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.
leonie says
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
Aim says
Do you have to cook the bacon before putting it in the slow cooker?
Sarah Olson says
I recommend it. The browning of the bacon is what gives it flavor. It’s just a greasy taste otherwise.
Linda Lewis says
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?
Sarah Olson says
It will get soft but still tastes good. You can add it later if you want it crisp.
Patti says
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?
Sarah Olson says
About 2 cups
Chloe Enticott says
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?
Sarah Olson says
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.
Barbara says
Carb and calorie information would be helpful. My pet peeve when people have these websites with incomplete information.
Sarah Olson says
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.
bradley Thomas says
If youre capable of looking at this website, then youre capable of looking up the calories for this recipe.
Linda Albright says
Is it 1 &1/4 cup of water for the two packets of gravy total or 1 & 1/4 cup of water per packet?
Sarah Olson says
Only 1 1/4. The chicken will release juices and the cream at the end will be the rest of the liquid needed.
Michelle says
I’ve made this several times and I love it! I did make one small change; I carmelize a small handful of diced sweet yellow onion in the bacon fat and toss that in with the rest of the ingredients. Yum! I plan to try it in the Instant Pot next.
Amanda H says
Did you try it in the instant pot yet?
Cheryl says
I used black pepper bacon and also put a few tablespoons of some left over apricot preserves I had from topping a cheesecake…..sounds weird I know but I like to improvise……it’s starting to smell really good….thanks for the recipe
Nancy says
Could yu double the recipe
Jacki Gilert says
If you double the recipe, you will be chastised and a pox will be put on your dish meaning your family and friends will all hate it and talk about the awful meal they had at your party on various social media web sites.
So you have two options:
1) Make one batch in one slow cooker and
2) Make another batch in another slow cooker and
3) Combine the two batches.
Good grief!! Of course you can double the recipe! You can even triple or quadriple it.
Anonymous says
I only had one packet of gravy so I substituted 2 cans of cream of chicken soup as suggested with half of a can of water and it came out wonderful! It is now one of my favorites
Sarah Olson says
That’s great! Thanks for letting us know that tip!
Jessica Job says
Thank you so much for this recipe! My picky 7 year old absolutely loves this and it’s been in our rotation for a few months now. We serve it with green beans and potatoes as well. I like to add mushrooms to it, super delicious! I have a few other recipes of yours that i want to try, I’ve bookmarked at least 6! 🙂
Sarah Olson says
I’m so glad to hear this Jessica, glad to have you here!