Slow Cooked Chicken and Gravy
A comforting and easy slow-cooker recipe that results in tender chicken served in a rich gravy, perfect for busy weeknights or potlucks.
I’ve been making this slow-cooker chicken and gravy for years when I need a no-fuss, comforting dinner that practically cooks itself. It’s the kind of recipe you set in the morning and come home to a pot of fork-tender chicken bathed in savory gravy — perfect for busy weeknights, potlucks, or anyone who loves classic comfort food. If you want another easy slow-cooker variation to compare, check out another slow-cooker take that uses similar pantry staples.
Why you’ll love this dish
This recipe nails convenience without sacrificing flavor. A few pantry ingredients (cream of chicken soup and chicken gravy mix) create a rich sauce while the low-and-slow cooking keeps chicken moist and shreddable. It’s budget-friendly, kid-approved, and flexible — serve over mashed potatoes, rice, buttered noodles, or scoop it into crusty rolls for dipping.
Reasons to reach for this recipe:
- Minimal prep: dump-and-stir ingredients into the slow cooker.
- Reliable results: long, gentle heat makes even lean breasts tender.
- Versatile leftovers: the thick gravy stretches across multiple meals.
The cooking process explained
Before we get to the ingredients, here’s the quick process so you know what to expect:
- Arrange chicken breasts in a single layer in the slow cooker.
- Add water, both gravy mix packets, cream of chicken soup, and seasonings; stir to coat.
- Cover and cook low (8 hours) or medium (4 hours) until chicken is fork-tender.
- Serve whole or shred in the pot and ladle over your favorite starch.
This overview shows the recipe is truly hands-off after the initial assembly.
What you’ll need
- 6 boneless chicken breasts (about 3–4 lb)
- 2 cups water
- 2 packets chicken gravy mix
- 1 (10.5 oz) can cream of chicken soup
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper (to taste)
Notes and substitutions:
- Use boneless, skinless chicken thighs if you prefer richer flavor and slightly more forgiving texture.
- For lower sodium, choose low-sodium gravy mix and cream of chicken soup, and taste before adding salt.
- Want a thicker, homemade gravy? Add 1/4 cup of chicken stock instead of water and thicken at the end with a slurry of cornstarch and cold water.
For another similar reference, see this classic crockpot chicken and gravy recipe.
Step-by-step instructions
- Place the chicken breasts in a single layer in the bottom of your slow cooker. Don’t stack them — a single layer ensures even cooking.
- In a bowl or measuring cup, combine 2 cups water, both packets of chicken gravy mix, the can of cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper. Whisk until smooth.
- Pour the mixture over the chicken and use a spoon to stir gently so each breast is coated.
- Cover the slow cooker and cook on LOW for 8 hours or on MEDIUM (or HIGH on some models) for about 4 hours. The chicken is done when it’s fork-tender and reaches 165°F internally.
- Serve the breasts whole, or shred them right in the pot with two forks for chicken in gravy. If shredded, stir the meat into the sauce so it soaks up the flavors.
- Ladle generously over mashed potatoes, steamed rice, buttered noodles, or serve with crusty bread for dipping.
Slow Cooker Chicken and Gravy
- Prep
- 15 MIN
- Cook
- 8 HRS
- Total
- 8 HRS 15 MIN
- Serves
- 6
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 6 DONE03Recipe notes
- 01For a thicker homemade gravy, use chicken stock instead of water and thicken at the end with cornstarch. Store leftovers in an airtight container and use within 3–4 days, or freeze for up to 3 months. Don't over-salt at the start, as packaged gravy and soup can be salty.
04Nutrition
Per serving- Calories
- 380
- Protein
- 62G
- Net carbs
- 10G
- Fat
- 9G
- Fiber
- 0G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
- Classic: over creamy mashed potatoes with a side of green beans or roasted carrots.
- Stovetop nod: spoon the chicken and gravy over egg noodles and sprinkle with parsley.
- Sandwich: pile shredded chicken into toasted rolls and top with extra gravy for dipping.
- Casserole upgrade: mix shredded chicken with cooked rice, vegetables, and extra gravy; top with breadcrumbs and bake until golden.
Presentation tip: spoon a little gravy around the edge of the plate and nestle the chicken on top for a homey, restaurant-like look.
Storage and reheating tips
Refrigerator: Cool leftovers within two hours, store in an airtight container, and use within 3–4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. For best texture, freeze shredded chicken with some gravy rather than whole breasts.
Reheating: Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, stirring occasionally until steaming, or microwave in 1-minute bursts, stirring between intervals. Reheat until the internal temperature reaches 165°F.
Food safety: Never refreeze thawed cooked chicken unless it’s been reheated to a safe temperature first.
Creative twists
- Mushroom gravy: Add a cup of sliced cremini mushrooms and a splash of Worcestershire before cooking.
- Herb-forward: Stir in a tablespoon of chopped fresh thyme or rosemary near the end for brightness.
- Spicy kick: Mix in 1/2 teaspoon smoked paprika and a pinch of cayenne.
- Lighter version: Use reduced-fat cream of chicken soup and low-sodium gravy mix; finish with a squeeze of lemon to add brightness.
- Dairy-free: Replace cream of chicken soup with a dairy-free condensed chicken-style soup or blend silken tofu with chicken stock for a creamy alternative.
Common questions
Can I use frozen chicken breasts?
A: It’s best to thaw chicken first — cooking from frozen in a slow cooker can leave meat unevenly cooked and may keep it too long in the bacterial danger zone. Thaw overnight in the refrigerator before using.
How do I make the gravy thicker without cornstarch?
A: Remove the chicken once cooked, whisk in a tablespoon of butter and a splash of heavy cream, then reduce the sauce on the stovetop until it thickens. Alternatively, mash a few spoonfuls of the sauce with a fork to concentrate it.
Can I halve the recipe for fewer people?
A: Yes. Reduce everything by half and use fewer chicken breasts. Cooking time will be roughly the same, but start checking for doneness a bit earlier.
Is the gravy freezer-friendly?
A: Yes. Freeze shredded chicken in gravy in airtight containers. Thaw overnight in the refrigerator and reheat gently.
Will using thighs change the cook time?
A: Boneless thighs may cook a little faster and stay moister. Check for fork-tenderness around the same time, but be prepared to finish a bit earlier, especially on the MEDIUM setting.
Conclusion
If you want to compare technique or flavor profiles, this Crockpot Chicken & Gravy post offers another straightforward approach with helpful photos. For another idea, try my Slow Cooker Chicken Lo Mein.
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