Crockpot Chicken and Gravy

The ultimate comfort food cooked in just one pot, this chicken and gravy recipe is sure to be a winner.

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Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Servings4

Here’s a recipe that belongs in the weeknight dinner hall of fame: Crockpot Chicken and Gravy. Tender, juicy shredded chicken smothered in a creamy, savory gravy that tastes like it simmered all day on the stovetop (spoiler: it didn’t — the slow cooker did all the work).

Crockpot Chicken and Gravy Ingredients

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This is comfort food at its easiest. Toss a handful of pantry staples into the crockpot, walk away, and come back to the kind of rich, flavorful chicken and gravy that makes you want to spoon it straight over your favorite site dish.

You’ll need:

• 1 (10.75-ounce) can of cream of chicken soup
• 2 (0.87-ounce) packets of chicken gravy mix
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1-1½ cups water
• ½ tablespoon chicken bouillon
• 4 large boneless skinless chicken breasts
• Green onions, sliced for garnish

Ingredient Substitutions

✔ If you don’t have the cream of chicken soup on hand, you can use another flavor such as cream of mushroom or cream of celery in this recipe.

✔ If you prefer, you can just smash up two chicken bouillon cubes in a Ziploc bag with the back of a spoon, and use this in place of the Better than Bouillon Chicken Flavor.

How To Make It

1. Mix the gravy: In your slow cooker, whisk together the cream of chicken soup, gravy mix, pepper, garlic powder, water, and bouillon.
2. Add chicken: Nestle the sliced chicken breasts into the mixture.
3. Cook low and slow: Cover and cook on LOW for about 4 hours. (Your slow cooker may run hotter or cooler, so check that the internal temp hits 165°F.)
4. Shred and stir: Once the chicken is cooked and tender, shred it with two forks and stir everything together so the meat is coated in the gravy.

✔ Tip: Shred the chicken while it’s still warm in the slow cooker — it’s much easier and the texture is perfect.

Serving Suggestions

• Creamy mashed potatoes – The classic pairing. Let that gravy sink in.
• Steamed rice or buttered egg noodles – Easy and just as satisfying.
• Buttermilk biscuits – Tear, dip, devour.
• Green beans or roasted broccoli – To balance out all that creamy goodness.

Storage Instructions

IN THE FRIDGE: Store leftovers in an airtight container for up to four days. The gravy thickens as it chills — just add a splash of water or chicken broth when reheating to loosen it up.

IN THE FREEZER: Let the chicken and gravy cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to two months. Thaw overnight in the fridge before reheating.

TO REHEAT: Warm gently on the stovetop or in the microwave, stirring occasionally and adding a bit of water or broth to bring the gravy back to its silky texture. Avoid overheating to keep the chicken tender.

This crockpot chicken and gravy is the kind of meal you keep in your back pocket — perfect for busy weeknights, feeding a crowd, or just when you want dinner to taste like a warm hug. It’s low-effort, high reward, and once you make it, don’t be surprised if it becomes a regular on your menu rotation.

More Easy Crockpot Chicken Recipes

If you’re into cozy, fuss-free dinners, you’ll love these too:

• Crockpot Crack Chicken Recipe – creamy, cheesy, and loaded with bacon — a viral slow cooker favorite that’s perfect for busy weeknights.
• Slow Cooker Creamy Ranch Chicken Recipe – packed with ranch flavor and perfect for feeding a hungry crowd.
• Crockpot Chicken Alfredo Recipe – made with tender shredded chicken, creamy Alfredo sauce, and penne pasta — all in your slow cooker.

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Crockpot Chicken and Gravy

5 from 2 votes

The ultimate comfort food cooked in just one pot, this chicken and gravy recipe is sure to be a winner.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

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Ingredients

  

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• 10.75 ounces cream of chicken soup
• 2 (0.87-ounce) envelopes chicken gravy mix, or 2 tablespoons powdered chicken gravy mix
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 to 1½ cups water, for thicker gravy use 1 cup, for thinner gravy use 1½ cups
• ½ tablespoons Better Than Bouillon Chicken Flavor, or 2 chicken bouillon cubes smashed with the back of a spoon
• 4 large chicken breasts, cut in half horizontally for easier cooking
• green onions, sliced for garnish

Instructions

 

• In a 4-quart crockpot add the can cream of chicken soup, 2 envelopes of chicken gravy mix, pepper, garlic powder, water, and Better Than Bouillon Chicken Flavor (or substitute 2 smashed chicken bouillon cubes). Whisk together.
• Add the 4 cut chicken breasts to the crockpot and cover with the lid. Set the crockpot temperature to low and cook for 4 hours, or until the chicken easily shreds with two forks.
• Shred chicken and stir the sauce and chicken together with a large spoon.

Notes

• Crockpots cook at varying rates; the cooking time is for the crockpot I used. Make sure that your cooked chicken has an internal temperature of 165°F.
• Chicken shreds best when it is still warm; make sure you do this right when it is finished cooking in the slow cooker

Nutrition

Calories: 329kcal | Carbohydrates: 6g | Protein: 50g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 808mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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