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.
Patricia M Worrell says
My husband is a picky eater. He questioned the the recipe but decided to try it. I did it tonight for our 8 year anniversary and he loved it. We both think this would be good over either rotini or penne pastas. Also he’s suggested taking out the gravy and pouring alfredo over it and pouring over fetuccini, I’ll let you know when we try it that way 😉 We paired it with some sparkling grape juice (white for me, red for him) and corn and poured it over mashed potatoes. 5 out of 5 stars from both of us!
Sarah Olson says
So glad you two enjoyed it and I love your serving suggestions.
Michele Carver says
I just had this and it was excellent!! I wouldn’t change a thing. Has anyone tried mixing everything (except the cream) together in the raw state and freezing it for a quick weekly meal?
Kierra says
I want to make about 8 servings do I just double everything?
Sarah Olson says
Yes! that should work fine
Kim says
How would you time this too cook in an instant pot? 20-25 minutes.
Sarah Olson says
I have not tried, sorry. But that seems right if I was going to test it out.
SCV says
Can you do this with frozen chicken and if so how would I adjust the recipe and the cooking time?
thank you.
Sarah Olson says
I would do 4 hours on high
Anonymous says
Way too much thyme. Half or less would probably work.
Sarah Olson says
Did you use leaf or ground? Ground would be too strong for this.
Jeannie S. says
Ugh…..I just put this all together and it has been cooking so far about 20 minutes. I used the ground thyme. Is there anything I can do to lessen the rhyme taste since I see that the earlier comment about it being too much.
Sarah Olson says
Hi Jeannie, I don’t think there is anything that can be done. I think it will be fine though, I love thyme. Serve with pleny of potatoes or rice and that should dissapate it.
Diane says
Would it work the same if I used chicken broth instead of the same amount of water?
Sarah Olson says
Yes! would be fine, but would be more salty
Kevin Kelly O'Brien says
Maybe I missed it in comments, but how is this KETO, if poured over rice or mashed potatoes?
Sarah Olson says
I never said it was keto. Another website deemed it was and is linking here. Gravy packets are loaded with carbs too.
Hannah says
I made this for tonight’s dinner and served it over rice with some mixed veggies on the side. super yummy! my bf cleaned his plate, definitely making again 🙂
Cecelia says
Can I use canned chicken gravy instead of dry powered packets ?! I hope it works lol it’s all in the crock pot already lol…used two can of chicken gravy so we’ll see how it works lol thanks for the recipe!!!! Can’t wait to try it!!!!
Janelle Koerner says
Any idea on nutritional facts?
Nicole says
I made this on a day that I was sick with a horrible cold and didn’t want to spend much time preparing a meal. I used the bacon pieces in the salad dressing isle so I wouldn’t have to deal with frying bacon and cleaning up that mess. I also used the Bob Evans mashed potatoes that are ready in 5 min. It was quick, easy and we all enjoyed it. I put 4 chicken breasts in and there wasn’t much gravy to go over the mashed potatoes but it was still good. Next time I will use 3 chicken breasts.