This delectable Crockpot Chicken and Gravy easily turns plain chicken into the most wonderful weeknight meal! I find that this slow cooker chicken and gravy is perfect over rice, mashed potatoes, or with some bread – delicious!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in this Crockpot Chicken and Gravy Recipe?
Melt-in-the-mouth chicken, smothered in a gloriously creamy gravy, this hearty and delicious chicken dinner couldn’t be easier! Crowd-pleasing comfort at its best– just pop in the crockpot and away you go! I love meals like this, especially for busy weeknights for the family.
- Chicken: Boneless, skinless chicken breasts work best for this recipe. Thighs will also work, but the sauce may turn a bit greasy.
- Cream of Chicken Soup: Adds rich flavor to the chicken and forms the base of the gravy.
- Chicken Gravy Mix: Enhances the chicken flavor of the gravy.
- Broth: Low-sodium chicken broth helps keep the chicken moist and juicy as it cooks.
- Sour Cream: Makes the gravy super creamy and adds a bit of tanginess to balance out the fat.
Variations on Slow Cooker Chicken and Gravy
For a bit of extra veggies, I recommend adding peas, carrots, or sweetcorn. Finely chopped broccoli or cauliflower florets would also be a good choice.
For a more homemade gravy, I omit the soup and gravy mix, and substitute with an equal amount of homemade gravy mixed with the low-sodium chicken broth. We recommend starting with this make ahead gravy recipe and using chicken in place of the turkey.
How to Store and Reheat
Store leftover crockpot chicken and gravy in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through. We do not recommend freezing this chicken, as the sauce will separate once thawed.
Serving Suggestions
This hearty meal is great over white or brown rice. For something a little different, try mashed potatoes, homemade stuffing, or egg noodles. You can even slap this between some chunky bread for a super sandwich!
Notes from the Test Kitchen
Made with just 5 ingredients, this crockpot chicken and gravy is incredibly moist and juicy. The gravy is made creamy, rich, and flavorful thanks to cream of chicken soup, chicken gravy mix, and sour cream.
Crockpot Chicken and Gravy Recipe
Equipment
Ingredients
- 2½ pounds boneless, skinless chicken breasts thawed if frozen
- 10.25 ounces cream of chicken soup (1 can)
- 1.74 ounces chicken gravy mix (2 envelopes)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Kosher salt and freshly ground black pepper to taste
- Cooked rice for serving
- Chopped fresh parsley for garnish
Instructions
- Place the chicken in the slow cooker.2½ pounds boneless, skinless chicken breasts
- In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.10.25 ounces cream of chicken soup, 1.74 ounces chicken gravy mix, 1 cup low-sodium chicken broth
- Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
- Using two forks, shred the chicken breasts.
- Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.½ cup sour cream, Kosher salt and freshly ground black pepper, Cooked rice, Chopped fresh parsley
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken and Gravy Step by Step
Prep the Chicken: Place 2½ pounds of boneless, skinless chicken breasts in the slow cooker.
Coat the Chicken: In a medium bowl, whisk 10.25 ounces (1 can) of cream of chicken soup, 1.74 ounces (2 envelopes) of chicken gravy mix, and 1 cup of low-sodium chicken broth together. Pour over the chicken.
Cook the Chicken: Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
Shred the Chicken: Using two forks, shred the chicken breasts.
Thicken and Serve: Stir in ½ cup of sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.
Easy and Delicious.
Have made it twice now.
My favorite is to follow the recipe exactly, except add an additional cup of broth, and frozen carrots and corn. Then serve with peas and mashed potatoes.
So good…
This recipe is perfect!! I had some cranberry sauce on the side and it was like a Holiday feast😊 I’m so glad I found this recipe! It is already being requested again!
Very good recipe! I wanted it to cook a little faster though, so I used already cooked, pre-shredded rotisserie chicken, instead of raw. I also doubled the gravy ingredients (soup, broth, gravy & sour cream), added a half stick of butter (because butter is the secret of life) and it didn’t quite thicken up to where I wanted, possibly because I cooked it quicker, so I thickened it up with a milk/corn starch slurry. I served it over mashed potatoes topped with corn kernels and everyone in my house loved it. Thanks for the recipe!
Thanks for sharing what worked for you, Jessica! We suspect doubling the gravy ingredients combined with the quicker cook time is what caused it not to thicken up properly. A cornstarch slurry is exactly what we would’ve done!
Thi
Another slam dunk in our house. I also think this meal would be good with lime, cilantro, and served with a fresh tortilla.
Sounds like some great add-ins!