The first time I made this crockpot chicken and gravy, my kitchen smelled like a diner on a Sunday morning.
It was one of those recipes that required almost no thought and still delivered a silky, comforting meal that everyone fought over.
Simple pantry ingredients and a slow cooker do the heavy lifting, which is exactly the kind of recipe I want on a busy weeknight.
This version is forgiving, fast to assemble, and scales easily.
It’s flavorful without being fussy, and the gravy is the real winner — rich, velvety, and perfect spooned over rice, mashed potatoes, or noodles.
Why You’ll Love This Recipe
- Hands-off cooking: Toss, set, and forget while the slow cooker handles the rest.
- Family-friendly: Mild, savory flavors please picky eaters and adults alike.
- Budget-smart: Uses pantry staples and inexpensive chicken breasts.
- Versatile: Serve over rice, potatoes, egg noodles, or even in biscuits for a hearty sandwich.
The texture is what sells this recipe: the chicken becomes shreddable and tender, soaking up the savory, slightly creamy gravy.
The gravy itself clings to rice and potatoes without being gluey; it’s smooth, onion-forward from the dry soup mix, and boosted by the concentrated cream-of-chicken base.
That balance of tender meat and glossy sauce makes each bite comforting but never heavy.
“Five stars! Made this on a hectic weeknight and everyone went back for seconds. The gravy was silky and the chicken stayed juicy. Absolute keeper.” — Dana, reader
Key Ingredients
- Boneless, skinless chicken breasts: This is the backbone of the dish. Choose evenly sized breasts so they cook at the same rate. If yours are very thick, pound them slightly or split them to avoid overcooking the outside while the center finishes.
- Cream of chicken soup (canned): This provides body and a concentrated chicken flavor that forms the base of the gravy. Use a reputable brand you trust; some low-sodium versions need extra seasoning while richer brands create a thicker sauce.
- Dry onion soup mix: This packet brings onion, umami, and a blend of dried herbs and spices that make the gravy taste layered. If you like more pronounced onion flavor, look for mixes with dehydrated onion pieces rather than powder.
- Chicken broth: Adds liquid and helps thin the soup into a saucy gravy. Low-sodium broth gives you control over salt, especially important if your soup mix is already salty.
Full ingredient list:
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 packet dry onion soup mix
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Arrange the chicken
Place the boneless, skinless chicken breasts in a single layer at the bottom of the crockpot.
If your breasts are thick, nestle them so heat can circulate evenly.
Pro Tip: You’ll know your chicken is in a good single layer when each breast has space around it; overlapping will slow cooking and cause uneven doneness.
Step 2: Whisk the gravy mixture
In a medium bowl, combine the can of cream of chicken soup, the packet of dry onion soup mix, and one cup of chicken broth.
Season lightly with salt and a few turns of freshly ground black pepper, then whisk until smooth.
Pro Tip: The mixture should be pourable but not watery; a smooth spoon should coat the back when dipped.
Step 3: Coat the chicken
Pour the soup-and-broth mixture evenly over the chicken breasts in the crockpot.
Use a spatula to nudge the sauce around so the tops and sides of the breasts are covered.
Pro Tip: If you notice any lumps, break them up with the spatula — even distribution ensures consistent flavor.
Step 4: Cook low and slow
Cover and cook the chicken on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and very tender.
The long, gentle heat allows collagen to break down and the gravy flavors to meld.
Pro Tip: You’ll know it’s ready when the center of the thickest breast registers 165°F and the meat pulls apart easily with a fork.
Step 5: Shred and combine
Shred the chicken directly in the crockpot using two forks, stirring the pieces into the gravy so they soak it up.
Taste and adjust seasoning with salt and pepper if needed.
Pro Tip: For a smoother gravy, remove a half cup of the sauce, whisk it until smooth, then stir it back in to eliminate any small lumps.
Step 6: Serve and garnish
Spoon the shredded chicken and gravy over rice, mashed potatoes, or egg noodles.
Garnish with chopped fresh parsley for a bright finish if you like.
Pro Tip: A sprinkle of freshly ground pepper and a small pat of butter on top of each serving enhances richness and presentation.
Expert Tips for Success
- Choose consistent chicken sizes: When possible, buy chicken breasts that are similar in weight. This prevents some pieces from drying while others finish cooking. If your breasts vary, cut thicker ones in half lengthwise for even cooking.
- Low-sodium control: Both cream-of-chicken soup and dry onion soup mix can be high in salt. Use low-sodium broth and taste before adding extra salt. You can always salt at the end.
- Avoid over-thickening traps: If your gravy seems thin after shredding the chicken, turn the crockpot to high and cook uncovered for 15–30 minutes to reduce it. For a quick fix, stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
- Use the right equipment: A 4- to 6-quart crockpot works best for this quantity. Too large a pot will cause the sauce to evaporate more quickly; too small may overflow when the chicken releases juices.
- Shred with care: Let the chicken rest in the hot gravy for 5 minutes after switching off the crockpot before shredding. This helps the juices redistribute and keeps the meat moist.
- Make-ahead and flavor layering: This dish tastes even better the next day as the gravy infuses into the meat. Reheat gently over low heat, adding a splash of broth if it has thickened too much.
- Texture control: If you prefer chunkier bites, cut the cooked breasts into large pieces instead of shredding. For a silky texture, use a hand mixer on low to blend some sauce into a smoother, creamier gravy.
- Add brightness at the end: A teaspoon of lemon juice or a few tablespoons of finely chopped fresh herbs (parsley or chives) stirred in at the end lifts the dish and cuts through the richness.
- Keep an eye on cooking times: Crockpot temperatures vary. If your slow cooker runs hot, check for doneness an hour earlier than the low/high guidelines.
- Double-duty leftovers: Use leftovers in pot pies, casseroles, or as taco filling with a few spice tweaks—this chicken adapts well to many cuisines.
Storage & Freezing
To store in the fridge, transfer cooled chicken and gravy to an airtight container and refrigerate for up to 4 days.
Leave a little headspace so the sauce doesn’t squish out when closing the lid.
For freezing, portion the chicken and gravy into freezer-safe containers or heavy-duty freezer bags.
Lay bags flat to save space; the dish keeps well for up to 3 months.
To reheat from the fridge, warm gently in a saucepan over low heat until steaming, stirring occasionally and adding a splash of chicken broth if the sauce is too thick.
If reheating from frozen, thaw overnight in the fridge or use the defrost setting on your microwave, then warm on the stovetop.
For oven reheating, place in an oven-safe dish, cover with foil, and heat at 325°F (160°C) for 20–30 minutes or until hot throughout.
Stir halfway through reheating for even temperature and texture.
Variations & Substitutions
- Creamy herb version: Stir in 1/2 cup sour cream or plain Greek yogurt at the end and add a teaspoon of dried thyme or tarragon for a tangy, herb-forward sauce.
- Mushroom gravy: Sauté sliced mushrooms in a skillet and add them to the crockpot 30 minutes before serving for an earthy, substantial twist.
- Lower-sodium swap: Use low-sodium cream-of-chicken (or homemade béchamel with chicken bouillon) and a reduced-sodium onion soup mix, then season to taste at the end.
- White wine boost: Replace 1/4 cup of the chicken broth with dry white wine for added acidity and depth; add it when you mix the gravy to let alcohol cook off.
- Slow-cooker to Instant Pot: Brown the breasts quickly in the Instant Pot on sauté, then add the sauce and pressure cook on high for 10 minutes with a quick release for a faster version.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay moister. Cook time is similar, but thighs often shred more easily and produce a slightly richer mouthfeel. Reduce final cooking time if using smaller thighs that cook faster.
Q: My gravy turned out too thin — how do I fix it?
A: Remove 1/4 cup of the sauce, whisk in 1 tablespoon cornstarch until smooth, then stir back into the crockpot and let it simmer on high for 15–20 minutes uncovered. Alternatively, whisk 1–2 tablespoons of instant mashed potato flakes into the gravy for quick thickening.
Q: Is it safe to cook chicken on low for 8 hours?
A: Yes, provided your slow cooker reaches a safe temperature. Most modern slow cookers reach temperatures that cook chicken safely within the recommended times. For peace of mind, check the internal temperature; it should reach 165°F.
Q: Can I double this recipe?
A: You can, as long as you have a larger crockpot (at least 6–7 quarts). Keep an eye on cooking time — a fuller pot may take a little longer to reach temperature. Stirring is optional but helps distribute flavors evenly before serving.
Q: How can I make this dairy-free?
A: Substitute the cream of chicken soup with a dairy-free condensed chicken soup alternative or a roux-thinned chicken broth. Use dairy-free butter if finishing with a pat of butter and avoid sour cream add-ins.
Final Thoughts
This crockpot chicken and gravy is one of those reliable, comforting recipes that lives in my weeknight rotation.
It’s simple to assemble, forgiving in the slow cooker, and endlessly adaptable for leftovers and variations.
If you enjoy this recipe, please leave a star rating in the recipe card below and pin it to Pinterest so others can find this weeknight lifesaver.
Conclusion
For another take on a classic crockpot chicken and gravy recipe, check out Crockpot Chicken & Gravy – Plain Chicken which offers useful serving ideas.
If you want a version with slightly different proportions and step-by-step photos, see Crock Pot Chicken and Gravy – The Country Cook for inspiration.
Crockpot Chicken and Gravy
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose evenly sized breasts for even cooking.
- 1 can cream of chicken soup Use a reputable brand for better flavor.
- 1 packet dry onion soup mix Look for mixes with dehydrated onion pieces for more flavor.
- 1 cup chicken broth Low-sodium broth is recommended for better salt control.
- to taste salt and pepper Adjust according to personal preference.
- for garnish fresh parsley Optional, for garnish.
Instructions
Preparation
- Place the boneless, skinless chicken breasts in a single layer at the bottom of the crockpot.
- In a medium bowl, combine the cream of chicken soup, dry onion soup mix, and chicken broth.
- Season lightly with salt and pepper, then whisk until smooth.
- Pour the soup-and-broth mixture over the chicken breasts in the crockpot.
Cooking
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
- Shred the chicken using two forks directly in the crockpot and stir it into the gravy.
Serving
- Spoon the shredded chicken and gravy over rice, mashed potatoes, or egg noodles.
- Garnish with freshly chopped parsley and serve.
