Crockpot Chicken and Gravy
This crockpot chicken and gravy cooks up perfectly shreddable, tender, and rich. Serve it over mashed potatoes, rice, or noodles for an easy dinner.
You may also like my crockpot ranch chicken and chicken and noodles!
This crockpot chicken and gravy is the kind of dinner that practically cooks itself. You whisk a quick sauce, add the chicken, and let the slow cooker handle the rest.
A few hours later, you’ve got tender chicken coated in a thick, savory gravy that tastes like classic comfort food.
Why this slow cooker chicken and gravy works
- Hands-off cooking: The slow cooker keeps the chicken moist while the gravy cooks into a smooth sauce.
- Consistent texture: Gravy packets plus cream of chicken soup thickens without extra steps.
- Easy to serve: It works over mashed potatoes, rice, egg noodles, or biscuits, depending on what you’ve got on hand.
What you’ll need
- Boneless, skinless chicken breasts or thighs (Both of these work well and shred easily.)
- Chicken gravy packets + cream of chicken soup (I love using these as a shortcut to make a creamy, thick gravy base.)
- Low-sodium chicken broth (Gives the chicken a little moisture while cooking and helps thin the gravy to the right consistency.)
- Seasonings: onion powder, garlic powder, black pepper (Just enough to add some flavor.)
- Optional: sliced white onion (Adds extra onion flavor to the gravy.)
How to make crockpot chicken and gravy
Whisk the gravy packets, cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper in the slow cooker until smooth.
Add the onions and chicken.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches 165°F and shreds easily.
Shred or slice the chicken in the slow cooker, then stir well to coat it in the gravy.
How long to cook crockpot chicken and gravy
- LOW: 4–6 hours
- HIGH: 2–3 hours
The cook time depends on chicken thickness and how hot your slow cooker runs. Thinner pieces may finish sooner; thicker pieces may need a little longer.
Can you slow cook frozen chicken?
I don’t recommend it. For best results and food safety, thaw chicken before using a slow cooker. Frozen chicken can take too long to reach a safe temperature in a crockpot.
If the chicken is still frozen, a safer workaround is to cook it using a faster method first, then add it to the slow cooker with the gravy to finish and stay warm.
How to thicken crockpot chicken and gravy
If the gravy is thinner than you want (extra liquid from the chicken can do that), use one of these fixes:
- Cornstarch slurry: Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it in, then cook 15–20 minutes on HIGH until thickened.
- Reduce it: Remove the lid and the chicken, and cook the gravy on HIGH for 15–30 minutes, stirring occasionally.
- For a creamier option: Stir in a spoonful of sour cream or cream cheese at the end for a richer, thicker gravy.
What to serve with chicken and gravy
The side dish options are endless. Here are some of our favorites:
- Mashed potatoes.
- Egg noodles or white rice.
- Biscuits.
- Green beans, peas, or roasted broccoli.
Storage and freezing
Refrigerator: Cool and store leftovers in an airtight container for up to 4 days.
Freezer: The leftovers freeze well. Portion them into freezer-safe containers and freeze for up to two months.
Reheating: Reheat until hot throughout. If the gravy thickens after chilling, add a splash of broth while reheating and stir until smooth.
Ingredients
- 10.5 ounce can cream of chicken soup
- ½ cup low-sodium chicken broth
- 2 packets gravy mix, 0.87 ounces each
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 to 2 ½ pounds boneless skinless chicken breasts, or thighs
- ½ cup sliced onions
Instructions
- In the slow cooker, whisk the chicken gravy packets, cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper until smooth.2 packets gravy mix10.5 ounce can cream of chicken soup½ cup low-sodium chicken broth1 teaspoon onion powder½ teaspoon garlic powder¼ teaspoon black pepper
- Layer in the fresh onions and chicken.½ cup sliced onions2 to 2 ½ pounds boneless skinless chicken breasts
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches 165°F and shreds easily. Thinner pieces may finish sooner; thicker pieces may need a little longer.
- Shred or slice the chicken in the slow cooker, then stir well to coat it in the gravy.
- Serve over mashed potatoes, rice, egg noodles, or biscuits.
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
