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Crock Pot Chicken and Gravy

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Prep Time: 10 minutes
Cook Time: 4 hours (on HIGH) or 6-8 hours (on LOW)
Total Time: 4 hours 10 minutes (plus resting)
Cooking Intensity: Very Easy (Beginner-Friendly, Minimal Active Effort)

Ingredients

  • 2 to 2.5 lbs boneless, skinless chicken breasts or thighs (or a mix)

  • 1 (0.87 oz) packet of dry chicken gravy mix

  • 1 (1 oz) packet of dry onion soup mix

  • 1 (10.5 oz) can of condensed cream of chicken soup

  • 1 cup low-sodium chicken broth

  • 3-4 cloves garlic, minced

  • 1 teaspoon dried thyme (optional)

  • Freshly cracked black pepper, to taste

  • For the Slurry (to thicken gravy):

    • 3 tablespoons cornstarch

    • 3 tablespoons cold water

  • For Serving:

    • Mashed potatoes, egg noodles, or white rice

    • Steamed green beans, peas, or roasted carrots

    • Chopped fresh parsley (for garnish)

Instructions

Step 1: Prep the Chicken

Place the chicken breasts or thighs in the bottom of your 6-quart or larger slow cooker. Season lightly with black pepper. (No need to add salt, as the soup and mix packets contain plenty).

Step 2: Create the Gravy Base

In a medium bowl, whisk together the dry gravy mix, dry onion soup mix, cream of chicken soup, chicken broth, minced garlic, and dried thyme until mostly smooth. It’s okay if a few lumps remain.

Step 3: Slow Cook

Pour the gravy mixture evenly over the chicken in the crock pot. Cover with the lid. Cook on LOW for 6-8 hours or on HIGH for 4 hours. The chicken is done when it is fork-tender and easily shreds.

Step 4: Shred the Chicken

Using two forks, carefully shred the chicken directly in the slow cooker into bite-sized pieces. It will absorb the flavorful liquid.

Step 5: Thicken the Gravy (Optional but Recommended)

If you prefer a thicker gravy, make a cornstarch slurry: In a small bowl, whisk the 3 tablespoons of cornstarch with 3 tablespoons of COLD water until completely smooth. Stir the slurry into the hot chicken and gravy in the slow cooker.

Step 6: Final Simmer

Replace the lid and cook on HIGH for an additional 20-30 minutes, or until the gravy has thickened to your desired consistency. Taste and adjust seasoning with pepper if needed.

Step 7: Serve

Spoon the tender chicken and rich gravy over a bed of mashed potatoes, egg noodles, or rice. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately with your favorite steamed vegetable on the side.

Tips for Success

  • Don’t Overcook: For breast meat, lean towards the lower end of the cook time (4 hours on high, 6 on low) to keep it juicy. Thighs are more forgiving and can cook longer.

  • Low-Sodium Option: Use low-sodium soup, broth, and look for lower-sodium gravy/soup mix packets to better control the salt level.

  • No Peeking! Resist lifting the lid during cooking. Each peek releases heat and steam, adding 15-20 minutes to your cook time.

  • Make it Creamier: For an extra-rich gravy, stir in ½ cup of sour cream or heavy cream during the last 30 minutes of cooking.

  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of broth if the gravy has thickened too much.

Nutrition Information

Please note: Nutritional information is an estimate based on standard ingredients and includes one serving of chicken and gravy, but does not include sides like mashed potatoes or rice.

Serving Size: ⅙ of recipe (approx. 1 cup chicken & gravy)
Calories: ~310
Total Fat: 8g

  • Saturated Fat: 2.5g
    Cholesterol: 115mg
    Sodium: ~1150mg
    Total Carbohydrates: 15g

  • Dietary Fiber: 0.5g

  • Sugars: 1g
    Protein: 40g

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