Crockpot Chicken with Gravy

Crockpot chicken and gravy is the ultimate weeknight dinner solution when you're craving something hearty without the hassle. This simple slow cooker recipe transforms basic chicken breasts into fork-tender meat swimming in rich, savory gravy that'll have everyone asking for seconds. The beauty lies in its simplicity—just a handful of ingredients that work together while your crockpot does all the heavy lifting, creating a meal that tastes like you've been cooking all day when you've barely lifted a finger.

I first made this during a particularly hectic week when I needed something that would cook while I was at work. Walking through the door to that savory aroma was pure magic, and my family cleared their plates faster than I'd ever seen.

Ingredients and Selection Tips

• Boneless, skinless chicken breasts (3-4): The star of the show that becomes incredibly tender during slow cooking. Choose pieces similar in size for even cooking. Thighs work beautifully too if you prefer darker meat.
• Salt (¼ teaspoon): Enhances all other flavors without making the dish salty, since the gravy packets contain sodium already.
• Black pepper (½ teaspoon): Adds a subtle warmth and depth that complements the chicken perfectly.
• Garlic powder (¼ teaspoon): Provides a mellow garlic flavor that infuses throughout the dish without overpowering.
• Chicken gravy mix packets (2): These are the secret to effortless gravy with perfect consistency. Look for low-sodium versions if you're watching salt intake.
• Cream of chicken soup (10.5 oz can): Creates richness and body in the gravy. The concentrated flavor adds depth that would take hours to develop otherwise.
• Chicken broth (14.5 oz can): Provides the liquid needed for cooking while adding another layer of chicken flavor. I prefer low-sodium to control the salt level.
• Dijon mustard (2 teaspoons, optional): My special addition that brings a subtle tangy note that balances the richness. You won't taste mustard specifically, just a more complex flavor.

Detailed Cooking Instructions

Step 1:

Prep Your Crockpot: Give your slow cooker a light coating of nonstick cooking spray. This simple step prevents the chicken from sticking to the sides and makes cleanup significantly easier. Make sure to spray the sides about halfway up as well as the bottom.

Step 2:

Season The Chicken: Lay your chicken breasts on a plate and sprinkle both sides evenly with the garlic powder, salt, and pepper. Don't just dump the seasoning on one spot—use your fingers to distribute it evenly over the entire surface of each piece. This ensures flavor in every bite rather than concentrated pockets of seasoning.

Step 3:

Arrange In Crockpot: Place the seasoned chicken breasts in a single layer on the bottom of your prepared crockpot. Avoid overlapping them too much if possible, as this allows for more even cooking and better gravy absorption.

Step 4:

Create The Gravy Mixture: In a medium bowl, empty both packets of gravy mix, then add the cream of chicken soup. Pour in the chicken broth gradually while whisking continuously to prevent lumps from forming. Add the Dijon mustard (if using) and continue whisking until you have a smooth, combined mixture. Take your time with this step—a smooth gravy base is essential.

Step 5:

Pour And Cover: Carefully pour the gravy mixture over the chicken, making sure each piece is completely covered. Use a spoon to distribute the mixture if needed. Seal your crockpot with the lid, ensuring it's properly seated for an airtight cook.

Step 6:

Slow Cook To Perfection: Set your crockpot to low and cook for 6-8 hours. The timing varies depending on the size of your chicken breasts and your particular slow cooker. Check for doneness at the 6-hour mark—the chicken should be very tender and register at least 165°F on a meat thermometer.

Step 7:

Shred The Chicken: Once the chicken is fall-apart tender, remove each piece to a cutting board. Use two forks to pull the chicken apart into bite-sized shreds. The meat should separate easily—if it doesn't, it needs more cooking time. Return all the shredded chicken to the crockpot.

Step 8:

Final Mix And Rest: Stir the shredded chicken back into the gravy thoroughly, making sure every piece gets coated. Let everything sit in the crockpot on the "keep warm" setting for about 10 minutes to allow the chicken to soak up even more flavor before serving.

The chicken gravy is hands-down my favorite part of this recipe. I've caught my husband more than once spooning extra gravy over his plate long after the chicken was gone. My youngest son, who normally picks at his dinner, always asks for seconds when this is on the menu—proof enough that this simple combination creates magic in the kitchen.

Perfect Pairings

Choosing the right side dish elevates this humble crockpot chicken to restaurant-worthy status. Fluffy mashed potatoes make the ideal canvas for soaking up the rich gravy, especially when made with Yukon Golds for a buttery flavor. For a lighter option, try serving over cauliflower mash or alongside roasted root vegetables that can stand up to the savory sauce. I once served this at a casual dinner party with buttermilk biscuits on the side, and my guests used them to wipe their plates clean—the ultimate compliment to any cook.

Make-Ahead and Storage Tips

This chicken and gravy recipe actually improves with time, making it perfect for meal prep. You can prepare everything the night before, store the crockpot insert in the refrigerator, and simply start cooking in the morning. For leftovers, store in airtight containers in the refrigerator for up to four days. The gravy might thicken considerably when chilled, so add a splash of chicken broth when reheating. I often portion leftovers into individual containers for quick lunches throughout the week, and the flavor continues developing with each passing day.

Troubleshooting Common Issues

Even this foolproof recipe can sometimes need adjustments. If your gravy turns out too thin, mix a tablespoon of cornstarch with equal parts cold water and stir this slurry into the crockpot during the last 30 minutes of cooking with the lid slightly ajar. Conversely, if your gravy becomes too thick, simply add more chicken broth a quarter cup at a time until you reach your desired consistency. For those who find the flavor too mild, adding a teaspoon of Worcestershire sauce or a quarter teaspoon of poultry seasoning can boost the savory notes without overwhelming the dish. I once salvaged an underseasoned batch by stirring in a tablespoon of butter and a sprinkle of fresh herbs just before serving, which transformed it completely.

Frequently Asked Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal for this recipe as they cook tender and shred easily. You can also use chicken thighs for a slightly richer flavor.

→ Can I make this dish without a crockpot?

Yes, you can cook this on the stovetop or in the oven. Simply simmer the ingredients in a large covered pot on low heat for 2-3 hours or bake at 300°F for a similar outcome.

→ What can I serve with this chicken and gravy?

It pairs wonderfully with rice, egg noodles, or mashed potatoes. You can also serve it with roasted vegetables or a side salad for a complete meal.

→ Can I add other ingredients for extra flavor?

Yes, feel free to experiment! Add chopped onions, mushrooms, or fresh herbs like thyme or rosemary to enhance the flavor.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the gravy.

→ Can I freeze this dish?

Yes! Allow the chicken and gravy to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.