Crockpot Chicken and Gravy Recipe – Cozy, No-Fuss Comfort in a Bowl

Introduction

The house smells like warm butter and slow-simmered herbs; steam fogs the kitchen window while the rice finishes. I pull the lid and the gravy has thickened into a glossy blanket over tender chicken — that’s my cue. This Crockpot Chicken and Gravy recipe sits heavy on the comfort scale, and it always takes me back to Sunday dinners. If you want a heartier version, try my note on a similar slow-cooked chicken and gravy for more techniques.

Why You’ll Love This

• Super simple: dump, whisk, and go.
• Hands-off cooking: set the clock and relax.
• Budget-friendly and kid-approved.
• Great for meal prep or last-minute guests.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 2–6 hours (see notes)
• Total time: 2 hours 10 minutes–6 hours 10 minutes
• Skill level: Easy
• Taste: savory + creamy

This recipe gives you confidence: follow the steps, watch for the thickened gravy, and you’ll serve a cozy, reliable dinner every time. Also, if you like slow-cooker methods try this slow cooker chicken and gravy take for small tweaks.

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, for serving
• Salt and pepper (to taste)

Chef notes:

• “Use low-sodium broth to control salt.”
• “Room-temp chicken cooks evenly.”
• “Extra gravy? Add a little milk later.”

How to Make It

1. First, place chicken breasts in the slow cooker. Season lightly with salt and pepper.
2. Then, whisk the can of cream of chicken, the two gravy envelopes, and 1/2 cup water or broth until smooth.
3. Next, pour the mixture evenly over the chicken so each piece gets covered.
4. Cover the crockpot and cook on LOW for 4–6 hours or HIGH for 2–3 hours. The kitchen will start to smell rich and homey.
5. Meanwhile, steam rice so it’s hot and fluffy when the chicken finishes.
6. Finally, before serving, use two forks to break the breasts into bite-sized pieces; the gravy will cling and thicken around the meat. Look for meat that pulls apart easily and juices that run clear — or an internal temp of 165°F.
7. Serve spooned generously over hot steamed rice and enjoy the first warm bite.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use frozen chicken straight from the bag; add an extra hour on LOW.
2. Common mistake + fix: If gravy ends up thin, whisk a tablespoon of cornstarch with cold water and stir in, then cook 10–15 minutes more.
3. Simple variation: Stir in a teaspoon of Dijon or a pinch of thyme for depth.

Serving Ideas

• Weeknight family dinner: Spoon over white rice with steamed green beans.
• Casual brunch: Serve with buttered biscuits and a light salad.
• Cozy holiday side: Pair with mashed potatoes and roasted carrots.
• Garnish with chopped parsley, cracked black pepper, or a squeeze of lemon for brightness. For a casserole twist, you might like this cheesy chicken and broccoli casserole idea.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze in portions for up to 3 months; thaw overnight in the fridge.
• Reheat: Warm gently on low stove with a splash of broth to loosen gravy.

Leftover idea: Shred warmed chicken into a sandwich — try it with cream cheese bacon ranch chicken sandwiches for a fun twist.

FAQs

Q: Can I make this ahead?
A: Yes. Cook it, cool, and refrigerate. Reheat slowly and add a little broth if the gravy tightens.

Q: What can I substitute for cream of chicken?
A: Try half cream of mushroom and half milk for a similar texture, but taste as you go.

Q: How do I know it’s done?
A: The chicken should shred easily and the gravy should cling to the meat. If you prefer precision, check for 165°F internal temp. Also, let it rest a few minutes before shredding.

Q: Can I freeze Crockpot Chicken and Gravy?
A: Yes. Cool completely, portion into freezer containers, and freeze for up to 3 months; thaw in fridge before reheating.

Conclusion

If you want more variations, this Crockpot Chicken & Gravy page offers a comparable homey version to compare notes. Also, see this Crock Pot Chicken and Gravy – The Country Cook for another simple spin on the classic.

Final Thoughts

Give this recipe a try on a rainy afternoon; the slow, simple heat and that glossy gravy make a small meal feel like care. Tweak the herbs or stir in a splash of cream for richness, but keep the method — it’s the heart of the dish. I hope this Crockpot Chicken and Gravy becomes one of your go-to comfort meals.

Crockpot Chicken and Gravy

A cozy, no-fuss comfort meal with tender chicken and a creamy gravy, perfect for family dinners and meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 to 4 pieces boneless skinless chicken breasts
• 1 can 10.5-oz Unsalted Cream of Chicken Soup
• 2 envelopes 0.87-oz chicken gravy mix
• 1/2 cup water or chicken broth (optional) Use low-sodium broth to control salt.
• Hot steamed rice, for serving For a hearty meal.
• Salt and pepper to taste Season lightly.

Method

 

Preparation

1. Place chicken breasts in the slow cooker. Season lightly with salt and pepper.
2. Whisk the can of cream of chicken, the two gravy envelopes, and 1/2 cup water or broth until smooth.
3. Pour the mixture evenly over the chicken so each piece gets covered.
4. Cover the crockpot and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
5. Steam rice until hot and fluffy while the chicken cooks.
6. Before serving, use two forks to break the breasts into bite-sized pieces, allowing the gravy to cling and thicken around the meat.
7. Serve spooned generously over hot steamed rice.

Notes

Use frozen chicken straight from the bag and add an extra hour on LOW for time saving. If gravy ends up thin, whisk a tablespoon of cornstarch with cold water and stir in, cooking for an additional 10–15 minutes. For variation, stir in a teaspoon of Dijon or a pinch of thyme.