Crockpot Chicken and Gravy
A comforting slow-cooked chicken dish in a rich gravy, perfect for easy weeknight dinners and potlucks.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Thighs can be used for richer flavor.
- 1 packet chicken-flavored gravy mix 1–2 oz packet, low-sodium is recommended for more control.
- 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom or homemade roux.
- 1 cup chicken broth Use low-sodium to avoid oversalting; reduce to 3/4 cup for thicker gravy.
- to taste salt and freshly ground black pepper
Optional Ingredients
- 1 small onion, chopped For extra aroma and texture.
- 4–6 oz mushrooms, sliced Add for extra aroma and texture.
Instructions
Preparation
- Place the chicken breasts in a single layer in the bottom of your slow cooker.
- In a medium bowl, whisk together the chicken-flavored gravy mix, cream of chicken soup, and chicken broth until smooth and lump-free.
- Pour the sauce over the chicken. Sprinkle with salt and pepper, and add the chopped onion and sliced mushrooms if using.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) or pulls apart easily.
- For a thicker gravy, remove the lid for the last 20–30 minutes to allow some liquid to evaporate, or remove 1/4 cup of hot gravy, mix with 1–2 teaspoons cornstarch, and stir back into the crockpot for 5–10 minutes.
Serving
- Serve the chicken topped with gravy over cauliflower mash or with steamed green beans.
Notes
For a fresher finish, swap the canned soup for a cup of Greek yogurt or sour cream stirred in at the end. To make it gluten-free, use gluten-free gravy mix and a GF cream soup. For a lighter version, use reduced-fat soup and less broth.
Per serving (4 servings, chicken breast, gravy mix and soup as listed, no sides): about 47g protein, 10g net carbs, 10g fat, 332 calories. Calculated from the ingredient list with USDA data; gravy mix brands vary.