Crockpot Chicken and Gravy
This Crockpot Chicken and Gravy is made with boneless chicken breasts, cream of chicken soup, chicken gravy mix, and chicken broth. The chicken cooks until tender and is shredded into a creamy gravy sauce that is great served over rice or noodles. It’s an easy slow cooker chicken dinner to prepare in just 10 minutes, and the slow cooker does most of the work!
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It’s a make ahead dinner for busy weeknights and also a nice option for Sunday family dinners, meal prep, or those days when you need an easy comfort food dinner that everyone can enjoy.
And for more crockpot dinner recipes, the recipes below are worth trying:
- Crockpot Sweet and Sour Meatballs
- Crockpot Sloppy Joes
- Crockpot Creamy Ranch Chicken Pasta
- Crockpot Ham and Potato Soup
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 2 envelopes chicken gravy mix
- ½ cup chicken broth
How to Make Crockpot Chicken and Gravy
Step 1: Add the chicken: Place the boneless, skinless chicken breasts in the bottom of your crockpot.
Step 2: Add the gravy mixture: Pour in the chicken broth, add the chicken gravy mix, and spoon in the cream of chicken soup.
Coat the chicken: Use tongs to stir the ingredients around the chicken until each piece is coated with the gravy mixture.
Step 3: Slow cook: Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and tender.
Step 4: Shred and serve: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir it into the gravy. Serve warm over rice or noodles.
Important Recipe Notes
- Use boneless chicken breasts: They work well for this recipe and become tender enough to shred after slow cooking.
- No need to add extra salt: The cream of chicken soup and gravy mix already contain salt, so taste the gravy before adding more seasoning.
- Check the chicken: Make sure the internal temperature reaches 165°F before shredding and serving.
- If the gravy is too thick, stir in a little extra chicken broth until it reaches your preferred consistency.
- Use two forks to shred the cooked chicken, then stir it back into the gravy so every piece is coated.
- Serve warm: This chicken and gravy tastes great over white rice, mashed potatoes, or egg noodles.
- Keep leftovers in an airtight container in the refrigerator for 3–4 days. Add a splash of broth when reheating if the gravy becomes too thick.
Crockpot Chicken and Gravy
Ingredients
- 4 boneless skinless chicken breasts
- 1 can cream of chicken soup
- 2 envelopes chicken gravy mix
- ½ cup chicken broth
Instructions
- Add the chicken: Place the boneless, skinless chicken breasts in the bottom of your crockpot.
- Add the gravy mixture: Pour in the chicken broth, add the chicken gravy mix, and spoon in the cream of chicken soup.
- Coat the chicken: Use tongs to stir the ingredients around the chicken until each piece is coated with the gravy mixture.
- Slow cook: Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and tender.
- Shred and serve: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir it into the gravy. Serve warm over rice or noodles.
