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Crockpot Chicken in Savory Gravy

Tender shredded chicken bathed in a silky, savory gravy, perfect for busy weeknights or comforting meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

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

Notes

If you want a thicker gravy, 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.