This Slow Cooker Chicken with Bacon gravy is wonderful served over mashed potatoes!
You may have seen my other recipe for chicken and gravy. It’s always been a great basic recipe for adding extra ingredients to. I’ve had readers add potatoes, carrots and even mushrooms, but never bacon. The idea for this recipe came to me when I had a delicious crispy breaded chicken with bacon gravy the other night at our favorite restaurant, though I can’t do crispy chicken in the slow cooker I sure can do the chicken and bacon gravy!
How to make Slow Cooker Chicken with Bacon Gravy:
I start with chicken breasts, pepper, thyme, garlic and of course bacon.
Then I add 2 packets of chicken gravy and water. Note that I do not use all the water that the packets call for, I use 1 1/4 cups instead of the 2 cups. The reason being is the chicken will let off the liquid and I will be adding the cream after the chicken has finished cooking.
Below is what the chicken and gravy looks like after cooking for 3.5 hours on high.
Then I add heavy cream and shred the chicken with 2 forks.
I serve this with mashed potatoes and green beans. The gravy is very creamy and has a smoky flavor from the bacon.
More Slow Cooker Chicken Recipes:
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoning Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Ranch Chicken and Potatoes
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
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Slow Cooker Chicken with Bacon Gravy
Equipment Needed:
Ingredients:
- 1 1/2 lbs. boneless skinless chicken breasts
- 1/4 tsp. pepper
- 1 tsp. dried thyme
- 1 tsp. minced garlic
- 6 slices bacon sliced and cooked
- 1.74 oz. chicken gravy dry mix packets (2 PACKETS that are .87 oz. each)
- 1 1/4 cup water
- 2/3 cup heavy cream ADD AT THE END
Instructions:
- Add the chicken to the slow cooker. Sprinkle over the pepper, thyme, garlic and bacon.
- In a small bowl mix together the gravy mix packet and the 1¼ cup water until smooth. Pour the gravy over the chicken.
- Cover and cook on HIGH for 3.5 hours or on LOW for 6 hours without opening the lid during the cooking time.
- When the cooking time is done, add the heavy cream. Shred the chicken with 2 forks and give everything a gentle stir until the gravy and the cream are mixed.
- Serve over rice or mashed potatoes.
- Enjoy!
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Love, love, love this recipe!! The last few times I’ve made it it’s ended up really watery…any suggestions on how I can thicken the gravy? Thanks!
Make sure your chicken is thawed and dried well. Try to find the thickest heavy cream your store carries, mine is usually the store brand. And if that fails, you can always add a little less water next time.
Can I use frozen chicken? How much longer?
I don’t give advice on frozen chicken for some studies suggest that it isn’t safe.
I my hubs does NOT like shredded chicken. The recipe looks good, I’ll just try not to mix it too much while chicken is still in the pot. ♀️
I’ve accidentally used chicken stock instead of gravy and the dish is soo salty!! Do you have any tips or suggestions to help save this dish for me? Thank you
I would serve it over rice or unsalted potatoes.
Slice a potato in half, lay on top to absorb the excess salt
This is now a fam fave and In the monthly rotation. I’m not trying to sound like one of “those” people who complain about a recipe yet they changed the entire thing, , but I do add a tiny dash of cayenne and a little no sodium Tony’s. It just gives it a little oompth . Also, I’ve noticed different brands of chicken gravy packets need a little dash of added bouillon powder. So if anybody finds it a little bland, it’s probably the chicken gravy. Just add a dash of chicken bouillon powder (granules, broth, cubes..)
I’ve been making this regularly for years and love it! I recently moved and had to get rid of my slow cooker sadly, but I got an instant pot instead. I did the recipe as normal, on high pressure for 7 mins, and it came out fine! Not quite as flavourful as when done in the slow cooker but definitely a great option for when you need it in a hurry!
Thank you for that info!
This is so good and easy to make!!! Family loved it!!!
Can this be frozen?
Yes, this will freeze fine.
Hi Sarah,
I can’t wait to try this . Can I use light cream, or even half and half instead of the heavy cream?
Yes, that should work great.
Can you use bone-in chicken breasts?
Yes. Those will work fine. I usually remove the skin before serving.
Is heavy whipping cream the same as heavy cream?
Yes 🙂