Slow Cooker Chicken and Gravy
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This Crockpot Chicken and Gravy could not be easier to make. Just a few minutes of prep, a handful of pantry staples, and you’ve got tender, shredded chicken covered in the creamiest, most delicious gravy. We’ve made this exact version three times now, and I honestly wouldn’t change a thing. It’s quick to throw together, full of flavor, and SO good served over a big scoop of mashed potatoes.
What Makes This Chicken and Gravy a Win
I grew up eating a version of this recipe. My mom would toss chicken breasts into the slow cooker with a can of cream of chicken soup, and that was it. And honestly? It was good! But this version takes that same easy dinner and gives it a little extra love. A few simple additions make a big difference in flavor without adding much extra work.
- Minimal prep: Just 5 minutes to get everything into the slow cooker. No chopping, browning, or extra dishes.
- Better flavor: Chicken gravy mix and a few pantry seasonings turn basic cream of chicken soup into a rich, savory gravy.
- Extra creamy: A little sour cream stirred in at the end gives the gravy a smooth, creamy finish.
- Easy to serve: Spoon it over mashed potatoes, rice, or egg noodles for a filling dinner with almost no effort.
I love that this recipe keeps everything simple without sacrificing flavor. It’s the kind of dinner I can throw together on a busy afternoon, forget about for a few hours, and have ready when everyone starts asking what’s for dinner. And anything that tastes this good with mashed potatoes is a win in my book.
Jesseca’s Recipe Review
Confession time. I actually hated this dinner growing up. It was my sister’s favorite, which meant we ate it ALL the time. Turns out, I didn’t hate chicken and gravy. I just needed a little more seasoning! This version has completely changed my mind, and I finally understand why my sister loved it so much. It’s creamy, cozy, and the ultimate comfort food.
Tip from Jesseca:
If you’re using chicken breasts, keep an eye on the cooking time. They’re leaner than thighs and can become dry if left in the slow cooker too long.
Crockpot Chicken And Gravy Ingredients
Nothing fancy here! Just a few pantry staples and some chicken. Most of these ingredients are things I already keep on hand, which makes this an easy dinner to throw together without a special trip to the grocery store.
- Chicken: I actually prefer boneless, skinless chicken thighs because they’re a little more forgiving in the slow cooker and don’t dry out as quickly. Chicken breasts work great too, especially with all that gravy keeping things nice and saucy.
- Cream of Chicken Soup: One 10.5-ounce can creates the creamy base for the gravy. No need to dilute it!
- Chicken Gravy Mix: One 0.87-ounce packet adds a rich, savory flavor without having to make gravy from scratch.
- Garlic and Onion Powder: These pantry staples add flavor without any chopping or extra prep.
- Poultry Seasoning: Just a little adds that classic, herby flavor you expect from a comforting chicken dinner.
- Black Pepper: Balances out the richness of the gravy.
- Chicken Broth: Helps thin the sauce to the right consistency. I recommend low-sodium since the soup and gravy mix already contain salt.
- Sour Cream: My favorite finishing touch! Stir it in at the end for a smooth, creamy gravy with just a little tang.
Substitutions and Variations
This recipe is pretty simple as written, but there are a few easy swaps you can make depending on what you have in the kitchen. Here’s what I’d recommend:
- Cream of Mushroom Soup: Out of cream of chicken? Cream of mushroom works as a substitute. It will give the gravy a slightly earthier flavor.
- Greek Yogurt: Plain, full-fat Greek yogurt can replace the sour cream. Stir it in at the very end, with the heat off, to help prevent curdling.
- Add Vegetables: Stir in frozen peas and carrots during the last 20–30 minutes of cooking for a little extra color and an easy way to add veggies.
- Make It Extra Creamy: For a richer gravy, stir in an extra tablespoon or two of sour cream before serving.
One thing I wouldn’t change? The chicken gravy packet. It’s such an easy way to add flavor without extra work, and it makes a big difference compared to using cream of chicken soup alone. I tested a few versions without it and they just weren’t the same.
Chicken Thighs Vs Chicken Breast In The Slow Cooker
Both chicken thighs and chicken breasts work great in this recipe, but I have a slight preference for thighs. They have a little more fat, which helps keep the meat tender and juicy during those longer cooking times. They’re also more forgiving if dinner ends up sitting in the slow cooker a little longer than planned.
Chicken breasts are a great option too! They’re leaner and shred beautifully into the gravy, but they can dry out if overcooked. If you’re using breasts, I recommend checking them around the 4-hour mark on LOW. Once they reach an internal temperature of 165°F and shred easily, they’re ready to go.
My pick? Chicken thighs if I want a little more flexibility with cooking time, but honestly, you can’t go wrong with either. That creamy gravy makes both delicious!
What to Serve With Crockpot Chicken and Gravy
If you ask me, mashed potatoes are the obvious choice here. There’s just something about a big scoop of creamy potatoes covered in chicken and gravy that makes the whole meal feel extra cozy. But there are plenty of other delicious ways to serve it!
- Mashed Potatoes: My personal favorite! They’re perfect for soaking up all that extra gravy.
- Rice: White or brown rice makes an easy, budget-friendly option.
- Egg Noodles: Toss the shredded chicken and gravy with cooked egg noodles for a simple, comforting dinner.
- Biscuits: Serve over warm, fluffy [olive oil drop biscuits] or [homemade biscuits]. You won’t want to waste a drop of that gravy!
- Vegetables: Steamed green beans, roasted broccoli, or buttery peas are great for balancing out the richness.
My favorite combination? A big pile of mashed potatoes, plenty of chicken and gravy, and a side of green beans. Nothing fancy, just a really good homemade dinner.
Frequently Asked Questions
I recommend thawing your chicken completely before adding it to the slow cooker. Frozen chicken can take too long to reach a safe temperature, so starting with thawed chicken is the safest option.
Yes! You can make a quick substitute using butter, flour, chicken broth, and milk to create a creamy sauce. Just keep in mind that the flavor and consistency may be slightly different from the original recipe.
Absolutely! If you prefer serving whole chicken breasts or thighs, there’s no need to shred them. Just spoon that creamy gravy over the top when you’re ready to eat.
Yes, as long as your slow cooker is large enough! Make sure it isn’t more than about two-thirds full and allow extra cooking time if needed. Always check that the chicken reaches an internal temperature of 165°F.
Storage and Reheating Instructions
One of the best things about this recipe? The leftovers are just as delicious! The chicken stays coated in that creamy gravy, making it easy to reheat for a quick lunch or dinner later in the week.
- Refrigerator: Let the chicken and gravy cool slightly, then transfer to an airtight container. Refrigerate within 2 hours of cooking and store for up to 3 to 4 days.
- Freezer: Store in a freezer-safe container for up to 3 months. Because the gravy contains sour cream, it may separate slightly when thawed, but a good stir while reheating should help bring it back together.
- Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally until heated through to 165°F. Add a splash of chicken broth if the gravy has thickened too much. For individual portions, microwave in 30-second intervals, stirring between each, until hot.
Jess’s Tip: If you’re making this specifically for the freezer, leave out the sour cream and stir it in after reheating. This helps keep the gravy smooth and creamy.
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Crockpot Chicken and Gravy
Ingredients
- 2 lbs boneless (skinless chicken breasts or thighs)
- 1 (10.5 oz) can cream of chicken soup
- 1 (0.87 oz) packet chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- ½ cup chicken broth (preferably low-sodium)
- ⅓ cup sour cream (added at the end)
Instructions
- Place the chicken breasts or thighs in the bottom of a 4- to 6-quart slow cooker, arranging them in an even layer.
- In a medium mixing bowl, whisk together the cream of chicken soup, chicken gravy mix, garlic powder, onion powder, poultry seasoning, black pepper, and chicken broth until well combined.
- Pour the gravy mixture evenly over the chicken, making sure each piece is coated.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred. Cooking times will vary depending on your slow cooker and the thickness of the chicken.
- Use two forks to shred the chicken directly in the slow cooker. Stir to coat the shredded chicken with the gravy.
- Turn the slow cooker to WARM or OFF. Stir in the sour cream until completely incorporated and the gravy is smooth and creamy.
- Spoon the chicken and gravy over mashed potatoes, rice, egg noodles, or biscuits. Enjoy!
Notes
- Chicken thighs vs. breasts: I prefer boneless, skinless chicken thighs because they stay juicy and are more forgiving during longer cooking times. Chicken breasts work great too, but be careful not to overcook them.
- Gravy consistency: The chicken releases liquid as it cooks, so there’s no need to add extra broth. If the gravy is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the hot gravy and cook on HIGH until thickened, before adding the sour cream.
- Sour cream: Always add the sour cream at the end to prevent the gravy from separating.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months for best quality.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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