There’s something so comforting about coming home to the smell of dinner already done.
This Crockpot Chicken & Gravy is the kind of meal that makes the whole kitchen feel warm and welcoming—tender shredded chicken simmered in creamy, savory gravy that tastes like you’ve been cooking all day.
But the best part? Your slow cooker did all the work.
With just three simple ingredients, it’s pure comfort food—cozy, rich, and ready to spoon over rice or mashed potatoes.
The kind of recipe that reminds you how satisfying simple cooking can be.
For Crockpot Chicken & Gravy
- Chicken Breasts – Use 3 to 4 boneless, skinless chicken breasts. You can also substitute thighs or tenderloins if you prefer.
- Cream of Chicken Soup – One 10.5-ounce can. Use it straight from the can—no need to add water. I recommend the unsalted version to control sodium levels.
- Chicken Gravy Mix – Two 0.87-ounce envelopes of dry gravy mix. Don’t make the gravy first; just stir the dry mix right into the soup.
- Water or Chicken Broth (optional) – About ½ cup, if you prefer a thinner gravy or want extra sauce for serving.
- Salt and Pepper – Add to taste before cooking for a bit more flavor.
- Hot Steamed Rice – Perfect for serving. You can also use mashed potatoes, noodles, or biscuits.
Crockpot Chicken & Gravy
A comforting, easy weeknight meal made with just three main ingredients! Tender shredded chicken smothered in creamy gravy — perfect served over hot rice or mashed potatoes.
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Servings: 6
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Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 (10.5 oz) can Unsalted Cream of Chicken Soup (do not dilute)
- 2 (0.87 oz) packets Chicken Gravy Mix (dry mix only)
- ½ cup water or chicken broth (optional, for thinner gravy)
- Hot steamed rice, for serving
- Place chicken in a 6-quart slow cooker. Season with salt and pepper if desired.
- Whisk together the cream of chicken soup, gravy mix, and water (if using).
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on LOW for 4–6 hours, until the chicken is tender and fully cooked.
- Shred or break the chicken into bite-sized pieces before serving.
- Serve warm over hot steamed rice (or mashed potatoes, noodles, or biscuits).
- Use unsalted soup to better control sodium levels.
- You can substitute chicken thighs or tenderloins for chicken breasts.
- Frozen chicken can be used — cook toward the higher end (6 hours).
- Feel free to add frozen vegetables (like peas, carrots, or green beans) during the last hour of cooking.
- Do not prepare the gravy mix separately — just use the dry packets.
- Do not add water to the soup — use it straight from the can.
- Over rice, mashed potatoes, egg noodles, or buttered biscuits.
- Pair with a side of green beans, broccoli, or a fresh salad.
- Can I use chicken thighs instead of chicken breasts?
Absolutely. I often do! Thighs stay extra juicy and bring a slightly richer flavor to the gravy. Use whatever you’ve got — white or dark meat both work beautifully here.
- My gravy turned out a bit thin — what can I do?
Easy fix. Mix a teaspoon of cornstarch with a splash of cold water, then stir it into the slow cooker near the end of cooking. Give it 10 minutes, and you’ll have a lovely, thick gravy that clings to every bite of chicken.
- What if the gravy is too thick?
No stress — just stir in a bit of chicken broth or water until it’s exactly how you like it. Remember, gravy thickens as it sits, so start small and adjust as needed.
- Can I use frozen chicken?
Yes, you can. Pop it in straight from the freezer — just cook on the longer side (closer to 6 hours). The slow cooker will take care of the rest. Just make sure the chicken is fully cooked through before shredding.
- How can I make this even easier on a busy day?
Prep it the night before! Mix the soup and gravy, season your chicken, and store it all in the fridge. In the morning, just dump everything into the slow cooker and go. Dinner practically makes itself — and your house will smell amazing when you walk back in.
