Crockpot Chicken & Gravy
I’ve been making this simple slow-cooker chicken and gravy for years when I need something comforting, low-effort, and reliably crowd-pleasing. Tender shredded chicken in a velvety gravy — it’s the kind of dish that turns a hectic weeknight into a cozy family dinner without much fuss.
Why you’ll love this dish
This recipe is comfort food at its most forgiving. It’s fast to prep, uses a short pantry list, and scales easily for weekday meals or company. The slow cooker does the heavy lifting: the chicken becomes shreddable, and the soup-and-gravy combo gives you an unctuous sauce that soaks into rice, noodles, or mashed potatoes. It’s also kid-friendly and budget-conscious — a practical go-to when you want a satisfying dinner with minimal hands-on time.
“A family favorite: I love how the gravy stays silky and my kids always ask for seconds.” — home cook review
How this recipe comes together
Start by seasoning the chicken and placing it in the crockpot. Whisk the cream-of-chicken soup with the gravy mix (and a splash of broth if you want a looser sauce). Pour that over the chicken and cook on LOW until the breasts are tender. Shred right in the pot and stir to coat with the gravy. Serve hot over rice, mashed potatoes, or noodles.
This overview sets the expectation: 5 minutes prep, 4–5 hours hands-off cooking on LOW, and a one-pot finish.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 can unsalted cream of chicken soup (10.5 oz)
- 2 envelopes chicken gravy mix (0.87 oz each)
- 1/2 cup water or chicken broth (optional — use for a thinner gravy)
- Salt and pepper, to taste (for seasoning the chicken)
- Hot steamed rice for serving (or mashed potatoes, egg noodles, or bread)
Ingredient notes and substitutions:
- Use chicken thighs if you prefer darker meat — they stay juicier and add more flavor.
- For gluten-free: swap the gravy mix for a gluten-free gravy blend or thicken with cornstarch and use gluten-free cream soup.
- If you want more depth, add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder or a splash of white wine in the soup mixture.
Directions to follow
- Place the chicken breasts in the slow cooker in a single layer. Sprinkle both sides with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup and the two envelopes of gravy mix until smooth.
- Stir in 1/2 cup water or chicken broth if you want a thinner gravy. Mix well.
- Pour the soup and gravy mixture evenly over the seasoned chicken.
- Cover and cook on LOW for 4–5 hours, until the chicken reaches 165°F (74°C) and is easily shredded with forks.
- Remove the lid, shred the chicken with two forks directly in the crockpot, and mix it into the gravy so the meat soaks up the sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot over steamed rice, mashed potatoes, or egg noodles.
Best ways to enjoy it
- Classic: Spoon the shredded chicken and gravy over a mound of steamed white rice and garnish with chopped parsley.
- Cozy plate: Serve over creamy mashed potatoes for a pillowy, stick-to-your-ribs dinner.
- Pasta option: Toss with egg noodles and a little extra butter for a quick chicken-and-noodles comfort plate.
- Sandwich: Pile the chicken onto toasted rolls or biscuits and top with extra gravy for an open-faced sandwich.
Add bright sides like steamed green beans, roasted broccoli, or a crisp salad to cut through the richness.
How to store & freeze
- Refrigerator: Cool leftovers to room temperature no more than two hours after cooking. Store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring and adding a splash of broth or water if the gravy has thickened. Microwave in 1-minute bursts, stirring between, until heated through.
- Food safety: Always reheat to 165°F (74°C) and do not refreeze previously thawed cooked chicken unless it was reheated and handled safely.
Helpful cooking tips
- Don’t overcook: Chicken breasts can dry if left too long. Check for shreddability around the 4-hour mark on LOW.
- Even thickness: Pound thicker breasts to an even thickness or slice very thick breasts in half horizontally so they cook evenly.
- Shred easily: Use two forks or a hand mixer (low speed, 5–10 seconds) right in the pot for ultra-quick shredding.
- Make the gravy richer: Stir in a tablespoon of butter or a splash of heavy cream after shredding for a silkier finish.
- Quick thickening: If the gravy is too thin after shredding, remove 1/4 cup of the gravy into a small bowl, whisk in 1 tsp cornstarch, then stir back into the cooker and simmer with the lid off for 10–15 minutes.
Flavor swaps
- Mushroom gravy: Sauté sliced mushrooms and add them to the cream-soup mixture for an earthy twist.
- Herb-forward: Add 1 tsp dried thyme or 1 tbsp chopped fresh parsley before serving.
- BBQ spin: Mix in 1/3 cup barbecue sauce to the gravy for a smoky-sweet version — great served over baked potatoes.
- Mexican style: Swap the gravy mix for taco seasoning and add a can of diced green chilies; serve over cilantro-lime rice.
- Dairy-free: Use a dairy-free cream soup alternative and a gluten-free gravy mix.
Helpful answers
Q: How long does this take to prep and cook?
A: Total hands-on time is about 5–10 minutes. Cook on LOW for 4–5 hours until the chicken shreds easily.
Q: Can I use frozen chicken breasts in the crockpot?
A: It’s safer to thaw first. Cooking from frozen increases the time the meat spends in the bacterial “danger zone.” If you must, add extra cooking time and ensure the internal temperature reaches 165°F (74°C).
Q: Can I use rotisserie chicken to speed this up?
A: Yes — for a quick version, heat the soup/gravy mixture in a saucepan and stir in shredded rotisserie chicken until warmed through. This skips the slow cooker entirely.
Q: Is this recipe gluten-free?
A: Not as written — most gravy mixes and canned cream soups contain gluten. Use certified gluten-free gravy mix and soup to adapt it.
Q: What if my gravy is too thin or too thick?
A: Too thin: simmer with the lid off or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). Too thick: stir in a few tablespoons of water or broth until you reach the desired consistency.
Conclusion
This Crockpot Chicken & Gravy is a reliable, low-effort comfort dish that works for busy weeknights, casual gatherings, or batch-cooking for the week. For similar slow-cooker versions and additional ideas, check out the original inspirations at Crockpot Chicken & Gravy – Plain Chicken and a straightforward variation at Crock Pot Chicken and Gravy – The Country Cook.
Slow Cooker Chicken and Gravy
Ingredients
Method
- Place the chicken breasts in the slow cooker in a single layer. Sprinkle both sides with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup and the two envelopes of gravy mix until smooth.
- Stir in 1/2 cup water or chicken broth if you want a thinner gravy. Mix well.
- Pour the soup and gravy mixture evenly over the seasoned chicken.
- Cover and cook on LOW for 4–5 hours, until the chicken reaches 165°F (74°C) and is easily shredded with forks.
- Remove the lid, shred the chicken with two forks directly in the crockpot, and mix it into the gravy so the meat soaks up the sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot over steamed rice, mashed potatoes, or egg noodles.
