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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.
Made this yesterday with bone-in chicken thighs, 1/2 of a large zucchini cut into 4 pieces and 1 whole onion, quartered.
2 cups water and low sodium chicken soup; just the best and easiest meal to date in my slow cooker (which BTW I bought for $5 from CL!!).
I would have added fresh shrooms is I’d had them. sigh. Next time!!
I made a receipe like this and it had stuffing on top and baked for 8 hrs. On low. Used my homemade stuffing and boxed, make as on pkg. it was terriffic.
This recipe looks simple and great Sarah!
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.
Just use what’s in the can, don’t add extra water then what the recipe calls for 🙂
Thank You. Not knowing has stopped from making a number of dishes .
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!
Thanks Diane for the feedback!
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
Let me know how it cooks in the oven 🙂 I hope your grandson like it!
Whats the 2 cups of water for that ppl are talking about the recipie says 1,3/4 ???
I changed it, it wasn’t turning out as thick as I wanted it to! I’ll delete those comments 🙂
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.
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!!
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.
Could you use bone in with skin?
I was wondering if it got to dry with no bone or skin
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.