Crockpot Chicken and Gravy Recipe
Crockpot chicken and gravy is the definition of comfort on autopilot: chicken breasts slow-cooked in seasoned gravy until they shred with a spoon, ladled over mashed potatoes like a church supper in a bowl. It's a three-ingredient-plus-pantry dinner that tastes like it took all day — because technically it did, just without you. This is our most-requested recipe for new parents and casserole trains, and the leftovers might be even better spooned over biscuits the next morning.
Jump to Recipe ↓Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 packets (0.87 oz each) chicken gravy mix
- 1 can (10.5 oz) cream of chicken soup
- 2 cups low-sodium chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Mashed potatoes or biscuits, for serving
- Chopped parsley, to finish
Instructions
- Whisk the gravy packets, cream of chicken soup, broth, garlic powder, and pepper together in the crockpot.
- Nestle the chicken breasts into the gravy, spooning some over the top.
- Cover and cook on LOW 6 hours (or HIGH 3 hours), until the chicken shreds easily.
- Shred the chicken right in the pot with two forks and stir into the gravy. If it's thinner than you like, cook uncovered on HIGH 15 minutes.
- Serve over mashed potatoes or split biscuits, with parsley on top.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Chicken breasts | Boneless thighs | Even harder to overcook; same timing |
| Cream of chicken soup | Cream of mushroom | A little earthier; works fine |
| Gravy packets | 2 tbsp flour + 1 tsp poultry seasoning | Whisk into the broth; season to taste at the end |
| Mashed potatoes | Egg noodles or white rice | Anything that catches gravy |
Storage & Reheating
Refrigerate up to 4 days — the gravy thickens overnight, so loosen it with a splash of broth when reheating.
This one freezes beautifully for 3 months. Thaw overnight and reheat gently on the stove, stirring, so the gravy doesn't break.
Frequently Asked Questions
Can I use frozen chicken breasts in the crockpot?
Food-safety guidance says no — frozen meat keeps the pot in the danger zone too long. Thaw first; it's also the only way the 6-hour timing holds.
How do I thicken crockpot gravy?
Stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook on HIGH for 10–15 minutes uncovered.
Can I make this less salty?
Use low-sodium broth (as written), one gravy packet instead of two, and taste before adding any salt — the packets carry most of the sodium.
Can this be made ahead for a crowd?
Yes — it holds on WARM for 2 hours without suffering, which is exactly why potlucks were invented.
Crockpot Chicken and Gravy — Quick Card
Prep 10 min · Cook 6 hrs · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 320 kcal | 38g | 12g | 12g | 1050mg |
