Crockpot Chicken and Gravy
This crockpot chicken and gravy is the ultimate comfort food. Chicken slow cooks in gravy, creating tender fall apart meat. So satisfying over mashed potatoes or rice on a chilly night!
Is there anything more comforting than a chicken and gravy dinner?
Growing up, chicken and gravy was reserved solely for Sunday nights or sometimes holidays.
Basically days when Mom had more time.
These days, I like a good chicken dinner on more than just Sundays and holidays.
But who has time to fuss with homemade chicken and gravy on most weeknights? I certainly don’t.
This crockpot chicken and gravy makes it so that you have time to make a chicken dinner even on your busiest day.
Crockpot chicken is some of my favorite chicken because there’s minimal prep time and the result is tender, flavorful chicken.
And if you’re worried slow cooking your chicken will result in dry chicken, fear not!
Cooking this chicken IN the gravy keeps the moisture locked in.
Ingredients
To make this you’ll need:
- Chicken breasts– Boneless, skinless chicken breasts. Trim them of excess fat.
- Gravy mix– A packet of brown gravy mix and a packet of mushroom gravy mix. You could do 2 packets of brown gravy or 2 of mushroom gravy if that’s what you have on hand.
- Condensed soup– The recipe calls for cream of mushroom but you could use cream of celery, chicken, broccoli… Really any cream of you have on hand.
- Spices– Garlic powder, salt, and pepper.
- Slurry ingredients– Water and cornstarch
How to Make
Crockpot chicken and gravy is easy as it is delicious!
To make this, just season the chicken breasts liberally with salt, pepper, and garlic powder. Set them aside.
Then whisk the gravy packets, condensed soup, and 2 cups of water together in the bowl of the crock pot until it’s smooth.
Add the chicken to the mixture, pushing it into the gravy.
Put the lid on the slow cooker and cook on low for 6 to 8 hours.
Just before serving, remove the chicken from the crockpot and shred it with two forks.
While the chicken is out of the gravy mixture, whisk together a tablespoon of cold water and 1.5 tablespoons of cornstarch to create a slurry.
Stir the slurry into the gravy so it has a chance to thicken.
Put the chicken back into the slow cooker and put the lid back on.
Let it cook for another 10 minutes to give the gravy a chance to thicken up.
Serve with your favorite sides and enjoy!
Serving Suggestions
Chicken and gravy is a versatile classic combination that pairs with so many sides.
I love to serve this with starchy sides like rice or mashed potatoes so you can ladle the chicken and gravy right over it.
And don’t discount serving this over a toasted piece of thick white bread.
Simple, but satisfying.
This chicken and gravy would also be delicious served with a side like Grandma’s canned green bean recipe.
And because you don’t want to leave any of that delicious gravy behind, you’ll want a good dinner roll or dense bread to sop up any leftover juices on your plate or in your bowl.
Try dunking these potato rolls or this cornbread into this chicken and gravy for a truly comforting experience.
Storing Leftovers
Store any leftovers right in the bowl of your slow cooker with the lid on in your fridge for up to 4 days.
You could also transfer it to another air tight container and refrigerate it if you don’t have room in your fridge for your slow cooker bowl.
Reheat it in the slow cooker until warm or in the microwave until warmed through.
Tips and Tricks
- You have some flexibility with the condensed soup. Almost any variety except cream of cheddar would be a good substitute for cream of mushroom.
- When you make the slurry, mix it together vigorously so you avoid lumps.
- Keep in mind the gravy will thicken more as it cools.
- The gravy may be too thick if you are heating leftovers. You can always thin it out with a little chicken broth or water to get it back to your desired consistency.
Other Cozy Crock Pot Chicken Recipes
This crockpot chicken and gravy will be your favorite comfort food meal for sure this fall and winter for a taste of Sunday dinner any day of the week.
Make it and enjoy!
Looking for other cozy Crock Pot chicken recipes?
Try these:
- Slow Cooker Chicken And Dumplings
- Slow Cooker Chicken Curry
- Slow Cooker Chicken Gumbo
- Slow Cooker Creamy Italian Chicken
- Slow Cooker Chicken And Stuffing
If you’ve tried this CROCKPOT CHICKEN AND GRAVY, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crockpot Chicken And Gravy
Ingredients
- 1 1/2- 2 lbs boneless skinless chicken breasts
- 1 .87 oz packet brown gravy mix
- 1 .87 oz packet mushroom gravy mix
- 1 10.5 oz can golden mushroom condensed soup
- 2 cups water
- garlic powder to taste
- salt & pepper to taste
- 1 1/2 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Liberally season the chicken breasts with garlic powder, salt, & pepper. Set aside.1 1/2- 2 lbs boneless skinless chicken breasts, garlic powder, salt & pepper
- To the crock, add the gravy powders, condensed soup, & two cups of water. Whisk until the mixture's smooth.1 .87 oz packet brown gravy mix, 1 .87 oz packet mushroom gravy mix, 1 10.5 oz can golden mushroom condensed soup, 2 cups water
- Add the chicken breasts to the crock, spreading them out so they're all equally bathed in the gravy mixture.
- Cover, and cook the chicken on low for 6-8 hours.
- Remove the cooked chicken to a cutting board, and using two forks or meat claws shred the meat.
- After you've removed the chicken, but before you get to shredding, whisk together the cornstarch and water to form a slurry. Whisk this into the gravy, and turn the heat to high.1 1/2 tbsp cornstarch, 1 tbsp cold water
- Return the chicken to the pot, stirring to mix it in with the gravy. Cover and let the mixture cook an additional ten minutes to thicken the gravy slightly.
- Serve the chicken over rice, mashed potatoes, or thick pieces of toasted white bread.
Notes
- You have some flexibility with the condensed soup. Almost any variety except cream of cheddar would be a good substitute for cream of mushroom.
- When you make the slurry, mix it together vigorously so you avoid lumps.
- Keep in mind the gravy will thicken more as it cools.
- The gravy may be too thick if you are heating leftovers. You can always thin it out with a little chicken broth or water to get it back to your desired consistency.
Nutrition
