Crockpot Chicken & Gravy

Crockpot Chicken & Gravy – just 3 simple ingredients!! This is such a fantastic meal for busy weeknights! Just toss everything into your slow cooker and let it do all the hard work. I love serving it over steaming hot rice alongside some green beans. It’s super easy and a total win with the kids!

Don’t forget this one.

Slow cooker meals are some of my favorites, especially when life gets hectic like during the holidays. I don’t know about you, but I’m on the go and don’t want to fuss over dinner. This crockpot chicken and gravy recipe is incredibly easy and flavorsome. It’s just chicken slow-cooked with chicken gravy mix, cream of chicken soup, and chicken broth. When it’s done, shred the chicken and pile it over rice for a quick dinner fix. I used Uncle Ben’s Ready Rice to get dinner on the table in less than 5 minutes after walking in the door! Honestly, you can’t beat that on any night of the year.

If you’re pressed for time but craving something warm and comforting, this Crockpot Chicken & Gravy is going to be your new best friend. With only three main ingredients and about five minutes of hands-on work, it’s truly a dump-and-go slow cooker recipe that gives you tender shredded chicken swimming in a delicious gravy with hardly any fuss.

You’ll want to cook it on LOW for about 4 to 6 hours, or if you’re in a hurry, HIGH for 2 to 3 hours. Then, shred the chicken right in the crockpot. Serve it scooped over hot steamed rice, mashed potatoes, pasta, or even on a roll for a cozy sandwich. Plus, it’s a dish the whole family will love and easy to keep stocked since it uses pantry staples.

Down below, I’ve got you covered with a quick ingredient list, straightforward step-by-step instructions, smart swaps, serving ideas, tips for storing and reheating, and answers to common questions so you can confidently make this crockpot chicken and gravy your own!

What Makes It Great

This crockpot chicken and gravy is a true weeknight superhero—three main ingredients, minimal prep, and big, comforting flavor. It’s perfect for busy nights, budget-friendly, and loved by kids and adults alike. For another cozy set-it-and-forget favorite, try Creamy Crockpot Chicken Gnocchi Soup.

• Quick prep: Just about 5 minutes to get it all in the crockpot, then walk away.
• Simple ingredients: Pantry staples like cream-of-soup and dry gravy packets you probably already have on hand.
• Super versatile: Delicious served over rice, mashed potatoes, pasta, or bread for sandwiches; easily adjusted to whatever you have in your kitchen.
• Reliable results: The chicken is tender and shreds easily after slow cooking, while the gravy keeps everything moist and flavorful—just like the fall-apart chicken in Homemade Crockpot Chicken Noodle Soup.

Ingredients You’ll Need

• 3 to 4 boneless, skinless chicken breasts
• 1 (10.5-oz) can Unsalted Cream of Chicken Soup
• 2 (0.87-oz) envelopes chicken gravy mix
• 1/2 cup water or chicken broth, optional
• hot steamed rice

Cook in the Slow Cooker

1. Thaw chicken if starting from frozen.
2. Place 3–4 boneless skinless chicken breasts in the slow cooker and season with salt and pepper (or garlic/seasoned salt) if desired.
3. In a bowl, whisk together one 10.5-oz can cream of chicken soup and two (0.87-oz) envelopes dry chicken gravy mix; add 1/2 to 1 cup water or chicken broth if you want a thinner gravy.
4. Pour the soup and gravy mixture over the chicken in the slow cooker.

5. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through.

   
6. Shred the chicken directly in the slow cooker with two forks into bite-sized pieces and stir to combine with the gravy.
7. If the gravy is too thin after cooking, mix a little cornstarch with cold water, stir it into the gravy, and heat until thickened.

Small Tweaks for Big Flavor

• I stick with chicken gravy mix, but feel free to use whichever dry gravy packet you prefer or have on hand.
• If you want a thinner gravy, add ½ to 1 cup of water or chicken broth when whisking the soup and gravy mix. Adding liquid not only stretches the gravy but keeps it nice and silky. Honestly, that slow cooker gravy is the best part! If you love that gravy-forward comfort, my Crock Pot Pork Roast and Gravy recipe is another slow cooker favorite.

• I usually choose unsalted cream of chicken or cream of mushroom soups to control sodium and customize flavor.

Mix-Ins and Substitutions

Crockpot chicken and gravy is a total favorite in my house. It’s so easy to make and amazingly tasty! The best part? I always have these ingredients on hand for a quick dinner fix.

• Like I mentioned, we love serving this over rice, pasta, or mashed potatoes.

  • Use white or brown rice depending on what you have.
• Green beans, asparagus, or an easy 10-minute sautéed zucchini make a perfect fresh side to go with this dish.
• Warm dinner rolls are great for mopping up every last bit of that gravy.
• Want to switch it up? Try it piled on some Texas toast for a comforting chicken & gravy sandwich.
• If you’re gluten-free, swap rice or pasta for cauliflower rice or roasted spaghetti squash for a tasty low-carb option.

Store, Freeze, and Reheat

Once cooled, stash any leftovers in an airtight container to keep them fresh.

• Refrigerate for 3 to 4 days.
• Freeze for up to 3 months. Use a freezer-friendly container or heavy-duty bag. Thaw overnight in the fridge before reheating.

To reheat:

• Stovetop: Warm the chicken and gravy in a saucepan over low heat. Stir occasionally. If the gravy thickened too much, add ¼ to ½ cup chicken broth or water to loosen it up.
• Microwave: Heat covered in a microwave-safe dish in 1 to 2 minute bursts. Stir between intervals until hot.
• Slow cooker: For larger batches, warm on LOW for 30 to 60 minutes, stirring once or twice.

Make-ahead tip: You can put the chicken, soup, and dry gravy mix together in the slow cooker insert (don’t add extra liquid) and refrigerate up to 24 hours before cooking. If the mixture is cold, add extra cooking time. Just don’t refreeze leftovers once thawed — or repurpose them as an easy filling for a Chicken Pot Pie Casserole with Biscuits.

Answers to Common Questions

• Q: Can I use chicken thighs instead of breasts? A: Absolutely! Boneless skinless thighs stay juicy and shred beautifully. Just remember to adjust the cooking time if you use bone-in pieces.
• Q: Can I start with frozen chicken? A: It’s safest to thaw the chicken first to avoid food safety issues. Starting frozen in a slow cooker can leave meat in the danger zone too long.
• Q: Should I prepare the gravy packets with water first? A: No. Don’t make the gravy as instructed on the packet. Instead, whisk the dry mix into the canned soup with broth or water to create your sauce in the slow cooker.
• Q: How can I make the gravy thinner or thicker? A: Add ½ to 1 cup chicken broth or water when whisking the soup and gravy for a thinner sauce. If it’s too thin after cooking, mix a little cornstarch with cold water to make a slurry—stir it in and heat until it thickens (as shown in Slow Cooker Beef Tips and Gravy).
• Q: Is this gluten-free? A: Not as written, since many cream soups and gravy mixes contain gluten. For a gluten-free version, look for certified gluten-free soup and gravy packets or make a homemade thickened sauce.
• Q: Can I double the recipe? A: Yes! Just use a bigger slow cooker or two pots and increase cooking time slightly if the slow cooker is full. Always check the internal temperature to be safe.
• Q: What other soups or gravy mixes can I use? A: Cream of mushroom or lower-sodium soups work well, and any chicken-flavored dry gravy mix you like is a good swap.