Slow Cooker Chicken & Gravy: The 5-Ingredient Dinner That Feels Like a Hug
Is there anything more comforting than tender, fall-apart chicken smothered in a rich, savory gravy? This easy crockpot chicken and gravy recipe brings you that cozy, Sunday supper feeling with almost no effort. With just 5 ingredients and 5 minutes of prep, your slow cooker transforms basic pantry staples into an irresistible comfort food recipe that’s perfect for family dinners, meal prep, or busy weeknights.
The chicken turns unbelievably juicy, shreds with a fork, and the cooking juices create a creamy homemade gravy that feels indulgent but couldn’t be simpler.
Why You’ll Love This Recipe
✔ Hands-off cooking – Just set it and forget it
✔ Budget-friendly dinner – Uses affordable pantry staples
✔ Ultra-tender chicken – Slow cooking makes it fall-apart juicy
✔ Crowd-pleaser – Loved by kids and adults alike
✔ Versatile – Serve over mashed potatoes, rice, or biscuits
Equipment You’ll Need
- 6-quart slow cooker
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Forks (for shredding)
Ingredients
The 5 Core Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 (10.5 oz) can cream of chicken soup
- 1 (1 oz) packet dry chicken gravy mix
- 1 cup chicken broth (low sodium preferred)
- 1 tsp onion powder
- Salt & black pepper, to taste
Optional Flavor Boosters
- 2 cloves garlic, minced
- 1 tsp poultry seasoning or dried thyme
- ½ cup sliced mushrooms (add at beginning)
- 1 cup frozen peas (add last 30 minutes)
Step-by-Step Instructions
-
Prep the Chicken
Place chicken in the bottom of the slow cooker. Season with onion powder, salt, and pepper. -
Make the Sauce
In a bowl, whisk cream of chicken soup, dry gravy mix, and chicken broth until smooth. -
Combine & Cook
Pour sauce mixture over the chicken. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fork-tender. -
Shred the Chicken
Remove chicken, shred with two forks, and return to crockpot. -
Thicken the Gravy (Optional)
For a thicker sauce, stir in a slurry (2 tbsp cornstarch + 2 tbsp cold water) and cook uncovered on HIGH for 15 minutes. -
Serve & Enjoy
Stir shredded chicken into gravy, adjust seasoning, and serve hot.
Pro Tips
- Use thighs for juiciness – Less risk of drying out than breasts.
- Don’t lift the lid – Each peek can add 20–30 minutes to cook time.
- Make it creamy – Stir in ¼ cup sour cream or cream cheese during the last 30 minutes.
- Low and slow wins – Cooking on LOW produces the most tender chicken.
Serving Suggestions
This dish pairs beautifully with:
-
Creamy mashed potatoes 🥔
-
Buttery biscuits 🥖
-
Fluffy steamed rice 🍚
-
Roasted green beans or glazed carrots 🥕
Storage & Reheating
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating.
- Reheat: Warm gently on stovetop or microwave with a splash of broth.
FAQs
Q: Can I make this without canned soup?
Yes! Replace with ½ cup sour cream + ¼ cup butter whisked into broth and gravy mix.
Q: Can I use frozen chicken?
Not recommended for food safety. Always thaw first.
Q: My gravy is too thin. How can I fix it?
Whisk in cornstarch slurry or butter/flour paste and cook until thickened.
Slow Cooker Chicken & Gravy
Ingredients
Method
- Place chicken in crockpot. Season with onion powder, salt, and pepper.
- Mix soup, gravy mix, and broth. Pour over chicken.
- Cook LOW 6–7 hrs or HIGH 3–4 hrs.
- Shred chicken with forks. Return to slow cooker.
- For thicker gravy, add cornstarch slurry.
- Stir and serve hot over mashed potatoes, rice, or biscuits.