 crockpots and double the recipe in each? i need something like this for our family reunion.
I think that would work great, doubling it in 2 crock pots. 🙂
My husband and I are following a low-carb diet so I replaced the bread and mashed potatoes with mashed Cauliflower and spaghetti squash. This recipe is so easy to diversify to your liking. Thank you for the idea!
(You can also grate the Cauliflower and make “rice”)
I really need to try cauliflower rice Shay. I am trying to cut back my carbs, and dinner is the hardest meal!
Sounds and looks yummy, trying this tonight!
Hi Sarah, I have a quick question. How much is in a serving? I’m trying to figure out the calories. Thanks!!
The entire recipe serves 4. So when serving divide the meat and gravy in 4. Sorry I don’t have measurements.
Oh Ok Thanks!! In your opinion, Do you think its about 1/2 c or do you think about 1 c.
I’m thinking closer to 1 cup 🙂
Thanks so much!! 🙂
Sarah, it was great putting it on for 4 hours on high. What a delicious dinner. I am going to make it for my grandsons, I am sure they will love it.
I just put mine all in the slow cooker now, I added some mushrooms to it and I used chicken broth instead of water. Really looking forward to it. I am putting it on high for 4 hours, hope it turns out ok.
Sounds great! Let me know how 4 hours on high does.