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.
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.
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 🙂