Here’s a simple, comforting Crock Pot Chicken and Gravy recipe — tender shredded chicken in rich, savory gravy. Perfect over mashed potatoes, rice, or biscuits.
Ingredients (Serves 4–6)
- 1½–2 lbs boneless, skinless chicken breasts (or thighs)
- 2 packets (0.87 oz each) chicken gravy mix
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth (low sodium preferred)
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- 2 tbsp butter (optional, for extra richness)
Instructions
1. Add to Crock Pot
Place chicken in the slow cooker.
In a bowl, whisk together gravy mix, cream of chicken soup, broth, pepper, and seasonings until smooth.
Pour mixture over chicken.
2. Cook
- LOW: 6–7 hours
or - HIGH: 3–4 hours
Chicken should be very tender.
3. Shred
Remove chicken, shred with two forks, then return to the Crock Pot.
Stir in butter if using.
Let cook another 10–15 minutes so everything blends.
Serve Over:
- Mashed potatoes
- White rice
- Egg noodles
- Biscuits
- Toast
Tips for Best Results
- If gravy is too thick, add a splash of warm broth.
- If too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in on HIGH for 15 minutes.
- Add a handful of frozen peas or mushrooms for extra flavor.
- Leftovers reheat beautifully and taste even better the next day.
If you’d like, I can also give a from-scratch (no packets, no canned soup) version that’s just as creamy but made with simple pantry ingredients.
