Slow Cooker Chicken and Gravy
408 CommentsUpdated Jan 22, 2026
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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 easy 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.
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!