There’s something magical about coming home to a warm kitchen filled with the rich aroma of slow-cooked chicken and gravy. My Crockpot Chicken and Gravy recipe has saved countless busy weeknights in our house – it’s the ultimate “set it and forget it” meal that tastes like you spent hours cooking. I first made this for my husband when we were newlyweds (and I was still figuring out how not to burn everything). Now it’s our daughter’s most-requested birthday dinner, served over a mountain of buttery mashed potatoes. Just four simple ingredients transform into the most comforting, flavorful dish you’ll want to make on repeat.
Why You’ll Love This Crockpot Chicken and Gravy
This recipe has been my weeknight lifesaver for years, and here’s why it’ll become yours too:
- Dump-and-go easy: Just toss everything in the crockpot – no browning, no fuss
- Rich, home-style flavor: The gravy thickens to perfect creaminess as it cooks
- Hands-off cooking: Let the slow cooker do all the work while you tackle your day
- Endlessly versatile: Pairs perfectly with potatoes, rice, or even piled on toast
Trust me, once you try this method, you’ll never go back to complicated chicken dinners!
Ingredients for Crockpot Chicken and Gravy
This recipe keeps it simple with just a handful of ingredients you probably already have in your pantry. Here’s what you’ll need to make my go-to comfort meal:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total) – I like to use thicker cuts so they stay juicy
- 1 can (10.5 oz) cream of chicken soup – the condensed kind that comes in the red-and-white can
- 1 packet (0.87 oz) dry chicken gravy mix – my secret for extra flavor depth!
- 1 cup chicken broth – low-sodium works great if you’re watching salt
- 1 teaspoon garlic powder – or 2 cloves fresh minced garlic if you’re feeling fancy
- 1 teaspoon onion powder – the dried version blends in perfectly
- 1/2 teaspoon black pepper – freshly ground if you have it
- 1/4 teaspoon salt – adjust to taste after cooking
Ingredient Substitutes
Don’t panic if you’re missing something! Here are my tried-and-true swaps that still give great results:
- No cream of chicken soup? Cream of mushroom or celery work beautifully – just expect slightly different flavor notes
- Out of chicken broth? Beef broth adds richness, or use vegetable broth for a lighter taste (avoid water – it’ll make the gravy too thin)
- No gravy mix packets? Mix 1 tablespoon cornstarch with the seasonings to help thicken the sauce
- Want to use chicken thighs? Go for it! Just remove the skin first and cook the same way
One quick tip: Stay away from “cream of” soups labeled “healthy” versions – they often don’t thicken properly in the slow cooker. Learned that the hard way!
How to Make Crockpot Chicken and Gravy
You won’t believe how effortless this is! Just follow these simple steps for the most tender chicken smothered in rich, velvety gravy:
- Prep your crockpot: No preheating needed! Just grab your trusty slow cooker (mine’s a 6-quart, but any size works).
- Layer the chicken: Place those beautiful chicken breasts right in the bottom – no need to trim or butterfly them. I like to arrange them in a single layer so they cook evenly.
- Whisk the magic: In a medium bowl, mix together the cream of chicken soup, dry gravy mix, chicken broth, and all those lovely spices. Don’t overthink it – a few good stirs until smooth does the trick!
- Pour and walk away: Drizzle that glorious mixture over the chicken, making sure every piece gets coated. Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let the slow cooker work its magic.
- Shred and serve: When the timer goes off, use two forks to gently shred the chicken right in the pot. It’ll be so tender it practically falls apart! Give everything a good stir to let the chicken soak up all that amazing gravy.
See? I told you it was easy! The hardest part is waiting while those incredible smells fill your kitchen.
Serving Suggestions
Now for the best part – loading up your plate! Here’s how my family loves to enjoy this dish:
- Classic comfort: Spoon it over a heap of creamy mashed potatoes – the gravy seeps into every bite
- Quick & easy: Serve with white rice or egg noodles to stretch the meal further
- Low-carb option: Try it with cauliflower mash or roasted veggies for a lighter take
- Garnish game: A sprinkle of fresh parsley adds color, or add a pat of butter for extra richness
Leftovers? (As if!) This reheats beautifully – just add a splash of broth when warming to keep the gravy silky smooth.
Tips for Perfect Crockpot Chicken and Gravy
After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips for the best crockpot chicken and gravy every single time:
- Keep that lid on! I know it’s tempting to peek, but every time you lift the lid, you add 15-20 minutes to your cooking time. Trust the process – your patience will be rewarded with fall-apart tender chicken.
- Shred smart: Use two forks back-to-back when shredding – one to hold the chicken steady and one to pull. This gives you perfect, even shreds rather than mushy chunks. My grandma taught me this trick when I was twelve, and I’ve done it this way ever since!
- Timing is everything: If your chicken breasts are on the thicker side (mine usually are), go for the full 6 hours on low. But if they’re thinner, check at 5 hours to prevent overcooking. The chicken should reach 165°F internally but still be juicy.
- Sauce too thin? If your gravy needs thickening after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and let it cook uncovered for 15 more minutes. Works like a charm!
One last pro tip from my kitchen to yours: Always taste and adjust the seasoning at the end. Sometimes I’ll add an extra pinch of garlic powder or a twist of black pepper right before serving to make those flavors really pop!
Storing and Reheating Crockpot Chicken and Gravy
This dish makes fantastic leftovers – if you’re lucky enough to have any! Here’s how I keep my Crockpot Chicken and Gravy tasting fresh and delicious for days:
- Fridge storage: Let the chicken cool slightly (but not completely) before transferring to an airtight container. It’ll keep beautifully in the refrigerator for up to 3 days. I like to store it with all that glorious gravy – it actually helps the chicken stay moist!
- Freezer magic: For longer storage, portion the chicken and gravy into freezer-safe bags or containers. Squeeze out excess air, label with the date, and freeze for up to 1 month. Thaw overnight in the fridge when you’re ready to enjoy it again.
- Reheating tips: My foolproof method? Add a splash of chicken broth before reheating – about 2 tablespoons per serving. Microwave in 30-second intervals, stirring between each, until piping hot. Or warm it gently on the stovetop over low heat, stirring frequently. The extra liquid brings the gravy back to its original silky texture.
Fun fact: The flavors actually deepen after a day in the fridge! I sometimes make a double batch just to have ready-made lunches for the week. It’s amazing piled on toast or stuffed into a baked potato – comfort food at its easiest.
Crockpot Chicken and Gravy Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting with each comforting serving of this Crockpot Chicken and Gravy. Remember – these numbers are estimates based on my exact ingredient list, and your results might vary slightly depending on brands and substitutions:
- Serving Size: About 1 cup of chicken with gravy
- Calories: Around 250 per serving
- Protein: A whopping 30g – perfect for keeping you full
- Carbs: Just 10g (mostly from the gravy mix and soup)
- Sugar: Only 2g naturally occurring
- Fat: 8g total (2.5g saturated)
- Sodium: About 900mg (use low-sodium broth if watching salt)
Here’s my two cents: While I don’t obsess over numbers, I love that this meal packs serious protein without loading up on carbs. The gravy does most of the heavy lifting flavor-wise, so you’re not missing out on satisfaction. And hey – it’s homemade, which already beats most takeout options!
Important note: Nutritional values will change if you swap ingredients or adjust portions. I calculate mine using a basic nutrition app, but your favorite brands might differ slightly. The important thing? You’re feeding your family real food made with love – and that’s nutrition you can’t measure!
Common Questions About Crockpot Chicken and Gravy
Over the years, I’ve gotten so many great questions about this recipe from friends and readers! Here are the answers to the ones that pop up most often in my kitchen and inbox:
Can I use frozen chicken breasts?
You absolutely can! Just add 1-2 extra hours to the cooking time if starting with frozen. I like to give each breast a quick rinse under cold water first to remove any ice crystals. But here’s my little secret – fresh chicken gives slightly better texture since it cooks more evenly. Frozen works in a pinch though when you forget to thaw (we’ve all been there!).
My gravy is too thin – how do I thicken it?
Oh, I hate when that happens! Here’s my go-to fix: Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir this slurry into the crockpot, then cook uncovered on high for 15-20 minutes, stirring occasionally. The gravy will thicken up beautifully. If it’s still not quite right, repeat with half the amount. Pro tip from my mom: Never add cornstarch directly to hot liquid – it’ll clump every time!
Can I make this slow cooker chicken with bone-in pieces?
You bet! Bone-in chicken thighs are actually my husband’s favorite version. Just increase cook time by about an hour since the bones slow things down. The gravy turns out extra flavorful from the bones too. Remove the skin first though – it gets weirdly rubbery in the slow cooker (learned that the messy way!).
Why does my chicken sometimes turn out dry?
Ugh, dry chicken is the worst! Usually this means it cooked too long – even 30 extra minutes can make a difference. Try these tricks: 1) Use a meat thermometer (165°F is perfect), 2) If your slow cooker runs hot, check at 5 hours instead of 6, and 3) Make sure the chicken is fully submerged in liquid. My old crockpot was a ferocious beast that cooked way faster than the timer said – might be worth testing yours with water to see how it performs.
Can I leave this cooking all day while I’m at work?
For an 8-hour workday, I’d recommend using the low setting and adding 1/4 cup extra broth before leaving. The longer cook time means more liquid evaporates. That said, mine has held up fine for 8 hours before! If you have a programmable slow cooker that switches to “warm” after cooking, even better. Just don’t go beyond 8 hours total or the chicken might get stringy. My neighbor Lisa swears by putting hers on before school drop-off – by pickup time, dinner’s ready!
There you have it – my absolute go-to crockpot chicken and gravy that never lets me down! Whether it’s a crazy Wednesday night or a lazy Sunday dinner, this recipe delivers every single time. I’d love to hear how it turns out in your kitchen. Did your kids go back for seconds? Did you try any fun twists with the ingredients? Drop me a comment below with your results – your tips might just become my new favorite variation! Now grab that slow cooker and let’s make some magic happen. Happy cooking, friends!
Print
Crockpot Chicken and Gravy
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and delicious slow-cooked chicken dish with rich gravy, perfect for a hearty meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (0.87 oz) dry chicken gravy mix
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Place chicken breasts in the crockpot.
- In a bowl, mix cream of chicken soup, dry gravy mix, chicken broth, garlic powder, onion powder, black pepper, and salt.
- Pour the mixture over the chicken.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken lightly with a fork before serving.
Notes
- Serve over mashed potatoes, rice, or noodles.
- For extra flavor, add a teaspoon of dried thyme or parsley.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
