On the days when I’m juggling too many things and still want a meal that feels steady and comforting, this Crock Pot Chicken and Gravy is what I turn to. It’s rich and satisfying, but it doesn’t leave you feeling weighed down. The slow cooker does the work, and you end up with tender chicken in a smooth, savory gravy that’s easy to scoop over rice, potatoes, or even steamed vegetables.
I first started making this on weeknights when I was tired of scrambling at 5 p.m. and reaching for takeout. I liked that the ingredient list was short and familiar: chicken broth, cream of chicken soup, gravy packets, and chicken breasts. Over time, I realized how flexible it is. You can keep it simple, or add a few vegetables or herbs toward the end to brighten it up and make it feel a bit fresher, without complicating anything.
This recipe fits especially well into cooler months or those in-between seasons when you want something warm and cozy but not fussy. You can throw everything into the crock pot before work or errands and come home to a meal that’s ready to serve. If you’re new to cooking, this is a forgiving place to start. There’s no tricky browning, no special equipment, and the steps are very straightforward. As long as you measure, stir, and give it enough time, you’ll end up with soft chicken and a flavorful gravy that feels like real home cooking with minimum effort.
A Fresh Take on a Classic: Crock Pot Chicken and Gravy
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Your Ingredient Checklist
- 1/2 cup chicken broth
- 1 (10-ounce) can cream of chicken soup
- 1 tablespoon chicken seasoning or your favorite all-purpose poultry blend
- 2 packets chicken gravy mix (0.87 ounces each)
- 4 boneless, skinless chicken breasts (fresh or frozen)
The Method: A Step-by-Step Guide
- Add the chicken broth, cream of chicken soup, chicken seasoning, and both gravy packets to your slow cooker. Whisk or stir well until you have a smooth, lump-free mixture. The mixture should look like a thick, pourable sauce with no dry gravy mix visible.
- Place the chicken breasts into the slow cooker, laying them in a single layer if possible. It’s fine if they touch or overlap slightly; just make sure they’re mostly covered by the gravy mixture. Spoon a little sauce over the top if needed.
- Cover the slow cooker with the lid. Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, depending on your schedule. Avoid lifting the lid too often, as this releases heat and can lengthen the cooking time.
- Check for doneness: the chicken should be very tender and easy to pull apart with two forks, and the internal temperature should reach at least 165°F (74°C). If it still feels firm, continue cooking in 30-minute increments.
- Once the chicken is fully cooked, transfer the breasts to a cutting board or plate. Shred them with two forks or cut into bite-size pieces, depending on your texture preference. The pieces should break apart easily; if not, cook a little longer.
- Return the shredded or chopped chicken to the slow cooker and stir so every piece is coated in the gravy. Let it sit on WARM or LOW for another 10–15 minutes so it can soak up more flavor.
- Taste the gravy and adjust the seasoning if needed with a small pinch of salt or pepper. Serve the chicken and gravy hot over cooked rice, mashed potatoes, noodles, or toast. Spoon extra gravy over the top for a complete, comforting meal.
Frozen Chicken Safety Tips
Many people like the idea of dropping frozen chicken straight into the slow cooker, but it’s important to handle it safely. The USDA recommends that poultry move through the “danger zone” (40°F to 140°F) as quickly as possible. In a slow cooker, large frozen pieces can sit in that range too long. If you choose to use frozen chicken breasts, use smaller, evenly sized pieces and cook on HIGH for at least the first hour before switching to LOW so the temperature rises faster. Make sure the internal temperature reaches at least 165°F (74°C) in the thickest part. Never stack huge, rock-solid pieces together; they’ll take longer to heat through. When in doubt, thaw the chicken in the fridge overnight for the safest and most consistent results.
Thickening the Gravy
The gravy from this recipe is usually fairly smooth and medium-thick, but slow cookers can vary. If it’s thinner than you’d like, you can adjust it easily. First, remove the lid and let the slow cooker sit on HIGH for 15–20 minutes, stirring occasionally. Often, this light simmer will naturally thicken the sauce. If you still want it thicker, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl until completely smooth, then stir it into the hot gravy. Let it cook for another 5–10 minutes; it should look glossy and coat the back of a spoon. Avoid adding dry cornstarch directly, as it can clump and create a pasty texture.
Easy Add-In Ideas
Once you’re comfortable with the basic recipe, it’s simple to build in a bit more color and nutrition without adding stress. For vegetables that hold up well, try adding sliced carrots or quartered baby potatoes to the bottom of the slow cooker before you pour in the gravy mixture. They’ll cook along with the chicken and soak up flavor. For quick-cooking options like frozen peas or baby spinach, stir them in during the last 20–30 minutes so they stay bright and don’t overcook. You can also finish the dish with a handful of fresh chopped parsley or green onions right before serving for a fresh, vibrant touch that balances the richness of the gravy.
Common Questions Answered
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work very well in this recipe. They’re naturally more forgiving and stay juicy, even if they cook on the longer side. If you use thighs, plan on a similar cooking time, but start checking a bit earlier since they can become tender faster. Make sure they reach at least 175°F (79°C) for the best texture. Trim any large pieces of fat so the gravy doesn’t become too oily, and stir well before serving to mix the juices back into the sauce.
How can I reduce the sodium in this Crock Pot Chicken and Gravy?
If you’re watching salt, there are a few easy adjustments. Choose a low-sodium chicken broth and look for reduced-sodium cream of chicken soup if available. You can also use only one gravy packet and increase the chicken seasoning or add garlic powder and onion powder for extra flavor without as much salt. Taste the gravy before adding any extra salt at the end. Serving the chicken and gravy over unsalted rice, plain mashed potatoes, or steamed vegetables also helps balance the overall saltiness of the meal.
Can I prep this recipe the night before?
You can do most of the prep ahead, but it’s important to handle it safely. Measure and mix the broth, soup, seasoning, and gravy packets in a container, then store it in the refrigerator. Keep the raw chicken in its own sealed container. The next day, add the cold gravy mixture to the slow cooker first, then place the chilled chicken on top. Avoid storing raw chicken and sauce together overnight, as this can increase food safety risks. This simple separation lets you just assemble and switch on the slow cooker in the morning.
How should I store and reheat leftovers?
Leftover chicken and gravy keeps well and can make lunches very easy. Cool it slightly, then transfer to airtight containers and refrigerate within two hours of cooking. It will keep for 3–4 days in the fridge. To reheat, warm it gently on the stove over low heat or in the microwave at 50–70% power, stirring halfway through so it heats evenly. If the gravy thickens too much in the fridge, add a splash of chicken broth or water to loosen it. For longer storage, freeze in portions for up to 2–3 months, and thaw overnight in the fridge before reheating.
Crockpot Chicken and Gravy
Equipment
- slow cooker
Ingredients
- 1/2 cup chicken broth use a good-quality broth for deeper flavor
- 1 10 ounce can cream of chicken soup
- 1 tablespoon chicken seasoning or your preferred seasoning blend
- 2 packets chicken gravy mix 0.87 ounces each; a convenient shortcut
- 4 breasts boneless, skinless chicken breasts can be added from frozen if needed
Instructions
- Gather the ingredients and have the slow cooker ready.
- Pour the chicken broth, canned cream of chicken soup, chicken seasoning, and the gravy mix into the slow cooker. Stir until the dry mix is incorporated and the mixture looks uniform.
- Nestle the chicken breasts into the sauce so they are mostly covered.
- Cover and cook on Low for 5 to 6 hours, or on High for 3 to 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken to a cutting board, shred or slice it to your preference, then return the pieces to the crockpot so they can absorb the gravy.
- Serve the saucy chicken over rice, mashed potatoes, or noodles and spoon extra gravy on top.
