Made with chicken breasts, crispy bacon, and chicken gravy mix, this Slow Cooker Chicken with Bacon Gravy is a delicious, one-pot substitute for a restaurant-style dinner. It’s packed with so much flavor, that your family is sure to request this comfort food more often.
Serve this delicious meal alongside a generous helping of Slow Cooker Sour Cream and Onion Mashed Potatoes and Slow Cooker Green Beans.
Why you should try this chicken with creamy bacon gravy recipe
You may have seen my other recipe for slow cooker chicken and gravy. It has always been a great basic recipe for adding extra ingredients to, 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.
Although I can’t do crispy chicken in the slow cooker, I sure can do the chicken and bacon gravy! I’ve found this chicken and gravy recipe to be super easy to make, especially with minimal ingredients. The prep time is quick and the cooking time is perfect for yielding fork tender chicken. My family loved this restaurant-style rendition of smothered chicken with creamy gravy – yours will too!
Recipe Ingredients
- Chicken Breasts: Boneless skinless chicken breasts are the best option to use for this recipe both for cooking evenly and shredding easily.
- Chicken Gravy: You’ll need two packets of chicken gravy dry mix.
- Bacon: Sliced and cooked.
- Seasonings: Pepper, dried thyme, and minced garlic (or garlic powder) are the only seasonings you need for an amazing taste.
- Water: Mixed with the chicken gravy.
- Heavy Cream: This is added at the end as a thickening agent. You can use light cream or even half and half.
Step-by-Step Directions
Step One – Add the chicken to the slow cooker. Sprinkle over the pepper, thyme, garlic, and cooked crispy bacon.
Step Two – In a small bowl mix together the gravy mix packet and the 1¼ cup water until smooth.
Step Three – Pour the gravy over the chicken.
Step Four – 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, shred the chicken with 2 forks.
Step Five – Add the heavy cream.
Step Six – Give everything a good stir and serve over rice, mashed potatoes, or a side of your choice. Enjoy!
How to serve
- This delicious chicken and gravy can be served over a bed of rice, mashed potatoes, or egg noodles.
- If you want to pair it with sides, I recommend green beans, roasted carrots, or a baked potato.
Recipe FAQs
Yes. Just make sure they are boneless and skinless for the best results.
Yes. The gravy thickens during the cooking process. If you want it thicker, you can make a thickening slurry with flour and water or milk. Add the flour mixture after or with the heavy cream.
Place any remaining chicken and gravy in an airtight container and keep in the fridge for up to 4 days. When ready to re-enjoy the leftovers, they can be warmed up over medium heat. This meal can also be frozen.
I don’t advise on frozen chicken for some studies suggest that it isn’t safe.
I have not personally tried it, but a reader did, and this is what she said: “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!”
More Slow Cooker Chicken Recipes:
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoning Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Italian Chicken and Gravy
- 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:
Sarah’s Notes:
- Place any remaining chicken and gravy in an airtight container and keep in the fridge for up to 4 days. When you’re ready to re-enjoy the leftovers, they can be warmed up over medium heat. This meal can also be frozen.
- Chicken thighs can be used instead of chicken breasts, just make sure they are boneless skinless chicken thighs.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Yvonne M Surette says
I used Food Lion Brand dry gravy mix. Just delicious.
Anonymous says
Can you make this in instapot instead of slow cooker?
Sarah Olson says
I have not tried, I apologize. I’m unsure if a burn warning would go off with the initial liquid being so thick.
Ally says
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!
Sarah Olson says
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.
Laurie says
Can I use frozen chicken? How much longer?
Sarah Olson says
I don’t give advice on frozen chicken for some studies suggest that it isn’t safe.
Candy says
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. ♀️
Sam says
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
Sarah Olson says
I would serve it over rice or unsalted potatoes.
Christina says
Slice a potato in half, lay on top to absorb the excess salt
TheGoofyOne says
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..)
Georgie says
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!
Sarah Olson says
Thank you for that info!
Bobbi says
This is so good and easy to make!!! Family loved it!!!
Janet says
Can this be frozen?
Sarah Olson says
Yes, this will freeze fine.
Pat says
Hi Sarah,
I can’t wait to try this . Can I use light cream, or even half and half instead of the heavy cream?
Sarah Olson says
Yes, that should work great.
Michelle says
Can you use bone-in chicken breasts?
Sarah Olson says
Yes. Those will work fine. I usually remove the skin before serving.
Pat says
Is heavy whipping cream the same as heavy cream?
Sarah Olson says
Yes 🙂