This Crockpot Chicken and Gravy is a creamy, savory classic that’s perfect for busy weeknights or lazy Sundays. Tender chicken breasts simmer low and slow in a rich gravy made from cream of chicken soup and dry gravy mix, creating a dish that’s hearty, flavorful, and incredibly easy to prepare. The chicken becomes so tender it practically shreds itself, and the gravy is velvety and comforting—ideal for spooning over mashed potatoes, rice, or warm biscuits. With just a few ingredients and minimal prep, this recipe delivers maximum comfort with minimal effort.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 2 packets (0.87 oz each) dry chicken gravy mix
- 1 can (10.75 oz) cream of chicken soup
- 1½ cups water
- ⅛ teaspoon black pepper
- (Optional) ½ cup sour cream, for extra creaminess
- (Optional) 2 tablespoons cornstarch + 2 tablespoons water, for thickening
- (Optional) Fresh herbs like thyme or parsley, for garnish
- (Optional) Mashed potatoes, rice, or biscuits, for serving
Instructions:
1. Prep the Slow Cooker
Spray the inside of your crockpot with nonstick cooking spray or lightly grease with oil. This helps prevent sticking and makes cleanup easier.
2. Layer the Chicken
Place the chicken breasts directly into the bottom of the crockpot. No need to pre-cook or brown—just let the slow cooker do the work.
3. Mix the Gravy
In a medium bowl, whisk together the dry gravy mix, cream of chicken soup, water, and black pepper until smooth. Pour this mixture over the chicken, making sure the breasts are fully coated.
4. Cook Low and Slow
Cover the crockpot and cook on LOW for 6–8 hours or HIGH for 4 hours, until the chicken is tender and easily shredded with a fork.
5. Shred and Stir
Once cooked, shred the chicken directly in the crockpot using two forks. Stir the shredded chicken into the gravy to coat evenly.
6. Optional Add-Ins
For a creamier gravy, stir in ½ cup sour cream before serving. If the gravy is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir into the crockpot, and cook on HIGH for an additional 10 minutes until thickened.
7. Serve and Garnish
Spoon the chicken and gravy over mashed potatoes, steamed rice, or buttery biscuits. Garnish with fresh herbs and a sprinkle of black pepper for a polished finish.
🍽️ Tips & Variations:
- Flavor Boost: Add garlic powder, onion powder, or a splash of Worcestershire sauce to the gravy mix for extra depth.
- Veggie Add-In: Toss in sliced mushrooms, carrots, or peas during the last hour of cooking for a one-pot meal.
- Meat Swap: Use boneless chicken thighs for a richer flavor and juicier texture.
- Make-Ahead: Prep everything the night before and refrigerate the crockpot insert. In the morning, just pop it into the base and start cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
This dish is pure comfort in a bowl—easy, creamy, and endlessly satisfying. Want to riff on it with tropical spices or turn it into a pot pie filling? I’ve got ideas ready to simmer!