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
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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
Sandra Wright says
I make this all the time with frozen chicken and just before serving I shred the chicken and add a half cup of sour cream with whisk. This helps thicken it a little more. Absolutely the best dish ever!
cathy m. says
I made this tonight and it was the best chicken I ever made. I didn’t shred it like on the picture ,but I will next time now that I know how tender it is. give this a try ..I think you will enjoy the tenderness of the chicken. so yummy!!
Caitlin says
I love this recipe! I have made it many times and lately I’ve been adding mushrooms. Our 1 year old is really in to finger foods, it has made a nice addition! Thank you for this recipe, it’s great on a cold winter day!
garry says
Instead of 13/4 cups of water could I use another can of cream of chicken soup
Sarah Olson says
I think that would work ok. It may be a little on the salty side though.
Nicole Walsh says
I found your recipe on Pinterest one day and decided to make it without looking in my pantry to make sure I had everything I needed. Unfortunately, I did not have a pack of chicken gravy mix so I decided to add an envelope of onion soup mix instead. It was amazing. I’ve made it several times since then and have used onion soup mix every time. Thank you for such a great, versatile recipe.
Sareta J says
This came out amazing! I am a (recently turned) single mom to a 17 & 2 year old, plus work FT as a social worker. You can imagine how hard it is to get everyone to eat the same thing at dinner…. I refuse to get fast food and enjoy cooking but don’t have the time I used to. I saw this link on a friend’s facebook page and let me tell you, everyone LOVED it! I did mashed potatoes and corn with rolls as sides and it was so, so yummy. I can’t wait to try more recipes on your site! Thank you!
Akemi Thompson says
Can you use the jar chicken gravy instead of packs and can you use chicken stock instead of water?
Sarah Olson says
You could, but the gravy packets have a better flavor than the jarred gravy.
Brian says
We made this tonight, and it was pretty good. We used 3 pounds of chicken, and doubled the gravy. Seemed like a ton of gravy, but after sitting for five minutes or so, a lot soaked into the chicken. We probably could have done about 1.5 times the gravy ingredients, and it could have used a little salt for our tastes, but it was good enough that we didn’t walk 8 feet across the kitchen to get it. So this will definitely be added to our recipe list a couple times a month.
brandie says
I do this all the time with brown gravy, steak, and mushrooms….so good! I will have to try this
Kathi Moseman says
I made this and added a pkg of sliced shrooms and 1 pound of baby carrots…1st hour on high to make sure the chicken is hot enough (frozen chicken) and 6 hours on low…Simply Fab!!!
Sarah Olson says
The mushrooms and carrots sound awesome, thanks for the tip Kathi!
gracefullikeagazelle says
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!!
Debby says
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.