Crockpot Chicken & Gravy is a streamlined comfort-food classic built around slow-cooked chicken, savory gravy, and minimal prep time. This dish relies on low, steady heat to tenderize the chicken while creating a rich, cohesive sauce that’s ideal for serving over mashed potatoes, rice, or biscuits.
The key to success is moisture control and proper seasoning balance. When structured correctly, the chicken remains fork-tender and the gravy thickens naturally without becoming overly salty or heavy.
Why This Recipe Works
- Slow cooking preserves moisture in lean chicken
- Condensed soup creates a stable gravy base
- Minimal ingredients reduce complexity
- Ideal for batch cooking or meal prep
Key Ingredient Spotlight
Chicken thigh is often preferred for this recipe because it remains juicy during long cooking. Boneless, skinless chicken breasts also work but require careful timing to avoid dryness.
Ingredients (Serves 4–6)
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 packet dry chicken gravy mix
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups low-sodium chicken broth
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme (optional)
Optional additions:
- ½ cup sour cream (for extra creaminess)
- 1 tablespoon butter (for richness)
Step-by-Step Instructions
1. Prepare the Slow Cooker
Lightly grease the crockpot to prevent sticking.
Place chicken in an even layer on the bottom.
2. Mix the Gravy Base
In a bowl, whisk together:
- Cream of chicken soup
- Chicken broth
- Dry gravy mix
- Seasonings
Pour mixture evenly over chicken.
3. Cook
Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
Chicken should reach an internal temperature of 165°F (74°C) and shred easily with a fork.
4. Shred and Finish
Remove chicken and shred with two forks.
Return shredded chicken to the crockpot and stir into gravy.
If thicker gravy is desired, cook uncovered for an additional 15–20 minutes.
Optional: Stir in sour cream or butter before serving.
Texture & Flavor Profile
- Fork-tender shredded chicken
- Creamy, savory gravy
- Mild poultry flavor
- Balanced seasoning
- Comforting, hearty consistency
Professional Tips for Best Results
Avoid Overcooking
Chicken breasts can dry if cooked too long on high.
Adjust Salt Carefully
Gravy mix and condensed soup contain sodium.
Thicken If Necessary
If gravy is too thin:
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water
- Stir into crockpot
- Cook 10–15 minutes until thickened
Use Low-Sodium Broth
Prevents oversalting.
Variations
Mushroom Version
Add sliced mushrooms before cooking.
Onion-Enhanced
Add ½ cup diced onions for deeper flavor.
Herb Upgrade
Add rosemary or fresh thyme.
Creamier Style
Replace ½ cup broth with heavy cream.
Serving Suggestions
Serve Crockpot Chicken & Gravy over:
- Mashed potatoes
- Steamed white rice
- Egg noodles
- Buttermilk biscuits
Add a side of green beans or roasted carrots for balance.
Storage & Reheating
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat gently on stovetop with a splash of broth
Nutritional Snapshot (Approximate per serving)
- Calories: 300–380
- Protein: 30–35g
- Fat: 12–18g
- Carbohydrates: 10–15g
Values vary by chicken cut and add-ins.
Common Mistakes to Avoid
- Cooking on high for extended periods
- Not whisking gravy base thoroughly
- Oversalting
- Using frozen chicken without adjusting cook time
Final Thoughts
Crockpot Chicken & Gravy is a dependable, low-maintenance meal that delivers classic comfort flavors with minimal effort. Its versatility and batch-friendly format make it ideal for busy weeknights or meal prep.
Print
Crockpot Chicken & Gravy
Ingredients
- 2–3 lbs (900g–1.4kg) bone-in chicken thighs or breasts (skin removed)
- Salt & black pepper to taste
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chicken broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp poultry seasoning (or rosemary + sage)
- 2 tbsp all-purpose flour (for thickening)
- Optional: ½ cup heavy cream or sour cream (for creamy gravy)
Instructions
- Season chicken: Pat dry and season generously with salt and pepper.
- Sear (optional but recommended): Heat oil in a skillet over medium-high. Brown chicken 2–3 minutes per side. Transfer to slow cooker.
- Sauté aromatics: In same skillet, cook onion 3–4 minutes until soft. Add garlic; cook 30 seconds. Scrape into slow cooker.
- Deglaze & add liquids: Pour broth into skillet to lift browned bits. Pour into slow cooker. Add Worcestershire, thyme, and poultry seasoning.
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
- Make gravy: Remove chicken; shred or keep whole. Skim excess fat from liquid if desired. Whisk flour into ¼ cup cold water to make a slurry. Stir into hot liquid in slow cooker.
- Thicken: Switch to High and cook uncovered 15–20 minutes, stirring occasionally, until gravy coats the back of a spoon.
→ For creamy version: Stir in heavy cream or sour cream at the end (do not boil). - Serve chicken smothered in gravy over mashed potatoes, rice, or biscuits.
💡 Pro Tips:
– Use bone-in, skinless chicken for maximum flavor and moisture.
– For gluten-free, use cornstarch instead of flour (mix 1 tbsp with 2 tbsp cold water).
– Double the gravy—leftovers are gold!
Prep Time & Nutrition (per serving, serves 6):
Servings: 6 | Calories: 320 | Net Carbs: 4g | Fats: 18g | Protein: 36g