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.