Crockpot Chicken and Gravy

The ultimate comfort food cooked in just one pot. A set it and forget it sort of dish. This Chicken and Gravy recipe is sure to be a winner.

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With just four step instructions, this recipe for chicken and gravy is so easy to make in the CrockPot. Simply put all of your ingredients together, and let the slow cooker do the rest. It makes for tender shredded chicken breasts and a hearty gravy, the ultimate comfort food.

Looking for a couple more easy Crockpot recipes? Try out our Crockpot Ranch Pork Chops and Crockpot Swedish Meatballs. Both are simple and delicious!

MORE CROCKPOT RECIPES
Crockpot Swedish Meatballs | Crockpot Chocolate Caramel Cake

INGREDIENTS FOR CROCKPOT CHICKEN AND GRAVY

You will need:

• 4 large chicken breasts, cut in half horizontally for easier cooking (about 1 lb)
• 1 10.75-oz can of cream of chicken soup
• 2 0.87-oz envelopes chicken gravy mix
• ½ tsp ground black pepper
• ½ tsp garlic powder
• 1 – 1 ½ cups water (if you prefer thicker gravy use 1 cup, thinner gravy use 1 ½ cups)
• ½ tbsp Better than Bouillon Chicken Flavor
• Green onions, sliced for garnish

SUBSTITUTIONS AND ADDITIONS

CHICKEN GRAVY MIX: You can use 2 tablespoons of powdered chicken and gravy mix in place of the 2 envelopes of chicken gravy mix.

BOUILLON: If you prefer, you can just smash up 2 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.

POTATOES OR RICE: I recommend serving your chicken and gravy over homemade mashed potatoes. It makes for a hearty and comforting meal. Serving it over a bed of white or brown rice is also a great option.

HOW TO MAKE THIS CROCKPOT CHICKEN AND GRAVY RECIPE

STEP ONE: In a 4 quart CrockPot, add one can of cream of chicken soup, 2 envelopes of chicken gravy mix, pepper, garlic powder, water (adding more or less water, based on the thickness you desire), and Better than Bouillon Chicken Flavor (or smashed bouillon cubes).

STEP TWO: Mix all of these ingredients together well.

STEP THREE: Add the 4 cut chicken breasts to the Crock Pot and cover with lid. Set the Crock Pot temperature to low and cook for 4 hours, or until the chicken easily shreds with two forks

STEP FOUR: Shred chicken and stir the sauce and chicken together with a large spoon.

STORAGE

IN THE FRIDGE: Store chicken and gravy in the fridge for up to three days. Leftovers should be stored in an airtight container and can be easily reheated in the microwave.

IN THE FREEZER: Chicken and gravy can be stored in the freezer for up to three months. It makes for a super easy meal on a busy night. Simply thaw in the refrigerator overnight and reheat. Serve over rice or potatoes.

Chicken and gravy could not be easier to make. It’s as simple as combining all of your ingredients and letting them cook in the CrockPot. You will love the tender shredded chicken and flavorful gravy. This is a hearty and comforting meal that will leave everyone satisfied.

MORE RECIPES YOU’LL LOVE

• Caramel Apple Crisp Bites
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• One Pot Chicken and Rice
• White Chicken Enchiladas

Crockpot Chicken and Gravy

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The ultimate comfort food cooked in just one pot. A set it and forget it sort of dish. This Chicken and Gravy recipe is sure to be a winner.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 4

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Ingredients

  

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• 4 large chicken breasts cut in half horizontally for easier cooking
• 10.75 oz can cream of chicken soup
• 2 .87 oz envelopes chicken gravy mix (or 2 tbsp powdered chicken gravy mix)
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1-1½ cup water (thicker gravy use 1 cup, thinner gravy use 1 ½ cups)
• 1/2 tbsp BetterThan Bouillon Chicken Flavor (or 2 chicken bouillon cubes smashed with the back of a spoon)
• Green onions sliced for garnish

Instructions

 

• In a 4 quart Crock Pot add 1 10.75-oz can cream of chicken soup, 2 0.87-oz envelopes chicken gravy mix, ¼ tsp pepper, ½ tsp garlic powder, 1 – 1 ½ cups water, and ½ tbsp Better Than Bouillon Chicken Flavor (or substitute 2 smashed chicken bouillon cubes). Whisk together.
• Add the 4 cut chicken breasts to the Crock Pot and cover with lid. Set the Crock Pot 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.

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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