Slow Cooker Chicken and Gravy is a super‑satisfying, effortless comfort dish you’ll want on repeat. With tender boneless, skinless chicken breasts simmered in savory gravy, this recipe delivers flavor without standing over the stove. It’s perfect if you’re after a meal that still feels homey. Whether you’ve had a busy day or just want something cozy, this dish brings warmth, ease, and hearty taste to the table.
Why You’ll Love This Slow Cooker Chicken and Gravy Recipe
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It uses simple, few ingredients (just chicken, gravy mix, cream of chicken soup, water/stock and pepper) — minimal prep, minimal fuss.
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It’s slow‑cooker friendly, meaning you can start it earlier and come home to a delicious dinner ready to serve.
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Versatile serving: over rice, mashed potatoes, noodles, bread, whatever your family prefers.
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Comfort food at its best: creamy gravy + tender chicken = satisfying without needing complex techniques.
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Ideal for making ahead or leftover use.
Ingredients
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2 lbs boneless, skinless chicken breasts
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2 (0.87 oz) packets dry chicken gravy mix or brown gravy mix (or one of each)
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1 (10 oz) can cream of chicken soup
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1 ¾ cups water or chicken stock
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⅓ tsp black pepper
Step‑by‑Step: How to Make Slow Cooker Chicken and Gravy
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Empty the two gravy mix packets into your slow cooker. Add the cream of chicken soup, water (or stock), and the black pepper. Whisk together until the gravy mixture is smooth and well blended.
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Add the chicken breasts into the slow cooker, making sure they’re covered or at least partly submerged in the gravy mixture.
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Set your slow cooker on LOW and cook for 5‑6 hours. (Alternatively, you could cook on HIGH for a shorter time—e.g., 4 hours—depending on your machine.)
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Once cooked, check that the chicken registers at least 165 °F internal temperature (safe for poultry). If you like, you may shred the chicken with two forks and stir it into the gravy so it’s better incorporated.
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Serve the chicken with its gravy over rice or mashed potatoes (or your preferred side). Spoon plenty of the gravy on top for full flavor.
Helpful Tips
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If your chicken releases a lot of liquid (especially if frozen or very fresh), your gravy may end up thinner than expected. To thicken, mix 2 Tbsp water + 2 Tbsp cornstarch, stir into the slow cooker near the end, then cook on HIGH for 10 more minutes.
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Use stock instead of plain water for richer flavor.
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Don’t overcook the chicken — slow cookers vary, and overly long cooking may make chicken stringy.
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For best results, let the dish sit for 5 minutes after cooking before serving so the gravy settles.
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Use lower‑sodium gravy mix or cream of chicken soup if you’re watching salt intake.
Substitutions and Variations
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Gravy mix type: You can use brown gravy mix for a deeper, more savory taste; chicken gravy mix offers a lighter flavor.
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Cream soup alternative: Instead of cream of chicken soup, you might use cream of mushroom or cream of celery if you prefer.
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Add veggies: Stir in mushrooms, baby carrots, or onions for added texture and nutrition.
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Creamier texture: Mix in ¼ cup sour cream or heavy cream just before serving for extra richness.
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Protein swap: You could use boneless skinless chicken thighs instead of breasts for more flavor (though cooking time may change slightly).
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Low‑carb version: Skip the mashed potatoes or rice and serve over steamed greens or cauliflower rice to reduce carbs.
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Herb infusion: Add thyme, oregano or parsley to the gravy for added aroma and complexity.
Storage Instructions
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Refrigeration: After cooking, allow the dish to cool to room temperature (within 2 hours), then transfer to an airtight container and refrigerate. Consume within 3‑4 days.
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Freezing: You may freeze leftovers in freezer‑safe containers or zip bags for up to 3 months. When reheating, thaw overnight in the fridge and warm gently so the gravy remains smooth.
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Reheating: Reheat on stovetop over medium heat or in the microwave, stirring occasionally to ensure even warming. If the gravy has thickened too much, add a splash of water or stock to loosen.
Nutritional Information
One version calculates approximately 303 kcal per serving
9 g carbohydrates
8.5 g fat (1.5 g saturated fat)
47.8 g protein
908 mg sodium
Serves 6
Another version lists 228 kcal per serving
9 g carbohydrates
5 g fat
37 g protein
Serving size is about 4 oz chicken plus 1/4 cup gravy
A third version provides 331 kcal per serving
12 g carbohydrates
18 g fat
26 g protein
Serves 4
Estimated range based on these values:
250 to 330 calories per serving
20 to 50 g protein
Serving Suggestions
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Serve the chicken and gravy over mashed potatoes for a classic comfort‑meal feel.
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Alternatively, pair it with steamed white or brown rice for a simpler side.
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For lighter fare, serve over steamed green beans, roasted broccoli or a simple tossed salad.
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Add a crusty slice of bread to soak up the gravy (especially nice for gravy lovers).
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Garnish with a sprinkle of chopped fresh parsley or green onions to brighten the dish.
Frequently Asked Questions About Slow Cooker Chicken and Gravy
Can I use frozen chicken breasts?
Yes, you can, but there are a few caveats. If you add frozen chicken, it will release more moisture as it cooks, which may make the gravy thinner — you may need to thicken it with a cornstarch slurry near the end. Additionally, the cooking time might increase, and it’s essential to ensure the chicken reaches an internal temperature of at least 165 °F (74 °C) for safe consumption.
My gravy turned out too watery — what can I do?
If the gravy is too thin, you can mix 2 tablespoons of cold water with 2 tablespoons of cornstarch, stir it into the slow cooker near the end, then cover and cook on HIGH for about 10 minutes until thickened.
Can I make this on HIGH instead of LOW?
Yes, if your slow cooker supports the HIGH setting, you can cook on HIGH for roughly 3‑4 hours instead of 5‑6 hours on LOW. Just monitor the chicken so it doesn’t overcook.
What can I substitute for cream of chicken soup?
If cream of chicken soup isn’t available, cream of mushroom or cream of celery makes a great substitute. Alternatively, you could make a homemade “cream” base: sauté a little onion and garlic, add flour, chicken broth, a bit of milk or cream, and season to taste — then pour the mixture over the chicken in the slow cooker.
How many servings does this recipe make?
That depends on portion size and side dish. Many versions of this recipe assume 6 servings for ~2 lbs chicken plus gravy mixture. If you serve larger portions or with heavy sides, you might get fewer servings. Adjust accordingly.
Conclusion
Thank you so much for choosing this recipe. I hope you enjoy the delicious ease of Slow Cooker Chicken and Gravy as much as I do. It’s one of those dishes that makes evenings simpler without sacrificing flavor, and I’m grateful you’re here cooking with me. As you dig into the creamy gravy and tender chicken, know that you’re treating yourself to comfort food with minimal effort. Here’s to an easy kitchen, hearty meals, and many happy dinners ahead. Enjoy every bite — and welcome to our food‑loving community!
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Slow Cooker Chicken and Gravy
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Chicken and Gravy is a creamy, flavorful comfort food made with tender chicken breasts and a rich gravy. Just 5 ingredients and your slow cooker make this dish a weeknight dinner hero. Serve over rice, mashed potatoes, or noodles for a hearty, satisfying meal.
Ingredients
2 lbs boneless, skinless chicken breasts
2 (0.87 oz) packets chicken or brown gravy mix (or one of each)
1 (10 oz) can cream of chicken soup
1 ¾ cups water or chicken stock
⅓ tsp black pepper
Instructions
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Empty the two gravy mix packets into your slow cooker. Add the cream of chicken soup, water (or stock), and the black pepper. Whisk together until the gravy mixture is smooth and well blended.
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Add the chicken breasts into the slow cooker, making sure they’re covered or at least partly submerged in the gravy mixture.
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Set your slow cooker on low and cook for 5‑6 hours. (Alternatively, you could cook on high for a shorter time, e.g., 4 hours, depending on your machine.)
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Once cooked, check that the chicken registers at least 165 °F internal temperature (safe for poultry). If you like, you may shred the chicken with two forks and stir it into the gravy so it’s better incorporated.
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Serve the chicken with its gravy over rice or mashed potatoes (or your preferred side). Spoon plenty of the gravy on top for full flavor.
Notes
Using stock instead of water adds deeper flavor, but either works well.
Shredding the chicken into the gravy makes serving easier and ensures every bite is coated.
For thicker gravy, add a cornstarch slurry near the end and cook uncovered for 10–15 minutes.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
Nutrition
- Serving Size: About 1 cup
- Calories: 303
- Carbohydrates: 9 g
- Protein: 47.8 g