What’s in this Crockpot Chicken and Gravy Recipe?
Melt-in-the-mouth chicken, smothered in a gloriously creamy gravy, this hearty and delicious chicken dinner couldn’t be easier! Crowd-pleasing comfort at its best– just pop in the crockpot and away you go! I love meals like this, especially for busy weeknights for the family.
Chicken: Boneless, skinless chicken breasts work best for this recipe. Thighs will also work, but the sauce may turn a bit greasy. Cream of Chicken Soup: Adds rich flavor to the chicken and forms the base of the gravy. Chicken Gravy Mix: Enhances the chicken flavor of the gravy. Broth: Low-sodium chicken broth helps keep the chicken moist and juicy as it cooks. Sour Cream: Makes the gravy super creamy and adds a bit of tanginess to balance out the fat.
Variations on Slow Cooker Chicken and Gravy
For a bit of extra veggies, I recommend adding peas, carrots, or sweetcorn. Finely chopped broccoli or cauliflower florets would also be a good choice. For a more homemade gravy, I omit the soup and gravy mix, and substitute with an equal amount of homemade gravy mixed with the low-sodium chicken broth. We recommend starting with this make ahead gravy recipe and using chicken in place of the turkey.
How to Store and Reheat
Store leftover crockpot chicken and gravy in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through. We do not recommend freezing this chicken, as the sauce will separate once thawed.
Serving Suggestions
This hearty meal is great over white or brown rice. For something a little different, try mashed potatoes, homemade stuffing, or egg noodles. You can even slap this between some chunky bread for a super sandwich!
Notes from the Test Kitchen
Made with just 5 ingredients, this crockpot chicken and gravy is incredibly moist and juicy. The gravy is made creamy, rich, and flavorful thanks to cream of chicken soup, chicken gravy mix, and sour cream.
How to Make Crockpot Chicken and Gravy Step by Step
Prep the Chicken: Place 2½ pounds of boneless, skinless chicken breasts in the slow cooker. Coat the Chicken: In a medium bowl, whisk 10.25 ounces (1 can) of cream of chicken soup, 1.74 ounces (2 envelopes) of chicken gravy mix, and 1 cup of low-sodium chicken broth together. Pour over the chicken. Cook the Chicken: Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F. Shred the Chicken: Using two forks, shred the chicken breasts. Thicken and Serve: Stir in ½ cup of sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.
More Crockpot Chicken Recipes To Try
Crockpot Chicken Breasts Crockpot Mexican Shredded Chicken Crockpot Chicken and Rice Crockpot Honey Garlic Chicken Crockpot Chicken and Dumplings Crockpot Ranch Chicken Crockpot Tuscan Chicken Crockpot BBQ Chicken
