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Crockpot Chicken and Gravy
Fork-tender chicken simmered in a savory, creamy gravy that tastes like a Sunday supper—but with only five minutes of prep. This set-it-and-forget-it crockpot recipe is pure comfort, perfect for mashed potatoes, rice, noodles, or biscuits. The base uses just five pantry staples and transforms them into a silky gravy that clings to every shred of chicken.
Why You’ll Love This Recipe
- Hands-off dinner: Just load the crockpot and let it do the work.
- Family-friendly: Mild and creamy flavors everyone loves.
- Flexible: Works with thighs, breasts, or even turkey.
- Budget-friendly: Simple ingredients stretch into hearty portions.
- Freezer-ready: Doubles easily and reheats beautifully.
Ingredients (Serves 6)
- 2 lb (900 g) boneless, skinless chicken thighs or breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 packet dry chicken gravy mix
- 1 cup chicken broth
- 1 tsp onion powder
- Salt & black pepper to taste
Optional Add-Ins
- 2 cloves garlic, minced
- 1 tsp dried thyme or poultry seasoning
- 1/2 tsp smoked paprika
- 1/2 cup sliced mushrooms (add at the start)
- 1 cup peas or corn (add in last 30 minutes)
- 1/4 cup sour cream or cream cheese (stir in at the end)
Step-by-Step Instructions
1) Load the Crockpot
- Place chicken in the bottom of a 5–6 quart slow cooker. Sprinkle with onion powder, salt, and pepper.
- In a bowl, whisk together soup, gravy mix, and broth. Pour over chicken.
2) Cook Low & Slow
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is tender and shreddable.
3) Shred & Finish
- Shred chicken with two forks. Return to crockpot and stir into gravy.
- For thicker gravy, whisk 2 tbsp cornstarch + 2 tbsp cold water and stir in. Cook uncovered 15–20 minutes.
- Optional: Stir in sour cream or cream cheese for a creamier finish.
Serving Ideas
- Classic: Over mashed potatoes with roasted green beans.
- Comfort bowl: Over buttered noodles with peas.
- Southern style: With flaky biscuits to soak up the gravy.
- Next-day remix: In a sandwich or baked into a casserole.
Pro Tips
- Use thighs for juicier results; breasts cook faster and may dry out if left too long.
- If too salty, add a splash of milk or extra broth to balance.
- For fresh flavor, finish with parsley and a squeeze of lemon juice.
- Chill overnight—flavors deepen and gravy thickens even more.
Storage & Reheating
- Refrigerate: Store in airtight container up to 4 days.
- Freeze: Up to 3 months. Thaw overnight in fridge.
- Reheat: Warm gently on stovetop or microwave with a splash of broth.
Nutrition (Estimate per serving)
- Calories: ~290
- Protein: ~28 g
- Carbohydrates: ~8 g
- Fat: ~16 g
Values vary by cut of chicken and type of soup or broth used.
Quick Recipe Card
Prep: 5 mins | Cook: 6–7 hrs LOW or 3–4 hrs HIGH | Yield: 6 servings
- Place chicken in crockpot. Sprinkle with onion powder, salt, and pepper.
- Whisk soup, gravy mix, and broth. Pour over chicken.
- Cook LOW 6–7 hrs or HIGH 3–4 hrs. Shred chicken.
- Return to pot; stir into gravy. Thicken with cornstarch slurry if desired.
- Serve over mashed potatoes, rice, or biscuits.
Final Thoughts
Crockpot Chicken and Gravy is the weeknight dinner that feels like a hug in a bowl. It’s simple, adaptable, and delivers big comfort with little effort. Double the recipe and freeze half—you’ll thank yourself on the next busy evening when dinner is already waiting.