Description
This Crockpot Chicken & Gravy recipe is an easy, comforting, and creamy slow cooker meal perfect for busy days. Tender boneless chicken breasts or thighs are cooked low and slow in a flavorful mixture of cream of chicken soup, gravy mix, and seasonings, resulting in juicy shredded chicken coated with savory gravy. It’s ideal served over mashed potatoes, rice, egg noodles, or biscuits. With minimal prep and hands-off cooking, this dish is great for satisfying weeknight dinners or cozy weekend meals.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
Sauce
- 1 (10.5 oz) can cream of chicken soup
- 1 (0.87 oz) packet chicken gravy mix
- ½ cup low-sodium chicken broth or water
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Optional
- Chopped fresh parsley for garnish
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts or thighs at the bottom of the slow cooker in an even layer.
- Mix the gravy: In a medium bowl, whisk together the cream of chicken soup, chicken gravy mix, low-sodium chicken broth (or water), garlic powder, onion powder, and black pepper until smooth and well combined.
- Combine and cook: Pour the gravy mixture evenly over the chicken in the slow cooker. Cover with the lid and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is tender and easily shredded with two forks.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker and stir to thoroughly coat the shredded meat in the gravy mixture.
- Serve: Serve the warm shredded chicken and gravy over mashed potatoes, rice, egg noodles, or biscuits. Garnish with chopped fresh parsley if desired.
Notes
- For extra richness, stir in 2 tablespoons of sour cream or cream cheese just before serving.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
