Slow Cooker Chicken and Gravy
This slow cooker chicken and gravy is a cozy, comforting dinner recipe made with simple pantry ingredients like chicken, creamy soup, and savory gravy mix, all cooked low and slow until perfectly tender.
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This is a perfect lazy dinner recipe for busy moms, as it is easy to prepare and you can just set it and forget it, then dinner will be ready at dinner time.
I love serving it over mashed potatoes, rice, or noodles, and it pairs perfectly with a simple side like roasted vegetables or a fresh green salad.
How to Make Slow Cooker Chicken and Gravy
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Whisk together the cream of chicken soup, gravy mix and water in a medium/large bowl, then pour over into the crockpot (or just mix right in the crockpot).
2. Add the chicken breasts to the crockpot, and season with salt and pepper.
3. Cover and cook on low for 6-8 hours or high for 4 hours.
4. When the chicken is tender, roughly shred it using two forks.
5. Add the shredded chicken back to the slow cooker, stir it into the gravy and cook for 15-20 minutes longer.
Serve & Enjoy!
Serve over mashed potatoes, rice, or noodles and garnish with parsley.
Important Recipe Notes
- For best results, make sure your chicken breasts are fully thawed so they cook evenly and safely in the slow cooker.
- If your gravy is too thick, add a splash of water or broth. If it’s too thin, let it cook uncovered for a bit longer to thicken up.
- The chicken will be much easier to shred right after cooking, while it’s still hot and tender.
- Low vs high setting: Cooking on low gives the most tender, juicy chicken, but high works great when you’re short on time.
- For an extra creamy version, you can stir in a little sour cream or cream cheese at the end.
- Store leftovers in an airtight container in the fridge for up to 3–4 days. It reheats really well for easy meals later.
- This recipe can be frozen after cooking. Just let it cool completely, then freeze for up to 2–3 months.
Slow Cooker Chicken and Gravy
Ingredients
- 3 chicken breasts
- Salt and pepper to taste
- 10.5 oz can cream of chicken soup
- 2 – 8.7 oz packets chicken gravy
- 1.5 cups water
- Mashed potatoes to serve
- Parsley to garnish
Instructions
- Whisk together the cream of chicken soup, gravy mix and water in a medium/large bowl, then pour over into the crockpot (or just mix right in the crockpot).
- Add the chicken breasts to the crockpot, and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- When the chicken is tender, roughly shred it using two forks.
- Add the shredded chicken back to the slow cooker, stir it into the gravy and cook for 15-20 minutes longer.
Check Out More Slow Cooker Crockpot Recipe Ideas!
Slow Cooker Vegan Butternut Squash Soup
Slow Cooker Chicken and Beef Taco Soup
