Crockpot Chicken and Gravy
Crockpot Chicken and Gravy delivers tender, fall-apart chicken swimming in rich, savory gravy with just 10 minutes of prep work.
This set-it-and-forget-it meal transforms everyday chicken thighs, cream of chicken soup, and gravy packets into pure comfort food magic.
Your slow cooker does all the heavy lifting while you tackle your day, and honestly, there’s something deeply satisfying about coming home to dinner that made itself.
Crockpot Chicken and Gravy Recipe Highlights
- Just 6 simple ingredients including pantry staples
- 10 minutes prep time then walk away for 7 hours
- Budget-friendly chicken thighs stay juicy and tender
- Built-in gravy means no extra sauce-making steps
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Boneless skinless thighs are the star here because they stay incredibly moist during the long cooking time. Unlike breasts that can dry out, thighs become fork-tender and practically melt into the gravy. The 3-pound amount feeds a family with leftovers, and you can find value packs at most grocery stores. Trimming visible fat takes an extra minute but prevents the gravy from becoming greasy.
SOUP – That trusty can of cream of chicken soup creates the gravy base and adds instant flavor depth. Campbell’s is the classic choice, but store brands work perfectly too. The condensed soup combines with the other liquids to create the perfect gravy consistency without any lumps or flour-whisking fuss.
GRAVY – Two packets of chicken gravy mix amp up the savory factor and help thicken everything beautifully. McCormick or store brand packets both work great. These little flavor bombs ensure your gravy tastes like you spent hours reducing stock, when really you just tore open some packets.
BROTH – Low-sodium chicken broth keeps the salt levels in check since both the soup and gravy packets contain sodium. The liquid helps everything blend smoothly and prevents the sauce from becoming too thick during the long cooking time.
SEASONINGS – Garlic powder and Italian seasoning add just enough flavor complexity without overwhelming the classic chicken and gravy taste. These pantry staples work together to make the whole dish taste like Sunday dinner at grandma’s house.
How To Make Crockpot Chicken and Gravy
Please check the printable recipe card below for more detailed instructions.
- Stir soup, gravy packets, broth, garlic powder, and Italian seasoning in the slow cooker.
- Trim fat from chicken thighs and add to slow cooker. Stir to coat.
- Cover and cook on low 7 to 8 hours.
- Shred chicken with two forks and stir into gravy.
Leftovers and Storage
STORE – Keep your Crockpot Chicken and Gravy in an airtight container in the refrigerator for 3-4 days. The gravy thickens when cold but loosens right up when reheated.
FREEZE – Portion into freezer-safe containers and freeze for up to 3 months. Leave some headspace as the gravy expands when frozen.
REHEAT – Warm gently in the microwave or on the stovetop with a splash of broth if needed to thin the gravy back to the perfect consistency.
MAKE AHEAD – Prep everything the night before by combining the gravy ingredients in the slow cooker insert and trimming the chicken. Store covered in the fridge, then pop the insert in the slow cooker base in the morning.
More Easy Slow Cooker Chicken Recipes
Serving Suggestions
MASHED POTATOES – Nothing beats the classic combo of creamy mashed potatoes under this Crockpot Chicken and Gravy. The potatoes act like delicious gravy sponges, catching every drop of that savory sauce. Make them with butter and cream for extra richness.
EGG NOODLES – Wide egg noodles turn this into pure comfort in a bowl. Their ridges and curves grab onto the shredded chicken and gravy like they were made for each other (because they kind of were). Cook them al dente so they hold up to all that saucy goodness. Try my German Spätzle recipe if you are looking for a delicious homemade noodle twist.
RICE – White or brown rice stretches this meal and gives everyone a filling base for the chicken and gravy. The grains soak up the sauce beautifully, and leftover rice works just as well as fresh. Your wallet and your stomach will both be happy.
BISCUITS – Store-bought tube biscuits work perfectly here (no judgment, we all use them). Split them open while warm and let that gravy pool in the middle. Buttermilk biscuits from scratch take it up a notch if you’re feeling ambitious. But I also have a super easy homemade Air Fryer Biscuit recipe that’ll go great with the Chicken and Gravy.
ROASTED VEGETABLES – Throw some green beans or Honey Roasted Brussels Sprouts in the oven while your Crockpot Chicken and Gravy cooks. The crispy edges balance all that creamy comfort, and you can honestly say you ate your vegetables.
Recipe Success Tips
TRIM THE FAT – Those white globs on chicken thighs need to go. Spending 60 seconds with kitchen shears now saves you from sad, greasy gravy later. Trust the process here because silky gravy beats oily gravy every single time.
STICK TO LOW – Your slow cooker’s high setting might seem tempting when you’re hungry, but low heat keeps the chicken tender instead of tough. This Crockpot Chicken and Gravy needs time to develop its magic, not speed.
SHRED WHERE IT SITS – Pull that chicken apart right in the slow cooker so every piece gets dressed in gravy. Two forks, a few minutes, and you’re done. Plus you keep all those lovely chicken juices where they belong.
THICKEN LIKE A PRO – Thin gravy after shredding? Pop the lid off and let it sit for 15 minutes. The extra moisture escapes and your gravy thickens naturally. No cornstarch slurry needed.
Expert Tip – Season at the end if needed. Those gravy packets pack plenty of salt, so taste before adding more. A tiny splash of cream or sour cream at serving makes the whole thing restaurant-worthy.
Commonly Asked Questions
Can I Use Chicken Breasts Instead Of Thighs?
You can, but thighs forgive you for forgetting to check the slow cooker. Breasts need just 5-6 hours on low and hit 165° Fahrenheit exactly or they turn stringy. Thighs stay juicy even if dinner runs late.
What If I Don’t Have Gravy Packets?
Mix 2 tablespoons flour into your chicken broth before adding, then use two cans of cream of chicken soup total. The Crockpot Chicken and Gravy won’t have quite the same depth, but it still beats takeout on a Tuesday.
Can I Double This Recipe?
Sure! A 6-quart slow cooker handles a double batch easily. Everything cooks at the same rate, just give it a stir halfway through if you remember. Freeze half for those nights when cooking feels impossible.
Will This Work Without Dairy?
The cream of chicken soup contains dairy, so look for dairy-free versions at health food stores. Some brands make decent swaps that work in slow cooker recipes. Your gravy might look different but still tastes great.
Can I Add Vegetables?
Baby potatoes and carrots go in at the start. They’ll cook perfectly alongside your chicken. Save frozen peas or corn for the last 30 minutes unless you like mushy vegetables.
Why Does My Gravy Look Weird?
Fat separation happens when you skip the trimming step or your slow cooker runs hot. Give it a good whisk or hit it with an immersion blender for 10 seconds. Problem solved, dinner saved.
Even More Crockpot Chicken Recipes
Easy Crockpot Chicken Fajitas – easy fajita night without the fuss.
Crockpot Chicken Alfredo – creamy pasta with tender chicken in rich Alfredo sauce.
Easy Crockpot Tuscan Chicken – sun-dried tomatoes and creamy spinach sauce.
Crockpot Chicken and Stuffing – tender chicken with savory stuffing.
Easy Crockpot Chicken and Dumplings – the ultimate comfort food combo.
Crockpot Chicken and Gravy
Ingredients
- 1 10.5-ounce can cream of chicken soup
- 2 .87-ounce packets chicken gravy
- ¾ cup chicken broth low- sodium
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 3 pounds chicken thighs boneless skinless
Instructions
- Add the soup, gravy mix, chicken broth, garlic powder, and Italian seasoning to the slow cooker and stir until fully combined.
- Trim any visible fat from the chicken thighs and place them in the slow cooker. Gently stir to coat the chicken in the gravy mixture.
- Cover and cook on low for 7 to 8 hours, until the chicken reaches 165° Fahrenheit and shreds easily with a fork.
- Use two forks to shred the chicken directly in the slow cooker and stir to coat it fully in the gravy.
- Spoon the shredded chicken and gravy over your chosen side and garnish with fresh parsley if desired.
Equipment
Notes
Slow Cooker Times
ON LOW – 7-8 hoursON HIGH – 3 -4 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.