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
Lisa Mikkelsen says
Lizzie H, I was going to ask the same thing since I have canned chicken gravy.
Sarah, what do you think? Thanks. ☺
Lizzie H says
Hi im in uk. Never seen packet gravy. So be using bisto/oxo cubes how much do u recommend? Thanks
Lisset Gutierrez says
Just made this tonight. It was really good and perfect with mashed potatoes and roasted garlicky greenbeans. However, next time I will definitely use low sodium cream of chicken and/or low sodium gravy packets. I love salt and it was a little too salty even for my taste and I used water per the instructions. I read others’ suggestions of subbing water for broth and I’m so glad I didn’t as that would’ve taken the salt over the top. I would definitely make it again.
Maria says
Tried this recipe and I loved it:) Thank you for sharing!!!
Rosanne Mader says
This is awesome. I even just made the gravy and used leftover rotisserie chicken. Just delish.
Emily says
What if I don’t have a slow cooker? =(
Sarah Olson says
Hi Emily, You could try to do this in the oven or stove-top. I haven’t tried either, so I have no advice on the temp or time. Sorry 🙁
CBM says
I thought this would probably be pretty high in sodium and I’m trying to keep an eye on that, so I only added one packet of gravy mix, decreased the water by about 4 ounces, and stirred in a tablespoon of flour to make up for the missing gravy mix. I also used low sodium cream of chicken soup. It turned out perfectly–just the right amount of saltiness, and the gravy was a great consistency. I also added some fresh chopped parsley on top to add a little color, flavor, and texture.
Angie Cole says
All your recipes look great I’m looking forward to making the chicken and gravy.☺
laura says
Yum! I modified a bit because I didn’t have all the ingredients. I did a whole chicken, two packs of gravy,2 3/4 cups of chicken broth, plus another 10 ounces of broth with corn starch in it. I didn’t have cream of chicken soup. After four hours, I pulled the chicken pieces out of the slow cooker and stuck them in the oven under broil for about 15 minutes to brown it up. I stuck it back in the slow cooker after it was browned. So tasty! Gravy was a little watery but I prefer it that way. For a thicker gravy you could use less water!
Stacia Taylor says
What type of mashed potatoes did you cook? Instant or homemade?
Sarah Olson says
I made homemade. I like this over rice even better cause it’s so much easier.
Glenn says
I wish these recipes stated the volume produced in pints or quarts. I usually try to resize them to fit in my 8 quart cooker so I can cook once and eat many. The actual quantity would help.
Sandra Wright says
Ok I think I get it now. You buy a jar of dry mix. I would use 2 Tablespoons and just an extra bit for luck lol. Am I with you now? Lol.
Mary says
Yes that is correct … wanted to know how many Tablespoons of my dry gravy mix to use in place of the packet of gravy. Thank you for your reply