Crockpot Chicken & Gravy

I created a rich, comforting slow-cooker meal that keeps everything super simple—and the results speak for themselves.

Why You’ll Love This Recipe

I adore how effortless this dish is: just toss in a few ingredients, and the crockpot works its magic while I go about my day. The gravy turns silky and delicious, the chicken shreds easily, and it’s always a hit—especially during busy weeknights or when I want comfort food without the fuss. Leftovers get even better, and it’s flexible whether I serve it over rice, potatoes, noodles—or even bread.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3–4 boneless, skinless chicken breasts (about 1½–2 lb)

• 1 (10.5 oz) can cream of chicken soup

• 2 (0.87 oz) packets chicken gravy mix

• ½ cup water or low‑sodium chicken broth (optional, for thinner gravy)

• Salt and pepper (or garlic salt), to season

• Hot steamed rice, mashed potatoes, or egg noodles, for serving

directions

1. Season the chicken with salt and pepper (or garlic salt) and place it in the crockpot.

2. Whisk together the cream soup, gravy packets, and water/broth until smooth.

3. Pour the mixture over the chicken.

4. Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until tender.

5. Shred the chicken right in the crockpot using two forks and stir to coat in the gravy.

6. If you like thicker gravy, remove the lid for the last 20–30 minutes to reduce.

7. Serve over your base of choice and enjoy!

Servings and timing

Makes about 4–6 servings depending on side—roughly 1½ to 2 pounds of chicken feeds 4 generously or 6 over rice or potatoes. Prep time is ~5 minutes; cook time is 4–5 hours on LOW (or 2–3 hours on HIGH).

Variations

• Use thighs for juicier, richer chicken.

• Add herbs: a teaspoon of thyme or rosemary brightens flavor.

• Spicy, add red pepper flakes or hot sauce.

• Mushrooms, toss in sliced ones for depth.

• Veggie boost, stir in frozen peas or carrots in the final 30 minutes.

• Cheesy upgrade, stir in ½ cup cheddar after shredding for creamy indulgence.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To freeze, I cool it, then pack into freezer-safe bags for up to 3 months. I reheat gently in a saucepan over medium-low, adding a splash of broth if it’s thickened, or I’ll microwave in intervals, stirring in between.

FAQs

Q: Can I use chicken thighs instead of breasts?

Yes—thighs are juicier and add richness; I sometimes do half and half.

Q: What if I have cream of mushroom soup, not chicken?

That works well—especially if you add mushrooms too. It shifts flavor but still delicious.

Q: Is it gluten-free?

Not with standard gravy packets—but you can swap in certified gluten‑free gravy and soup to make it safe.

Q: Can I make this faster?

Absolutely. Cook on HIGH and check at 2–3 hours, or use pre-cooked rotisserie chicken—just heat everything together for 20–30 minutes.

Q: How can I thicken the gravy more?

Stir in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) near the end and cook on HIGH for 15 minutes. Lid off helps too.

Conclusion

This Crockpot Chicken & Gravy is my go-to comfort food. With minimal effort, I get succulent chicken and a savory gravy that warm the whole house. It’s adaptable, delicious, and perfect for weeknights—or whenever I need a cozy meal. I hope it finds a home in your dinner rotation like it has in mine.