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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
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
Patrick says
This recipe looks simple and great Sarah!
Daniela Starr says
I know this is a silly question but when you use the can of soup do you make the soup or just use empty the can of soup in the crock pot.
Sarah Olson says
Just use what’s in the can, don’t add extra water then what the recipe calls for 🙂
Daniela Starr says
Thank You. Not knowing has stopped from making a number of dishes .
Diane Stelling says
I made this & it IS easy and delicious. I found it a bit too salty. Perhaps using the 2 cups water would help OR use canned chicken gravy instead of packets IF it has less salt. I’ll definitely make it again!
Sarah Olson says
Thanks Diane for the feedback!
Gloria says
I am making this in the oven tonight because I got involved I too many projects who c h did not include my crock pot! I am sure it will be delicious and bet my grandsons will ask for it again. I will let you know tomorrow. Gloria
Sarah Olson says
Let me know how it cooks in the oven 🙂 I hope your grandson like it!
rodger says
Whats the 2 cups of water for that ppl are talking about the recipie says 1,3/4 ???
Sarah Olson says
I changed it, it wasn’t turning out as thick as I wanted it to! I’ll delete those comments 🙂
lynn says
this recipe was a hit in my home!
there are 8 of us all together so i had to multiply the recipe a couple times to feed everyone. they wouldnt stop talking about how delicious it was.
i always make extra for left overs and the next day they were gone.
i served it with egg noodles or mash cause i have picky people in my house LOL it went well with both choices.
Cheryl McDaniel says
I have a 4lb pack of drumsticks that I’d like to use in this recipe, for my oldest son that is coming home today from his first year of college!!!! Should I brown/broil them before putting them in the slow cooker? If so, about how long on each side? Also, how much gravy should I use?….The drumsticks will be at least two layers high. Thank you!!
Sarah Olson says
I would double the gravy, and cook on high for 3 1/2 to 4 hours or low for 5, then take the chicken out and broil for 5 minutes or so on each side, watch them carefully so they don’t burn.
Charlene Staples says
Could you use bone in with skin?
I was wondering if it got to dry with no bone or skin
Sarah Olson says
Hi Charlene, The problem with bone in for 8 hours, it would be very moist, but chicken would be so tender that the bones turn into little splinters, and the skin would be soggy. I’m sure theres a way to do it cooking it for less time, and maybe throwing the chicken under the broiler for a few to crisp it up.
Ron Bertulli says
Made this the other night, made the gravy from chicken stock and added mushrooms. Did not use potatoes or bread, put it over rice. The plates came back clean.
Sarah Olson says
Oh rice would be so good! Glad your family liked it Ron!
Samantha says
I am going to try this recipe for a potluck and need to try and figure out what the ingredients would need to be to serve around 20 people.
Sarah Olson says
If I was doing this for 20 I would do 4 pounds pounds of chicken. And times the gravy recipe by 3. And Cook on low for 8 hours. Let me know if you have more questions!
Marina says
Used Cream of mushroom and brown gravy. Skipped the mashed potatoes and just used dinner rolls, so delish!
Sandy says
Recipe states 2 cups water.