Slow Cooker Chicken and Gravy is one of my favorite chicken slow cooker recipes. Toss in some boneless chicken, and create a mouthwatering gravy to flavor your chicken. Pair with mashed potatoes, rice, or even top Texas Toast and drizzle the gravy on.
This is the kind of dinner I’ve always appreciated on days when I don’t want to spend much time in the kitchen. I can get everything into the slow cooker in just a few minutes, then come back later and have the main part of dinner ready to go.
Why I Love This Recipe
Ingredient Notes
- Boneless Skinless Chicken Breasts: I use boneless skinless chicken breasts for this recipe. They become tender as they slow cook and are easy to shred right into the gravy.
- Chicken Gravy Mix: Use two 0.87-ounce packets of McCormick Chicken Gravy Mix. This is what gives the gravy its savory chicken flavor and helps it thicken as it cooks.
- Cream of Chicken Soup: One 10.5-ounce can of cream of chicken soup makes the gravy creamy and adds even more chicken flavor.
- Water: One cup of water combines with the gravy mix and condensed soup to create plenty of gravy for the chicken.
Be sure to check out the full recipe and ingredient list below
How To Make Slow Cooker Chicken and Gravy
- In a medium bowl, whisk together the cream of chicken soup and both packets of chicken gravy mix.
- Add the water and whisk until combined.
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the gravy mixture evenly over the chicken.
- Cover and cook on HIGH for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir it into the gravy.
- Serve hot with plenty of gravy spooned over the chicken.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Whisk the gravy mixture before pouring it over the chicken. Mixing the soup, gravy packets, and water first helps keep the gravy smooth without little pockets of dry gravy mix.
- There’s no need to brown the chicken first. I put the chicken breasts straight into the slow cooker, which keeps the prep quick and easy.
- Try to use chicken breasts that are similar in size. They’ll cook more evenly and should be ready to shred around the same time.
- Check the chicken for doneness. Slow cookers can vary, so make sure the chicken reaches 165°F and is tender enough to shred easily.
- Shred the chicken outside the slow cooker. I find it much easier to remove the chicken, shred it with two forks, and then stir it back into the gravy.
- Let the shredded chicken sit in the gravy for a few minutes. This gives it a chance to soak up some of that creamy gravy before serving.
- If the gravy is thicker than you like, add a little water. Stir in just a small amount at a time until it reaches the consistency you prefer.
- If the gravy needs thickening, use a cornstarch slurry. Mix a small amount of cornstarch with cold water until smooth, then stir it into the hot gravy and let it thicken before serving.
Frequently Asked Questions
What I Love to Serve With Chicken and Gravy. 🍗💙
Slow Cooker Chicken and Gravy
Slow Cooker Chicken and Gravy is an easy 4-ingredient dinner made with tender shredded chicken in a rich, creamy gravy. With just a few minutes of prep, the slow cooker does the rest for a simple comfort-food meal.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 (0.87-ounce) packets McCormick Chicken Gravy Mix
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup water
Instructions
- In a medium bowl, whisk together the cream of chicken soup and both packets of chicken gravy mix.
Add the water and whisk until combined.
Place the chicken breasts in the bottom of the slow cooker.
Pour the gravy mixture evenly over the chicken.
Cover and cook on HIGH for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
Remove the chicken from the slow cooker and shred it with two forks.
Return the shredded chicken to the slow cooker and stir it into the gravy.
Serve hot with plenty of gravy spooned over the chicken.
Notes
Whisk the cream of chicken soup, gravy packets, and water together before pouring the mixture over the chicken. This helps create a smooth gravy.
Use two 0.87-ounce packets of McCormick Chicken Gravy Mix and one 10.5-ounce can of cream of chicken soup.
There is no need to brown the chicken before adding it to the slow cooker.
Try to use chicken breasts that are similar in size so they cook evenly.
Slow cookers can vary. The chicken is done when it reaches 165°F and is tender enough to shred easily.
Remove the chicken to shred it, then return it to the slow cooker and stir it into the gravy before serving.
If the gravy is too thick, stir in a small amount of water until it reaches the consistency you like.
For a thicker gravy, mix a little cornstarch with cold water to make a slurry, then stir it into the hot gravy until thickened.
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