Name: Crockpot Chicken & Gravy
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 3-4 pieces boneless skinless chicken breasts (about 1.5–2 pounds); 1 can 10.5-oz can unsalted cream of chicken soup; 2 envelopes 0.87-oz chicken gravy mix; 1/2 cup water or low-sodium chicken broth (optional) (Broth adds flavor.); to serve Hot steamed rice

My mom taught me this slow-cooker staple when I needed hands-off dinners for busy weeknights. It’s simple, forgiving, and yields a creamy chicken and gravy that’s perfect spooned over steaming rice. If you want comfort with almost zero fuss, this is the kind of recipe that becomes a regular in your rotation.

Why you’ll love this dish

This Crockpot Chicken & Gravy is an effortless, cozy meal. It uses pantry staples (cream of chicken soup and gravy mix) and unspectacular chicken breasts to deliver rich flavor with minimal prep. It’s ideal for busy families, weeknight crowds, or anyone who likes a set-it-and-forget-it dinner that still tastes homemade.

Budget-friendly: inexpensive ingredients and stretches to feed more when served over rice.
Kid-approved: familiar, mild flavors that appeal to picky eaters.
Low effort: toss ingredients in the slow cooker and go about your day.
Reliable: forgiving timing—cooks well within a 4–6 hour window on LOW.

“A lifesaver on school nights—tender chicken, silky gravy, and zero last-minute scrambling.” — a regular reader

How this recipe comes together

Start by placing chicken in the crockpot. Whisk the canned soup, gravy mix, and a splash of water or broth until smooth. Pour that over the chicken, cover, and cook on LOW for 4–6 hours. Before serving, shred or break the breasts into bite-sized pieces and spoon everything over hot steamed rice. That’s it — minimal steps, big payoff.

What you’ll need

3 to 4 boneless skinless chicken breasts (about 1.5–2 pounds)
1 (10.5‑oz) can unsalted cream of chicken soup
2 (0.87‑oz) envelopes chicken gravy mix
1/2 cup water or low-sodium chicken broth (optional — broth adds flavor)
Hot steamed rice, for serving

Notes and substitutions:

Use cooked shredded rotisserie chicken to shorten cook time. Reduce slow-cook time accordingly.
Swap chicken breasts for boneless skinless thighs for more forgiving, juicier meat.
For gluten-free: replace the gravy mix with a gluten-free gravy powder or thicken with cornstarch and use a gluten-free cream soup.

Step-by-step instructions

Place the chicken breasts in the bottom of the slow cooker. Season lightly with salt and pepper if you like.
In a bowl, whisk together the cream of chicken soup, both packets of chicken gravy mix, and 1/2 cup water or chicken broth until smooth.
Pour the soup-gravy mixture evenly over the chicken so each piece is coated.
Cover the crockpot and cook on LOW for 4–6 hours. Check at 4 hours — the chicken should be tender and reach 165°F internally.
Before serving, use two forks or tongs to break the chicken into bite-sized pieces right in the gravy. Stir to coat.
Serve hot over steamed rice, spooning plenty of gravy over each plate.

Best ways to enjoy it

Classic: Serve over white or brown steamed rice for a comforting bowl.
For extra veggies: spoon over mashed potatoes or buttered egg noodles and add steamed broccoli or green beans on the side.
Make it a plate: pair with roasted carrots and a crisp salad to cut through the richness.
Kid-style: serve with buttered biscuits for dipping.

Storage and reheating tips

Refrigerate: Transfer cooled leftovers to an airtight container. Keep in the fridge for 3–4 days.
Freeze: Cool completely and freeze in freezer-safe containers for up to 3 months. Leave some headspace if using a lidded container.
Reheat: Thaw overnight in the fridge, then reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. Microwave in short bursts, stirring frequently, until hot throughout.
Food safety: Chicken should reach 165°F (74°C) when reheated. Do not leave cooked chicken out longer than two hours at room temperature.

Pro chef tips

Texture control: If you prefer a thicker gravy, remove 1/4 cup of the hot liquid to a small bowl and whisk in 1 teaspoon cornstarch, then stir it back into the crockpot and cook on HIGH for 10–15 minutes to thicken.
Browning option: For deeper flavor, sear the chicken quickly in a hot pan before placing it in the slow cooker. Not necessary, but adds a caramelized note.
Even cooking: Arrange breasts in a single layer when possible. If they overlap, rotate them at the halfway mark for uniform doneness.
Time safety: If you must cook longer than 6 hours, switch to the “warm” setting after 6 hours to avoid drying out the chicken.

Creative twists

Mushroom-lover’s version: Add 8 oz sliced mushrooms to the slow cooker for an earthy boost.
Herb-forward: Stir in 1 teaspoon each of dried thyme and parsley or finish with chopped fresh herbs.
Tangy lift: Add 1 tablespoon Dijon mustard to the soup mixture for brightness.
Dairy-rich: For a creamier finish, stir in 1/4–1/2 cup sour cream or cream cheese at the end of cooking (off heat) for extra silkiness.
Low-sodium/whole-food swap: Make your own gravy with low-sodium broth, a roux, and real milk to control salt and additives.

Common questions

Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safer and better for texture to thaw poultry first. If you must use frozen, increase cook time and ensure the chicken reaches 165°F. Be aware frozen meat can raise the cooker’s temperature slowly which may keep it in the unsafe “danger zone” longer.

Q: How long does this take from start to finish?
A: Hands-on prep is about 5–10 minutes. Cook on LOW for 4–6 hours. Total time depends on your slow cooker and whether the chicken was thawed.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and keep a similar layer depth so the chicken cooks evenly. Cooking time should remain about the same, but check doneness at the shorter end of the window.

Q: How do I make the gravy thicker at the end?
A: Remove a cup of hot liquid, whisk in 1–2 teaspoons cornstarch (or 1 tablespoon flour if not gluten-free), then stir it back and cook on HIGH 10–15 minutes until thick.

Q: Is this recipe kid-friendly and freezer-friendly?
A: Yes to both. The mild gravy is kid-pleasing. Portion into freezer-safe containers for quick future meals.

Conclusion

If you want extra ideas or to compare flavor variations, these two trusted versions offer helpful visual steps and tweaks: check this take on Crockpot Chicken & Gravy from Plain Chicken and another version at The Country Cook for slight ingredient swaps and serving suggestions. Both pages are useful for comparing methods and inspiration: Plain Chicken — Crockpot Chicken & Gravy and The Country Cook — Crock Pot Chicken and Gravy.