Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy is a comforting, no-fuss meal perfect for busy evenings or cozy weekends. With tender chicken swimming in a velvety gravy, this dish is both satisfying and simple to prepare. Whether you’re craving a comforting dinner over mashed potatoes or warm rice, this recipe brings homey flavors with minimal effort. In this post, I’ll walk you through everything from ingredients and substitutions to helpful tips and FAQs—so you can have confidence making this delicious Crock Pot favorite at home.

Why You’ll Love This Recipe

• Hands-off convenience — set it and forget it in your slow cooker.

• Rich flavor — the combination of gravy mix, cream of chicken soup, and sour cream yields a luscious sauce.

• Budget-friendly — simple, affordable ingredients that deliver big flavor.

• Flexible serving — great over rice, mashed potatoes, egg noodles, or even with biscuits.

• Kid-friendly and crowd-pleasing — mild, creamy, and comforting, it often becomes a family favorite.

Ingredients

• 1 pound boneless, skinless chicken breasts

• Garlic powder (to taste)

• Salt (to taste)

• Black pepper (to taste)

• 2 packets chicken gravy mix

• 1 (10.5 ounce) can cream of chicken soup

• 2 cups water

• ½ cup sour cream

• Sliced green onions (for topping, optional)

Step‑by‑Step: How to Make Crock Pot Chicken and Gravy

1. Season the chicken
   Place the chicken breasts on a plate and sprinkle both sides with garlic powder, salt, and black pepper to taste.

2. Prepare the gravy base
   In your slow cooker, whisk together the two packets of chicken gravy mix, the cream of chicken soup, and 2 cups of water until smooth and fully combined.

3. Add the chicken
   Place the seasoned chicken breasts into the slow cooker, making sure they are fully coated or somewhat submerged in the gravy mixture.

4. Cook low and slow
   Cover the slow cooker and cook on Low for about 6 to 8 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred.

5. Shred the chicken
   Remove the lid and, using two forks, break the chicken into bite‑sized chunks or shreds right in the slow cooker.

6. Stir in sour cream
   Gently fold in the ½ cup of sour cream, incorporating it into the gravy until smooth and creamy.

7. Serve & garnish
   Spoon the creamy chicken and gravy over mashed potatoes, rice, egg noodles, or your preferred starch. Top with sliced green onions if desired for a fresh pop of color and flavor.

Helpful Tips

• Don’t overcook: If you cook too long, the chicken may become tough or rubbery. Aim for the 6–8 hour range on Low.

• Use uniform chicken breasts: Try to use chicken breasts that are similar in size so they cook evenly.

• Degrease if needed: If the gravy seems too oily, you can skim off excess fat from the surface before adding sour cream.

• Mix gently: When stirring in sour cream, use gentle motions so you don’t break down the chicken shreds too much.

• Adjust thickness: If the sauce is too thin, remove the lid for 30 minutes near the end and let it thicken. If too thick, stir in a little extra water or broth.

• Temper sour cream: If your slow cooker is very hot, you can take a ladle of hot gravy, whisk it into the sour cream to temper it, and then stir back into the pot to prevent curdling.

Substitutions and Variations

• Cream of soup alternatives: You can substitute cream of chicken soup with cream of mushroom or cream of celery, for a slightly different flavor.

• Greek yogurt instead of sour cream: Use full-fat plain Greek yogurt (at room temperature) for a tangy twist—add it off heat to avoid curdling.

• Gravy from scratch: If you prefer homemade gravy, skip the packets and thickening agents — make a roux (butter + flour), add chicken broth, onions, and seasonings.

• Add vegetables: Toss in sliced mushrooms, diced onions, or carrots at the beginning for added texture and flavor.

• Use chicken thighs: Swap in boneless, skinless chicken thighs if you prefer darker meat—they tend to stay more moist.

• Spice it up: Add a pinch of paprika, cayenne, or crushed red pepper flakes for some heat.

Storage Instructions

Refrigerator: Keep any leftovers fresh by transferring them to an airtight container and refrigerating for up to 3 to 4 days.

Freeze: You can freeze the chicken and gravy (without rice or potatoes) in freezer‑safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or broth if it thickens too much.

Nutritional Information

• Calories: 331 kcal

• Carbohydrates: 12 g

• Protein: 26 g

• Fat: 18 g

• Sodium: 1,203 mg

• Sugar: 3 g

Serving Suggestions

• Mashed potatoes — a classic pairing: creamy potatoes soak up the gravy beautifully.

• Rice or egg noodles — for a lighter base, serve over white, brown, or even cauliflower rice.

• Biscuits or dinner rolls — use them to mop up extra sauce.

• Steamed veggies — balance the richness by adding steamed green beans, broccoli, or peas on the side.

• Salad — a crisp side salad with vinaigrette helps cut through the creaminess.

Frequently Asked Questions About Crock Pot Chicken and Gravy

Here are some of the most common questions home cooks have about making Crock Pot Chicken and Gravy, with answers to help ensure your meal turns out perfectly every time.

Can I use frozen chicken breasts?
It’s better to use thawed chicken. Cooking from frozen can increase cooking time and may lead to uneven doneness or food safety risks in a slow cooker.

Can I make this on high instead of low?
You can, but I don’t recommend it. Cooking on High often results in overcooked or tough chicken. If you must, reduce the time to around 3–4 hours, but check frequently.

Will the sour cream curdle?
If added directly into a very hot mixture, sour cream can separate. To prevent this, you can temper the sour cream: whisk a little hot gravy into the sour cream first, then mix back into the pot off heat or with gentle stirring.

Can I reduce the sodium?
Yes — use a low-sodium chicken gravy mix and a low-sodium or no-salt-added cream of chicken soup. Also adjust added salt to taste at the end.

How many servings does this make?
This recipe generally makes 3–4 hearty servings, depending on portion size and sides.

Can I double this recipe?
Yes, you can double everything, but make sure your slow cooker is large enough (at least 6 quarts) to accommodate the extra volume so it cooks evenly.

Conclusion

Thank you so much for stopping by and giving my Crock Pot Chicken and Gravy recipe a look. I absolutely love how this dish delivers comforting, creamy flavor with so little effort. Whether you’re preparing a cozy weeknight meal or cooking for family, this recipe brings warmth and satisfaction to the table. I hope it becomes one of your go‑to slow cooker favorites. Enjoy every bite, have fun in the kitchen, and thank you for being part of this food‑loving community. Happy cooking and happy eating!

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Crock Pot Chicken and Gravy

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• Author: lisa
• Total Time: 6 hours 10 minutes
• Yield: 4 servings 1x

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Description

Crock Pot Chicken and Gravy is a creamy, comforting slow cooker meal made with tender chicken breasts and rich homemade-style gravy. Serve over mashed potatoes, rice, or noodles for a cozy dinner the whole family will love.

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Ingredients

Scale 1x2x3x

1 pound boneless, skinless chicken breasts

Garlic powder (to taste)

Salt (to taste)

Black pepper (to taste)

2 packets chicken gravy mix

1 (10.5 oz) can cream of chicken soup

2 cups water

½ cup sour cream

Sliced green onions (optional, for topping)

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Instructions

• Season the chicken
  Place the chicken breasts on a plate and sprinkle both sides with garlic powder, salt, and black pepper to taste.

• Prepare the gravy base
  In your slow cooker, whisk together the two packets of chicken gravy mix, the cream of chicken soup, and 2 cups of water until smooth and fully combined.

• Add the chicken
  Place the seasoned chicken breasts into the slow cooker, making sure they are fully coated or somewhat submerged in the gravy mixture.

• Cook low and slow
  Cover the slow cooker and cook on Low for about 6 to 8 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred.

• Shred the chicken
  Remove the lid and, using two forks, break the chicken into bite‑sized chunks or shreds right in the slow cooker.

• Stir in sour cream
  Gently fold in the ½ cup of sour cream, incorporating it into the gravy until smooth and creamy.

• Serve & garnish
  Spoon the creamy chicken and gravy over mashed potatoes, rice, egg noodles, or your preferred starch. Top with sliced green onions if desired for a fresh pop of color and flavor.

Notes

For extra flavor, try adding vegetables like mushrooms or onions at the beginning. Sour cream should be stirred in gently to avoid curdling. Use low-sodium ingredients if watching sodium intake.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Main Course

Nutrition

• Serving Size: 1 generous portion
• Calories: 331
• Carbohydrates: 12g
• Protein: 26g