Crockpot Chicken and Gravy

This easy Crockpot Chicken and Gravy is the ultimate comfort food dinner! Tender, slow-cooked chicken is shredded into a rich, creamy gravy made with simple pantry staples. Serve it over mashed potatoes, rice, or egg noodles for a delicious dinner with just 5 minutes of prep

Course Dinner

Cuisine American

Keyword slow cooker chicken and gravy

Prep Time 5

Servings

Calories 254kcal

Author Jesseca

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