Slow Cooker Chicken with Bacon Gravy
272 CommentsUpdated Mar 07, 2026
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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!”
Slow Cooker Chicken with Bacon Gravy
How to Video
Equipment
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!
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Chicken Recipes:
Slow Cooker Shredded Chicken is perfect for meal prep or adding to your favorite recipes.
Chicken, Potatoes and Green Beans or Mississippi Chicken make easy, all-in-one comfort meals.
Italian Chicken and Gravy and Fiesta Chicken Casserole bring bold, satisfying flavors to the table.
Slow Cooker Chicken Fajitas are great for a Tex-Mex night, and a Slow Cooker Whole Chicken is always a classic.
I have made this recipe many times, and it is is a favorite at our house! I’ve made it exactly as written, I’ve made it and subbed 1 can Cream of Mushroom soup for the cream, I’ve made it with the addition of Portobello mushrooms and onions ( our favorite way), we’ve eaten it over rice, over mashed potatoes, and over noodles, but our favorite way to eat it is with the addition of onions and Portobello mushrooms, and using a slotted spoon, serve it on sturdy onion Kaiser buns, then serve the gravy over rice or potatoes alongside the sandwich. AMAZING! Thank you so much for the recipe, Sarah!
Is there a substitute for chicken gravy as we don’t get them here. Can I make it from scratch? If yes,how?
I did everything word for word. It hit 5 hours and it burned on sides and all dried up!
So sorry Annabella, maybe your slow cooker runs hot.
Is the nutrition info for one serving?
yes, one serving.
LOVED LOVED LOVED IT!!! I ADDED FRESH MUSHROOMS AND IT WAS DELICIOUS . IM MAKING A PIE WITH LEFTOVERS. HUBBY LOVED IT AND IT WAS SO EASY . WILL BE A REGULAR ITEM ON OUR MENU
Do you have to cook the bacon before putting it in the slow cooker?
I recommend it. The browning of the bacon is what gives it flavor. It’s just a greasy taste otherwise.
i am making this as i type my question is can i add the bacon later so that it doesnt get to soft or does it?
It will get soft but still tastes good. You can add it later if you want it crisp.
Since I can’t find gluten free chicken gravy mix, I’m gonna have to make my own gravy. Since it won’t be powered form, how much gravy should I use?
About 2 cups
Can you please advise how long you then leave it for when adding the cream, i assume you wouldnt serve straight away as the dish wouldnt be warm?
Hi Chloe, if your slow cooker didn’t switch to warm it isn’t enough cream to make it cold. But if you want to warm it more you can put the lid back on for 15 more minutes on high.
Carb and calorie information would be helpful. My pet peeve when people have these websites with incomplete information.
Hi Barbara, I am slowing adding it on each of my older recipes. The new recipes on my site have them and eventually all will. Takes a few hours to convert each recipe. Keep in mind these are free recipes from one person, I do not have a team of people who work for me.
If youre capable of looking at this website, then youre capable of looking up the calories for this recipe.