Crock Pot Chicken and Gravy is one of the easiest slow cooker meals to make. Just a handful of ingredients, about 5 minutes of prep time, and 6 hours in the crock pot and you have a warm and delicious down-home meal.
To me simple foods are the most comforting and this Crock Pot Chicken and Gravy couldn’t be simpler. It will remind you of supper at your grandmother’s house.
How To Serve
Shredded white meat chicken is absolutely swimming in a thick, rich, and flavorful gravy. Serve it over white rice or mashed potatoes with a side of green beans or peas for a family meal like no other. And don’t forget the Yeast Rolls!
Ingredients Needed
- 2 packets chicken gravy mix
- 1 (10-ounce) can condensed cream of chicken soup
- Black Pepper
- Garlic Powder
- Chicken Breasts
- Sour Cream
How To Make Crock Pot Chicken and Gravy
Full recipe instructions can be found below.
The ingredients can be mixed together right in the crock pot so there are no dishes to clean for this meal. Just dump 2 packets of chicken gravy mix, a can of condensed chicken soup, 1 3/4 cups water, and some black pepper and garlic powder in the crock pot and stir.
Add the chicken, place the lid on top, and set to cook on LOW for 6 to 7 hours and walk away.
- Remove the lid from the crock pot, stir in 1/3 cup of sour cream to give the gravy some creaminess, and shred the chicken. So easy!
Equipment Needed
You will need a 5 to 6-quart or slightly larger slow cooker. I love my Hamilton Beach 6-Quart Programmable Slow Cooker.
Should I Cook Chicken On High or Low?
When cooking boneless, skinless chicken breasts in the slow cooker, I recommend using the LOW setting. Cooking them on HIGH can make them dry and chewy. Newer slow cookers tend to get much hotter than old ones and even the LOW setting cooks pretty hot. Your chicken may be done in less than 6 hours on LOW if you have a newer model.
How To Store
Leftovers reheat well if you have any. Store for 4 to 5 days in an airtight container in the refrigerator. Reheat in a microwave.
More Slow Cooker Recipes
- Crock Pot Chicken and Dumplings
- Crock Pot Chicken and Noodles
- Crock Pot Chicken and Stuffing with Green Beans
- Slow Cooker Hot Honey Chicken
- Crock Pot Sticky Hawaiian Chicken
Watch the short video below to see how easy this recipe is to make.
Crock Pot Chicken and Gravy
Ingredients
- 2 packets chicken gravy mix
- 1 (10-ounce) can condensed cream of chicken soup
- 1 3/4 cups water
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2.5 pounds boneless, skinless chicken breasts
- 1/3 cup sour cream
Instructions
- Whisk together gravy packets, condensed soup, water, black pepper, and garlic powder in a 6-quart slow cooker.
- Add chicken breasts.
- Cover and cook on LOW for 6 to 7 hours.
- Add sour cream and mix it in. Shred chicken with 2 forks.
- Serve over rice or mashed potatoes.
Nutrition
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Other nutritional information besides calories.
To keep from over cooking I use a crockpot liner and put in 1-2 cups of water (depending on the recipe) in the crockpot between it and the liner. The water can only get to 212 degrees, no chance of burning.
Very easy to make. I added onion powder, basil, and oregano. Served over potatoes and my son had rice. Served with green beans. Husband and son loved it
Hearty meal. We add a touch more garlic powder on top and serve it with stuffing and cranberry. Tastes like thanksgiving without the fuss.
The way I like it, Quick, Easy, and Tasty. Like it on Chicken Rice A Roni too.
Simple and delicious!
Delisicious and easy recipe
Like most the people here ask. If I add a Hershey bar and use beef instead, but throw it on the grill, will it taste the same? Otherwise I’ve followed the recipe and it came out perfect.
Best comment ever 🤣
I really laughed out loud. Well said.
Exactly what I have been looking for, a quick and easy but very delicious recipe. Everyone LOVED it.
sounds terrific. My question is can this be done in an instapot/pressure cooker?
I only had turkey gravy and mushroom gravy and mushroom soup, boneless skinless chicken thighs about 3 lbs and added carrots and green pepper at the end. Server over Sarah’s rice pilaf from all recipes site.
Thank you Christin!
Does the chicken have to be thawed?
No, it doesn’t have to be thawed. I used chicken breasts that were mostly frozen because they’re easier to clean and trim off unwanted fat. The only thing I did differently was to cut each breadt in half. It also makes better sized pieces after shredding. One other thing I changed was adding diced celery. It adds a subtle flavor that gives it that cozy, comfort food flavor.
My Family Loves this and so easy.