This Slow Cooker Chicken and Gravy was a lifesaver when my kids were young and we were always on the go. It’s inexpensive, simple to prepare and comforting — the kind of meal that keeps well, stretches to feed a family and satisfies picky eaters. The recipe requires just a handful of pantry staples and only a few minutes of hands-on time before the slow cooker takes over. Serve it over mashed potatoes, rice, biscuits or bread for a cozy, hearty dinner.
If you enjoy slow cooker recipes, try other family favorites such as Slow Cooker Pot Roast, Slow Cooker Cheesy Ham and Potato Soup, Crockpot Italian Beef Sandwiches or Crockpot Chicken and Stuffing for more inspiration.
Can this be made without a slow cooker?
Yes — this recipe adapts easily to the stovetop. Combine the cream soup, gravy mix and water or broth in a saucepan and heat until smooth and simmering. Add shredded or diced cooked chicken and warm through. You can poach chicken breasts, sauté diced chicken, or use a rotisserie chicken for extra convenience. Adjust seasonings to taste.
Can it be frozen?
Absolutely. Cool the dish completely before transferring it to a freezer-safe bag or container. Remove as much air as possible, label with the date and store for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Reheat slowly to prevent separation and stir occasionally to restore a smooth texture.
To prepare this slow cooker chicken and gravy, start by mixing two cans of cream of chicken soup (I prefer the herb-flavored variety for extra depth, but plain cream of chicken works fine) with two packets of instant chicken gravy mix. Add two cans’ worth of water or low-sodium chicken broth to the mixture and stir until smooth.
Next, nestle about 2 pounds of boneless, skinless chicken between the gravy and soup mixture. You can use thighs or breasts — thighs remain juicier, while breasts are leaner. Season the chicken lightly with garlic powder, onion powder and black pepper before adding it to the cooker, and push the chicken down so it’s mostly covered by the liquid.
Cook the chicken on Low for 4–6 hours or on High for 2–3 hours. When the chicken is cooked through and tender, shred it directly in the slow cooker using two forks. Taste the gravy and add salt and pepper if needed. A light sprinkle of dried parsley adds a fresh pop of color before serving.
I most often serve this over creamy mashed potatoes, which pairs beautifully with the rich gravy, but it’s equally good over white rice, buttered bread or biscuits. Add vegetables on the side or stir in cooked vegetables near the end of cooking if you prefer them in the dish. For a family with picky eaters, serving veggies separately often helps everyone enjoy their meal.
This recipe also makes a great base for dumplings. Use a can of refrigerated biscuit dough, roll each biscuit out and cut into strips or small pieces. Stir the dough pieces into the hot gravy during the last 30–45 minutes of cooking, or until the dumplings are cooked through. The result is a comforting, homestyle meal in one pot.
If you try this recipe, please leave a comment and rating — feedback helps a lot. Thank you!
Slow Cooker Chicken and Gravy
A savory, slow-cooked chicken and gravy that pleases even picky eaters.
Prep Time
5 minutes
Servings
6
Course
Crockpot Meals, Dinner
Cuisine
American
Equipment
- Slow cooker (at least 3.5 quarts)
Ingredients
- 2 (10.5 oz) cans cream of chicken soup (with herbs preferred)
- 2 (1 oz) packets chicken gravy mix
- 2 cans of water or low-sodium chicken broth (use the empty soup cans to measure)
- 2 lbs boneless, skinless chicken thighs or breasts
- Garlic powder, onion powder and black pepper to season the chicken
- Dried parsley to garnish (optional)
Instructions
- In the slow cooker, combine the cream of chicken soup, the gravy packet mixes and the water or broth. Whisk until smooth.
- Season the chicken with garlic powder, onion powder and black pepper. Add the chicken to the slow cooker, pushing it down so it is mostly covered by the liquid.
- Cook on Low for 4–6 hours or on High for 2–3 hours. Shred the chicken in the pot when it is done, stir to combine with the gravy and taste for seasoning. Garnish with dried parsley if desired.
Notes
To make this on the stovetop, heat the soup, gravy mix and broth together until smooth, then add cooked chicken and warm through. For dumplings, add biscuit dough pieces during the final 30–45 minutes of cooking until the dough is cooked through.