Name: Crockpot Chicken in Savory Gravy
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 4 pieces boneless, skinless chicken breasts (or 4–6 boneless chicken thighs for more flavor); 1 unit onion, chopped (yellow or sweet onion works well); 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch); 1 cup chicken broth (use low-sodium if preferred); 1 cup cream of chicken soup (for a dairy-free option, swap with gluten-free dairy-free roux or coconut milk + bouillon); 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme (or 1 Tbsp fresh thyme, chopped); to taste Salt and pepper; optional chopped parsley for garnish

I first made this Crockpot Chicken in Savory Gravy on a busy weeknight, and it instantly became a family favorite. Tender shredded chicken bathed in a silky, savory gravy—this slow-cooker comfort food feels fancy but is ridiculously easy. It’s the kind of recipe you set in the morning and come home to a warm, satisfying meal that pairs perfectly with rice or mashed potatoes.

Why you’ll love this dish

This recipe is simple, forgiving, and delicious. It’s perfect for busy weeknights, meal prep, or when you want comforting food without standing over the stove. The slow cooking turns plain chicken breasts into juicy, shreddable meat while the cream-of-chicken base and Worcestershire add deep, savory flavor with almost no effort.

“Set it, forget it, and come back to dinner that tastes like you spent hours cooking.” — Weeknight Dinner Review

Beyond convenience, this dish is budget-friendly, kid-approved, and easy to adapt for different diets or flavor preferences.

How this recipe comes together

Start by layering the chicken in the crockpot. Mix the aromatics and liquid ingredients, pour over the chicken, and let low-and-slow heat do the work. After several hours the breasts shred effortlessly; you mix the meat back into the gravy so every bite is moist and flavorful. The process is mostly hands-off, with one quick shredding step at the end.

Gather these items

What you’ll need (and helpful substitutions)

4 boneless, skinless chicken breasts (or 4–6 boneless chicken thighs for more flavor)
1 onion, chopped (yellow or sweet onion works well)
2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
1 cup chicken broth (use low-sodium if preferred)
1 cup cream of chicken soup (for a dairy-free option, swap with a gluten-free, dairy-free roux or coconut milk + bouillon)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 Tbsp fresh thyme, chopped)
Salt and pepper to taste
Optional: chopped parsley for garnish

Notes: If you want a thicker gravy at the end, keep cornstarch or flour on hand to thicken after shredding. For gluten-free, choose a gluten-free cream-of-chicken or thicken with cornstarch slurry.

Directions to follow

Place the chicken breasts in a single layer at the bottom of the crockpot.
In a bowl, combine the chopped onion, minced garlic, chicken broth, cream of chicken soup, Worcestershire sauce, dried thyme, and a pinch each of salt and pepper. Stir until smooth.
Pour the mixture evenly over the chicken. Press the onion down into the liquid so it steams and flavors the meat.
Cover and cook on low for 6–8 hours or on high for 4 hours. Cook until the chicken is fork-tender and easily shreds.
Remove the chicken to a cutting board and shred using two forks. Return the shredded chicken to the crockpot and stir into the gravy so it soaks up the sauce. Taste and adjust seasoning.
Serve the chicken and gravy over rice, mashed potatoes, or egg noodles. Garnish with chopped parsley if desired.

Best ways to enjoy it

Serve this chicken spooned over creamy mashed potatoes, buttery egg noodles, or steamed rice to make the most of the gravy. For a lighter plate, pair with cauliflower mash or roasted vegetables. To make sandwiches, pile the shredded chicken into toasted buns and top with coleslaw for crunch. Add steamed green beans or a simple salad to round out the meal.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Keep for 3–4 days. To reheat, warm gently on the stovetop over low heat until the internal temperature reaches 165°F (74°C), stirring occasionally. If frozen, cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating from frozen, reheat until steaming hot throughout and verify it reaches 165°F.

Pro chef tips

For deeper flavor, sauté the onions and garlic in a little butter or oil for 3–4 minutes before adding to the crockpot.
If time allows, quickly sear the chicken breasts 1–2 minutes per side in a hot pan to add Maillard flavor. Not required, but it boosts complexity.
To thicken the gravy: remove about 1 cup of liquid, whisk in 1–2 teaspoons cornstarch until smooth, then stir back into the crockpot and cook on high for 10–15 minutes. Alternatively, mix a tablespoon of flour with softened butter to make a quick beurre manié and stir into the gravy.
Taste and adjust salt at the end—slow-cooker liquids can concentrate flavors, so final seasoning matters.
Use a meat thermometer to ensure chicken hits 165°F before shredding.

Flavor swaps

Mushroom and herb: Add sliced mushrooms and swap cream of chicken for cream of mushroom for an earthy twist.
Tangy twist: Add 1–2 tablespoons Dijon mustard or a splash of white wine to the sauce.
Creamier: Stir in 1/4–1/2 cup heavy cream at the end for a richer gravy.
Low-carb: Serve over cauliflower mash or zucchini noodles. Use a dairy-free soup or homemade roux to keep it keto-friendly.
Protein swap: Use boneless skinless chicken thighs for more flavor and less chance of drying out. Cook time remains similar.

Helpful answers

Q: Can I use frozen chicken breasts?
A: You can, but it’s better to thaw first. Frozen chicken can increase total cook time and may sit in the unsafe temperature zone longer. If you must use frozen, add extra cooking time and ensure the center reaches 165°F.

Q: How do I thicken the gravy if it’s too thin?
A: Make a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir into the hot gravy. Cook on high for 10–15 minutes. Or make a beurre manié (equal parts softened butter and flour) and whisk it in.

Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, use a gluten-free cream-of-chicken soup or thicken with cornstarch. For dairy-free, replace the cream soup with a coconut milk + bouillon mixture and thicken as needed.

Q: Is it okay to shred the chicken in the crockpot?
A: Yes—either shred in the pot or remove, shred on a board, then return. Removing allows you to check doneness and keeps the gravy from getting overly cloudy if you prefer a cleaner sauce.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and increase cooking time slightly if very full. Make sure there’s still some room for heat circulation.

Conclusion

If you want more inspiration or variations on slow-cooker chicken with gravy, check out this detailed version at Crockpot Chicken & Gravy – Plain Chicken, and for another take on the classic, see Crock Pot Chicken And Gravy – My Incredible Recipes. These resources offer additional tips and flavor ideas to expand on this simple, comforting dinner.