This crockpot chicken and gravy turns plain chicken breasts into tender, saucy meat with only a few minutes of prep.
Everything cooks together in one pot while you go about your day, and the creamy gravy is ready to spoon over rice, noodles, or mashed potatoes. It is the kind of dinner that fills the kitchen with a savory smell by late afternoon.
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Why This Crockpot Chicken and Gravy Recipe Works
A slow cooker turns lean chicken breasts into fork tender meat with almost no work. Everything goes into one pot and nothing needs to be stirred or watched.
Canned soup, gravy mix, and broth combine into a silky sauce that tastes like a Sunday roast. The Dijon mustard adds a sharp note that keeps the gravy from tasting flat.
The sauce is rich enough to pour over rice, noodles, or mashed potatoes. Leftovers reheat well, so one pot covers several meals.
Ingredients for Crockpot Chicken and Gravy
- 1 1/2 lb boneless skinless chicken breasts, thawed
- 1/4 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 packets chicken gravy mix, about 1 oz each
- 1 can condensed cream of chicken soup, about 10 oz
- 1 3/4 cups low sodium chicken broth
- 2 tsp Dijon mustard, optional
Chicken breasts. Use boneless skinless breasts of similar size so they cook evenly. Use thawed chicken only, since frozen meat stays too long in the unsafe temperature range.
Chicken gravy mix. The packets bring seasoning and thickener in one step, so you do not need to make a roux.
Cream of chicken soup. Condensed soup adds body and a mellow savory flavor. Choose a reduced sodium version if you like.
Chicken broth. Low sodium broth thins the sauce to a pourable gravy and lets you control the salt.
Dijon mustard. A small spoonful brightens the sauce. Leave it out if you prefer a milder gravy.
How to Make Crockpot Chicken and Gravy
1. Season the chicken Place the chicken breasts in a single layer in the bottom of a 6 quart slow cooker. Sprinkle them with the garlic powder and pepper. Do not rinse the raw chicken.
2. Mix the gravy Whisk the gravy mix, cream of chicken soup, and chicken broth in a bowl until mostly smooth. Stir in the Dijon mustard if using.
3. Add the sauce Pour the mixture over the chicken, making sure each piece is coated.
4. Cook low and slow Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken is done when an instant read thermometer reads 165 degrees F in the thickest part.
5. Shred and stir Lift the chicken to a plate and shred it with two forks, or leave the breasts whole. Stir the gravy, then return the chicken to the sauce for a few minutes before serving.
How to Serve Crockpot Chicken and Gravy
Spoon the chicken and gravy over a mound of creamy mashed potatoes or a bed of fluffy cilantro rice. Add a green side such as crisp broccoli with parmesan and pass soft dinner rolls to mop up the sauce.
How to Store and Reheat Crockpot Chicken and Gravy
Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Do not freeze, since the creamy sauce can separate when thawed. Reheat in a saucepan or the microwave until it reaches 165 degrees F, adding a splash of broth if the gravy has thickened.
Tips and Variations for Crockpot Chicken and Gravy
Keep the lid closed. Every peek releases heat and adds about 20 minutes to the cook time.
Choose the right setting. Low is gentler and gives the most tender chicken, while high works when you are short on time.
Thin or thicken. Add a splash of broth to loosen the gravy, or cook uncovered for 15 minutes to thicken it.
Add vegetables. Sliced carrots or mushrooms can go in with the chicken and soften as it cooks.
Use thighs. Boneless thighs stay juicier and need the same temperature check.
Add creaminess. Stir in 4 oz of cream cheese in the last 30 minutes for a richer sauce.
Skip the rinse. Rinsing raw chicken spreads juices around the sink. Cooking it to 165 degrees F makes it safe.
Follow slow cooker rules. Use fully thawed chicken and review the Clemson slow cooker food safety fact sheet for time and temperature habits.
Frequently Asked Questions About Crockpot Chicken and Gravy
How long does crockpot chicken and gravy take to cook?
Plan on 6 to 8 hours on low or 3 to 4 hours on high, until the chicken reaches 165 degrees F.
Can I use frozen chicken in crockpot chicken and gravy?
No. Thaw the chicken fully in the refrigerator first so it heats through safely.
What can I serve with crockpot chicken and gravy?
Mashed potatoes, rice, egg noodles, and steamed green vegetables all work well.
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs work with the same timing and often come out even juicier.
How do I make the gravy thicker?
Cook the sauce with the lid off for 15 minutes, or whisk a spoonful of cornstarch with cold water and stir it in.
Crockpot Chicken and Gravy
Equipment
- 6-quart slow cooker
- Large mixing bowl
- Whisk
- Instant read thermometer
- Two forks
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts thawed
- ¼ tsp garlic powder
- ½ tsp ground black pepper
- 2 packets chicken gravy mix about 1 oz each
- 1 can condensed cream of chicken soup about 10 oz
- 1 ¾ cup low sodium chicken broth
- 2 tsp Dijon mustard optional
Instructions
Cooking
- Season the chicken. Lay 1 1/2 lb chicken breasts in a 6 quart slow cooker and season with the garlic powder and pepper.
- Mix the sauce. Whisk the gravy mix, soup, broth, and Dijon in a bowl, then pour it over the chicken.
- Cook until tender. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken reads 165 degrees F.
- Shred and serve. Shred the chicken in the pot with two forks, stir it into the gravy, and spoon it over rice or mashed potatoes.
