Slow Cooker Chicken and Gravy Recipe brings tender, juicy chicken in a rich, savory gravy that tastes like a cozy diner plate at home. Busy cooks and comfort food fans will love that it needs about 10 minutes of prep and 4 to 6 hours in the slow cooker. I first made it after a long shift, and it felt like a hug in a bowl.
Why You Should Try This Slow Cooker Chicken and Gravy Recipe
This Slow Cooker Chicken and Gravy Recipe saves weeknights and delivers family-style comfort with minimal effort. The crockpot handles the work while you get thick, spoon-licking gravy that soaks into every bite.
You can serve it over mashed potatoes, rice, egg noodles, or biscuits, so it fits whatever starch you have on hand. The recipe scales well, stays budget friendly, and turns leftovers into the lunch you look forward to.
Tastes like grandma made it, and the slow cooker did all the work. ★★★★★
Ingredients You’ll Need
- 2 pounds boneless skinless chicken breasts, or use thighs for extra juiciness
- 2 packets chicken gravy mix, about 0.87 ounces each (McCormick or store brand both work)
- 1 can cream of chicken soup, 10.5 ounces (Campbell’s or Pacific condensed works; cream of mushroom also fits)
- 1.5 cups low sodium chicken broth (Better Than Bouillon gives deeper flavor if you whisk it well)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter, optional for a silkier finish
- 1 tablespoon Worcestershire sauce, optional for savory depth
- 1 teaspoon dried thyme or 1 tablespoon fresh chopped, optional
- Salt to taste at the end
- Optional thickener: 1 to 2 tablespoons cornstarch mixed with equal water for a slurry
Pantry shortcuts and swaps:
- Use gluten free gravy packets and condensed soup for a gluten free version.
- Stir in a splash of half and half at the end if you want extra richness, or use unsweetened canned coconut milk for dairy free creaminess.
- Add sliced mushrooms or onions under the chicken for more texture without extra prep.
Equipment:
- 4 to 6 quart slow cooker
- Whisk and measuring cups
- Tongs and two forks for shredding
- Instant read thermometer for doneness
How to Make Slow Cooker Chicken and Gravy Recipe
Step 1: Prep the pot and season
Lightly grease the slow cooker or use a liner. Pat the chicken dry. Sprinkle on onion powder, garlic powder, and black pepper.
Step 2: Mix the gravy base
Whisk broth, gravy packets, cream of chicken soup, Worcestershire, thyme, and butter until smooth. Place chicken in the slow cooker and pour the gravy mixture over the top, coating each piece.
Step 3: Slow cook
Cover and cook on low for 4 to 5 hours, or on high for 2.5 to 3 hours. Check that the chicken reaches 165 degrees F and shreds easily.
Step 4: Shred and thicken
Move the chicken to a cutting board and shred with two forks, then return it to the pot and stir. If you want a thicker gravy, whisk in the cornstarch slurry and cook on high for 10 to 15 minutes. Taste and add salt if needed.
Step 5: Finish and serve
Stir until the chicken looks evenly sauced and glossy. Spoon over mashed potatoes, rice, buttered egg noodles, or split buttermilk biscuits. Garnish with parsley or a crack of black pepper.
Tips & Tricks
- Choose thighs if you want extra tender, forgiving results that stay juicy.
- Use low sodium broth, then finish with salt to control seasoning.
- Double the gravy ingredients if you plan to serve over a big bed of mashed potatoes.
- Stir in a teaspoon of Dijon or a splash of soy sauce for savory pop.
- Thaw chicken before you cook to keep food safe and the timing accurate.
- Keep dairy out during the long cook, then finish with a little cream at the end if you crave it.
- For a thicker sauce without cornstarch, crack the lid and cook 15 minutes to reduce.
What to Serve with Slow Cooker Chicken and Gravy Recipe
Serve the chicken and gravy over creamy mashed potatoes, garlic butter egg noodles, white or brown rice, or fluffy biscuits. Add simple sides like steamed green beans, roasted carrots, or a crisp salad with vinaigrette to balance the richness. A light Chardonnay, sparkling water with lemon, or iced tea pairs well. If you like a tangy counterpoint, spoon on a little cranberry sauce beside the plate.
Make-Ahead and Storage
Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions in freezer bags or deli containers for up to 3 months, then label and date so you can find them later. Reheat gently on the stovetop over medium low with a splash of broth or water, stirring until hot, or microwave in short bursts, stirring between rounds. Thaw frozen portions in the fridge overnight when you can, or reheat from frozen on the stovetop with a covered pan and extra broth until the gravy loosens and the chicken steams hot.
Slow Cooker Chicken and Gravy Recipe
Ingredients
Instructions
- Lightly grease the slow cooker or use a liner. Pat the chicken dry, then sprinkle with onion powder, garlic powder, and black pepper.
- In a bowl, whisk together the chicken broth, gravy packets, cream of chicken soup, Worcestershire sauce (if using), thyme (if using), and butter until smooth.
- Place the seasoned chicken in the slow cooker and pour the gravy mixture over the top, coating each piece.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken reaches 165°F and shreds easily.
- Transfer the chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker and stir into the gravy.
- If you’d like a thicker gravy, whisk in the cornstarch slurry and cook on HIGH for 10 to 15 minutes, stirring until thickened. Taste and add salt if needed.
- Serve the chicken and gravy over mashed potatoes, rice, buttered egg noodles, or split biscuits, and garnish with parsley or extra black pepper if desired.
Notes
Approximate per serving (6 servings): 285 calories; fat 11 g; saturated fat 4 g; carbohydrates 12 g; fiber 0 g; sugars 2 g; protein 33 g; sodium 930 mg. Values will vary based on specific brands, optional ingredients, and portion size.