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Crockpot Chicken and Gravy

overhead shot of a crockpot full of chicken and gravy
The ultimate comfort food cooked in just one pot, this chicken and gravy recipe is sure to be a winner.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine American
Servings 4
Calories 329 kcal


  • 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


  • 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.


  • 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


Calories: 329kcalCarbohydrates: 6gProtein: 50gFat: 10gSaturated Fat: 3gCholesterol: 151mgSodium: 808mgPotassium: 874mgFiber: 1gSugar: 1gVitamin A: 206IUVitamin C: 3mgCalcium: 22mgIron: 2mg