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
Connie Osment Dalton says
I made this today and we loved it. The only thing I did differently was that I coated my chicken in flour first. I just wanted to be sure the gravy would be thick enough for my liking. It was so good! I was really surprised that such a simple gravy would be so packed with flavor. This is a keeper for sure!
Patti Harshey says
Looking to make this with boneless pork chops and pork gravy packets. Would cream of mushroom work for the soup – or would some other cream soup be a better fit?
Gaile says
Golden mushroom soup is very good on pork.
Sarah Olson says
I will try that. Wondering why I haven’t bought it before!
Patti Harshey says
Hey, could you make this with boneless pork chops and pork gravy – plus a can of cream of mushroom soup?
Heather says
I don’t have gravy packets but have onion/mushroom soup mix packets. Think it would be an okay substitute?
Sarah Olson says
Yes that would work fine! 🙂
Sandra Wright says
Hi, I’ve used about 3 Tbsp of flour mixed with dry chicken broth, garlic powder and minced onion. Or canned chicken stock. Just whisk in good. I experiment with this dish. It is the best ever and our family favorite!!
Sarah Olson says
I’m so happy to hear that! When I first made this recipe, I couldn’t believe how easy/good it was and why I hadn’t been making it my whole life. 🙂
linda says
I use a box of chicken broth,, and no water.and it is not to salty, makes really great gravy
Dee says
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!
Sarah Olson says
I haven’t tried it, but I am thinking hours on high would work great. 🙂
Christine says
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!!
kim says
What if you don’t have a cream of chicken or mushroom soup and no time to run to the store….
Sarah Olson says
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.
Colleen says
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 !
Sarah Olson says
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.
heather says
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?
Sarah Olson says
I think it would do well as a freezer meal!
Chris C. says
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.
Sarah Olson says
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.
Patti Harshey says
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!
Sarah Olson says
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!