I love how effortless and comforting this Slow Cooker Chicken and Gravy recipe is. Tender chicken bathed in rich, flavorful gravy makes it the perfect meal to come home to after a busy day.
Why You’ll Love This Recipe
I adore recipes that practically prepare themselves, and this one is no exception. I toss a few simple ingredients into the slow cooker, go about my day, and return to a delicious, hearty meal. The gravy turns out velvety smooth without any added fuss, and the chicken stays juicy and flavorful.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 bone-in, skinless chicken thighs (or breasts, if preferred)
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1 small onion, thinly sliced
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2 cloves garlic, minced
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1 cup chicken broth
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1 can (10.5 oz) condensed cream of chicken soup
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and pepper, to taste
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2 tablespoons cornstarch mixed with 2 tablespoons cold water (for gravy thickening)
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Fresh parsley, chopped, for garnish (optional)
directions
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I place the sliced onion and garlic in the bottom of the slow cooker as a flavorful base.
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I season the chicken with salt, pepper, thyme, and rosemary, then arrange it over the onions.
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I pour the chicken broth and cream of chicken soup over the top, ensuring everything is coated.
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I set the slow cooker to Low and cook for 6–7 hours or High for 3–4 hours, until the chicken is tender and cooked through.
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Once done, I remove the chicken onto a plate and cover it to keep warm.
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I stir the cornstarch slurry into the cooking liquid and turn the slow cooker to High. I cook for 10–15 minutes, stirring occasionally, until the gravy thickens.
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I return the chicken to the slow cooker, spooning gravy over the pieces.
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I garnish with chopped parsley if I’d like and serve hot.
Servings and timing
This recipe serves 4 and takes about 10 minutes prep + 6–7 hours on Low (or 3–4 hours on High).
storage/reheating
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To store: I transfer leftovers into an airtight container and refrigerate for up to 3–4 days.
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To freeze: I freeze chicken and gravy separately in freezer-safe containers for up to 3 months.
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To reheat: I reheat in a saucepan over medium heat, stirring occasionally until hot. If reheating chicken and gravy together, I add a little broth or water to adjust thickness.
FAQs
What cut of chicken is best for this recipe?
I find bone-in, skinless chicken thighs deliver the most tender and flavorful results, but boneless skinless thighs or breasts work well too. Just adjust cooking time until the internal temperature is 165°F.
Can I use a different thickening agent instead of cornstarch?
Yes, I sometimes use a flour slurry (1 tablespoon flour whisked into 2 tablespoons water) or make a rue by whisking flour into melted butter before stirring into the liquid.
Is it possible to make this gluten‑free?
Absolutely. I use a gluten-free cream of chicken soup and cornstarch to keep it gluten‑free.
Can I make this in an Instant Pot instead?
Yes. I’d use the Sauté setting to brown onions and garlic, add everything, and then cook on High Pressure for 10 minutes with a quick release. Then thicken the gravy manually afterward.
What sides go well with this dish?
I serve this with mashed potatoes, rice, buttered noodles, or crusty bread. Steamed vegetables or a simple salad also round out the meal nicely.
Conclusion
I cherish how this Slow Cooker Chicken and Gravy feels like a classic comfort meal without requiring much effort. It’s filling, flavorful, and flexible—and the kind of dinner I feel great serving on busy nights or for relaxed weekends.

Slow Cooker Chicken and Gravy
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on Low or 3–4 hours on High
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Effortless and comforting, this Slow Cooker Chicken and Gravy features tender chicken bathed in a rich, flavorful gravy—perfect for a hearty meal after a busy day.
Ingredients
- 4 bone-in, skinless chicken thighs (or breasts, if preferred)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for gravy thickening)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the sliced onion and garlic in the bottom of the slow cooker.
- Season the chicken with salt, pepper, thyme, and rosemary, then arrange it over the onions.
- Pour the chicken broth and cream of chicken soup over the top, ensuring everything is coated.
- Set the slow cooker to Low and cook for 6–7 hours or High for 3–4 hours, until the chicken is tender and cooked through.
- Remove the chicken onto a plate and cover it to keep warm.
- Stir the cornstarch slurry into the cooking liquid and turn the slow cooker to High. Cook for 10–15 minutes, stirring occasionally, until the gravy thickens.
- Return the chicken to the slow cooker, spooning gravy over the pieces.
- Garnish with chopped parsley if desired and serve hot.
Notes
- Use boneless chicken thighs or breasts as alternatives.
- Adjust seasoning to taste before serving.
- Use a gluten-free cream of chicken soup for a gluten-free version.
- Thicken with flour slurry or roux if preferred over cornstarch.
- Freeze chicken and gravy separately for best texture upon reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg
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