Easy crockpot chicken and gravy cooks up tender and flavorful with minimal ingredients and effort. It is the ultimate comfort food served over mashed potatoes, white or brown rice, or egg noodles.
This super easy recipe is a crock pot family favorite. It is ideal for busy families that long for a simple yet tasty meal. I love to serve it with easy Dutch oven bread, homemade mashed potatoes, and honey-glazed carrots.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chicken: boneless, skinless chicken breasts or thighs. Thighs will require a little longer cooking time.
- Dried chicken gravy is in the grocery aisle with the other dried gravy packets. I use McCormick because that is what my store carries, but Knorr is another popular brand.
- Cream of chicken soup: Mix it up with one can of cream of chicken soup and one can of cream of mushroom or cream of celery soup.
- Seasonings and herbs: garlic powder, onion powder, dried thyme, and freshly ground black pepper. Dried marjoram, rosemary, and parsley are other herbs to use.
How to Make Crockpot Chicken and Gravy
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Mix the cream of chicken soup, dried chicken gravy, water, and spices in the crockpot. Add the chicken and push it down into the soup mixture. Cook on low for 4-6 hours or until the chicken is fork tender.
Remove the chicken from the crockpot and shred it using two forks. Return the chicken to the crockpot and stir to warm and coat. Serve over mashed potatoes, rice, or egg noodles.
Preparation Tips
- You can cook this chicken on high for 2-3 hours, but it is more tender on low for 4-6 hours.
- The sodium in this recipe is high due to the canned and dry soup, so I do not season with any added salt.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Frequently Asked Questions
First, cool thoroughly, then freeze in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.
You can add any frozen vegetables to this recipe in the last hour of cooking. I like peas, carrots, and corn.
More Crockpot Chicken Recipes
Crockpot Chicken and Gravy
Ingredients
- 2-2½ lbs boneless skinless chicken breasts
- 2 (10.5 ounces) cans cream of chicken soup
- 2 dried packets chicken gravy mix
- ¾ cup water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon fresh ground black pepper
Instructions
- Mix the cream of chicken soup, dried chicken gravy, water, and spices in the crockpot. Add the chicken and push it down into the soup mixture.
- Cook on low for 4-6 hours or until the chicken is fork tender.
- Remove the chicken from the crockpot and shred it using two forks. Return the chicken to the crockpot and stir to warm and coat. Serve over mashed potatoes, rice, or egg noodles.
Notes
- You can cook this chicken on high for 2-3 hours, but it is more tender on low for 4-6 hours.
- The sodium in this recipe is high due to the canned and dry soup, so I do not season with any added salt.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Harland
This crockpot chicken and gravy recipe was super yummy and easy to make. I served it over your garlic mashed potatoes and the family loved it.