Crockpot Chicken and Gravy

This Crockpot chicken and gravy is pure comfort food, and I can’t get enough! It’s the perfect meal to come home to after a long day.

The best part? It couldn’t be easier to make! Just season some chicken, whisk together the simple gravy, and let the slow cooker do its magic. In 6-8 hours, you’ll have fall-apart tender chicken ready to be devoured.

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I love serving this over a big scoop of creamy mashed potatoes. It’s basically a hug in a bowl.

Why You’ll Love This Crockpot Chicken and Gravy

Ultimate Comfort Food: This dish brings the warmth and satisfaction of traditional comfort food. It’s perfect for a cozy night in.

Hands-Free Cooking: Set your slow cooker in the morning and come home to a fully prepared, delicious meal.

Crowd-Pleaser: The savory chicken and rich gravy combination is a surefire hit with both kids and adults.

Versatile: Enjoy this tasty dish over rice, mashed potatoes, or egg noodles, offering flexible serving options to suit any palate or dietary preference.

Ingredients

• Boneless, Skinless Chicken Breasts: The star of the dish! They’re lean, protein-packed, and oh-so-tender when slow-cooked to perfection.
  
• Salt, Black Pepper, Garlic Powder: A trio of seasonings to enhance the chicken’s natural flavor. Simple yet effective!
  
• Cream of Chicken Soup: The secret ingredient for a velvety, creamy gravy.
  
• Chicken Gravy Mix: Double down on the chicken flavor with dry gravy packets. 
  
• Chicken Broth: It adds depth and keeps the chicken moist during the low and slow cooking process.
  
• Dijon Mustard (Optional): It elevates the gravy from ordinary to extraordinary. Trust me, it’s worth the extra kick!

How to Make Crockpot Chicken and Gravy

Follow these steps to make this incredible meal.

1. Season the chicken. Season the chicken breasts on both sides with salt, pepper, and garlic powder. Place the seasoned chicken in the bottom of a 6-quart or larger slow cooker.

2. Mix the gravy. In a bowl, whisk together the cream of chicken soup, dry gravy mix packets, chicken broth, and Dijon mustard (if using) until smooth. Pour the gravy mixture over the chicken, covering it completely.

3. Cook the chicken. Cover the Crockpot and cook on Low for 6-8 hours until the chicken is very tender.

4. Shred the chicken. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the Crockpot and stir it into the gravy until well coated.

5. Thicken the gravy. If you prefer a thicker gravy, mix together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this slurry into the Crockpot, cover, and let cook on High for an additional 30 minutes until thickened.

6. Serve. Serve the warm shredded chicken and gravy over cooked rice, mashed potatoes, or egg noodles. Garnish with chopped parsley if desired.

Tips for the Best Crockpot Chicken and Gravy

These simple tips will make your dish even more delectable.

• Don’t skimp on the seasoning. Generously season the chicken with salt, pepper, garlic powder, and other spices before adding to the slow cooker to ensure flavorful meat.
  
• Thicken it up. If you prefer a thicker gravy, mix a cornstarch slurry (equal parts cornstarch and cold water) and stir into the Crockpot, cooking on high for 30 more minutes.
  
• Have fun with flavor variations. For a different flavor, try swapping the cream of chicken for cream of mushroom, celery, or cheese soup. Add sautéed onions and garlic for more depth. Stir in sour cream at the end for a tangy twist.
  
• Serve it your way. This chicken and gravy is delicious served over rice, mashed potatoes, egg noodles, or even biscuits. Round out the meal with a green vegetable like green beans or a side salad.

How to Store

If you have leftovers, here’s how to keep them nice and fresh:

To Store: Place cooled chicken and gravy in an air-tight container and refrigerate for up to 3-4 days. Separate the chicken and gravy into smaller portions for easier reheating if desired.

To Freeze: Cool the chicken and gravy completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Warm chicken and gravy in a microwave-safe dish, stirring occasionally, until heated through. Or, reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed to thin the gravy.

Crockpot Chicken and Gravy

Course: Main CourseCuisine: American

Servings

4

servings

Prep time

5

minutes

Cooking time

6

hours 

Calories

313

kcal

Serve up some comfort food with this Crockpot chicken and gravy! Served over rice or mashed potatoes, it’s an irresistible meal that’s guaranteed to please.

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1 can cream of chicken soup

• 2 packets chicken gravy mix

• 1 cup chicken broth

• 2 teaspoons Dijon mustard (optional)

Instructions

• Season the chicken breasts on both sides with salt, pepper, and garlic powder. Place the seasoned chicken in the bottom of a 6-quart or larger slow cooker.
• In a bowl, whisk together the cream of chicken soup, dry gravy mix packets, chicken broth, and Dijon mustard (if using) until smooth. Pour the gravy mixture over the chicken, covering it completely.
• Cover the Crockpot and cook on Low for 6-8 hours, until the chicken is very tender.
• Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the Crockpot and stir it into the gravy until well coated.
• If you prefer a thicker gravy, mix together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this slurry into the Crockpot, cover, and let cook on High for an additional 30 minutes until thickened.
• Serve the warm shredded chicken and gravy over cooked rice, mashed potatoes, or egg noodles. Garnish with chopped parsley if desired.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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