Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work very well in this chicken and gravy crock pot recipe. They tend to stay especially moist during slow cooking.

Can I shred the chicken?

Absolutely. Once the chicken is cooked and has rested briefly, shred it with two forks and stir it back into the gravy. This creates an easy shredded chicken and gravy dinner.

Can I use cream of chicken soup?

Yes. Cream of chicken soup can replace the cream of mushroom soup if you prefer its flavor or simply don't have mushroom soup available.

Can I make this recipe ahead of time?

Yes. Cook the chicken and gravy, cool it promptly, and refrigerate it in an airtight container. Reheat gently on the stovetop or in the microwave.

How can I make the gravy thicker?

If the gravy is too thin, transfer it to a saucepan and simmer gently. You can also use a small cornstarch slurry to thicken it.

What is the best way to serve chicken and gravy?

Mashed potatoes are a classic choice, but rice and egg noodles also work beautifully. Add a green vegetable on the side for a balanced meal.

Slow Cooker Chicken and Gravy – Easy Comfort Food

Description

Tender chicken breasts slow cooked in a rich, savory creamy gravy make an easy comfort-food dinner. Serve it over mashed potatoes, rice, or egg noodles.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 2 pounds total)

1 cup low-sodium chicken broth

1 can (10.5 ounces) cream of mushroom soup

1 packet (0.87 ounces) brown gravy mix

2 tablespoons unsalted butter

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

Instructions

Season Chicken: Place the chicken breasts in the bottom of a slow cooker and season both sides with garlic powder, onion powder, and black pepper.

Mix Gravy: Whisk the chicken broth, cream of mushroom soup, and brown gravy mix together in a bowl until mostly smooth.

Add Sauce: Pour the gravy mixture over the seasoned chicken and dot the top with butter.

Slow Cook: Cover and cook on LOW for 5–6 hours, or until the chicken reaches 165°F (74°C) and is tender.

Rest Chicken: Transfer the cooked chicken to a plate and let it rest briefly before slicing or shredding.

Stir Gravy: Stir the gravy in the slow cooker until smooth and well combined.

Serve Chicken: Slice or shred the chicken and serve with plenty of warm gravy spooned over the top.

Notes

For thicker gravy, simmer it gently in a saucepan or use a small cornstarch slurry. Boneless, skinless chicken thighs can replace the chicken breasts. Store leftovers refrigerated for 3–4 days or freeze for up to 3 months. Nutrition values are estimates based on the listed ingredients and 4 servings.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker

Nutrition

Serving Size: 1 serving
Calories: 547
Sugar: 3g
Sodium: 1380mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 62g
Cholesterol: 184mg

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