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.
Hi. I made this tonight for dinner. My twin sister shared this recipe with me giving it excellent reviews. I’m really looking forward you it. My question is, I’m counting calories so please forgive me, how many calories would be in a serving? And how much is a serving?
Hi Cheryl, I do not have that info. So sorry!
I followed this exact recipe and used my instapot on high pressure poultry setting and it was excellent! Thank you!
I’m going to make this tomorrow using frozen bone in chicken breast. I probably will set the timer for 9 hours. I like the peas and carrot sautéed in the bacon grease idea.
So excited to try this tonight, i only havefrozen chicken breast what would your recommend cooking wise? Or should i jusy go buyy fresh?
I think it would be fine, just keep the lid on the entire time.
May seem like a silly question, but do you know a estimated count on calories for this meal?
Not a silly question at all! But I do not have that info.
Could I prep this and put it in the freezer? if so, do I need to leave anything out?
I think this would be fine in the freezer, definitely leave out the cream until you cook it, that’s my only thought!
I made this for dinner tonight. I added chicken broth instead of water, the full 2 cups in the directions from the gravy packet, and half of a white onion. I also went a little heavier with the seasonings. I thickened just before serving with a little flour/water mixture. Delicious! We will definitely have this one again soon. Served over mashed potatoes with parmesan zucchini sticks on the side.
I love your version Linda, thanks for sharing!
Made this with the addition of half a diced onion and some sliced mushrooms. Served over mashed potatoes with green beans on the side and we loved it. Cooking time was right on. Thanks!
Great additions Toni! I’m glad you enjoyed it.
I made this early last week and it was a hit. I did do a few minor changes to the recipe though. First, I used frozen chicken thighs instead of breasts and didn’t shred them at the end but left them whole. Lastly, I changed the cook time as my slow cooker does things a LOT faster than most.
I cooked the boneless skinless chicken thighs for 3.5 hours on low and then warm the rest of the day I was at work (6.5 hours roughly). Next, I added the cream and changed it back to low while I cooked the rice.
My slow cooker must be quite warm as almost every recipe I find on this site (which I enjoy) I cook on low for roughly the time it says instead of high. I find that frozen chicken thighs in my cooker are nice and juicy yet fully cooked in about 3.5-4 hours on low plus 6-6.5 hours on warm. Chicken breasts I have not found good time yet. They almost always turn out to be overcooked and very dry.
A different recipe I tried that I found online (different site) turned my chicken to sawdust even with a lot of sauce. It was unedible :(.
thanks for letting us know how it worked for you. I bet it was good with thighs!
This looks delish. I’m planning to put it over biscuits like a dinner version of biscuits and gravy. Thanks.