Crockpot Chicken and Gravy
A 5-minute dump-and-go crockpot dinner that turns three chicken breasts, cream of chicken soup, and gravy packets into the coziest shredded chicken and gravy. Serve over rice or mashed potatoes for the easiest weeknight comfort food.
Some of the best dinners are the easiest, and this Crockpot Chicken and Gravy is exhibit A. You whisk a few pantry shortcuts together, drop in some chicken breasts, and walk away. Five minutes of prep, a slow cooker doing the heavy lifting, and a few hours later you have the most tender shredded chicken swimming in a rich, savory gravy that tastes like it took all day.
This is one of those recipes I keep on repeat for busy weeknights when I do not have it in me to cook. Cream of chicken soup, a splash of broth, and two packets of chicken gravy mix do all the seasoning work. I love that everything comes from the pantry shelf, so this is the kind of meal you can throw together without a special grocery run.
Serve it over a pile of buttery white rice or creamy mashed potatoes. It is the ultimate comfort food, the kind that makes the whole house smell like a Sunday supper even on a regular Tuesday. My family asks for it constantly and the leftovers reheat beautifully for lunch the next day.
If you are brand new to using a crockpot, this is a great starter recipe. There is no searing, no chopping, no babysitting. You really cannot mess it up. Let's make it.
📝 Ingredients
- 1 can cream of chicken soup
- ½ cup chicken broth
- 2 packets chicken gravy mix
- 3 chicken breasts
- To serve: Buttery White Rice or Mashed Potatoes
👩🍳 Directions
- 1
In your crockpot, whisk together cream of chicken soup, chicken broth, and gravy mix.
- 2
Add chicken breasts and coat both sides in the mixture.
- 3
Cook on low for 4 to 6 hours or high for 3 hours.
- 4
Shred the chicken right in the crockpot and stir everything together.
- 5
Serve over buttery white rice (or mashed potatoes!)
Ingredient Notes & Substitutions
Chicken breasts: Three boneless skinless breasts is the sweet spot for a 6-quart crockpot. Try to pick ones that are roughly the same size so they finish at the same time. Thighs work too if you prefer dark meat.
Cream of chicken soup: A 10.5-ounce can is what you want. I use Campbell's. If you want a homemade version, you can swap in 1 cup of a from-scratch cream sauce, but the canned version is what gives this dish its classic taste.
Chicken gravy mix: Two packets is not a typo. This is what builds the gravy and brings the savory, seasoned flavor. McCormick or Pioneer brand both work great.
Chicken broth: Just a half cup helps the gravy come together and keeps things from getting too thick as everything cooks. Use low-sodium so you can control the salt.
How to Store, Reheat & Freeze
Store leftovers in an airtight container in the fridge for up to 4 days. The gravy will thicken as it chills, so when you reheat, add a splash of chicken broth or milk and warm gently on the stove or in the microwave.
Freezing is possible but the gravy texture can break a little after thawing. If you want to freeze, do it without rice or mashed potatoes, and reheat slowly on the stove, whisking to bring the sauce back together.
What to Serve With Crockpot Chicken and Gravy
This dish was made for a starchy base. Buttery white rice and creamy mashed potatoes are the obvious winners, but egg noodles, biscuits, or even mashed cauliflower all soak up the gravy beautifully. Round out the plate with a green vegetable like roasted broccoli, green beans, or a simple side salad with a vinaigrette. For a true Sunday-supper feel, add warm dinner rolls and call it dinner.
💡 Tips for Success
- Use boneless, skinless chicken breasts of similar size so they cook evenly. If one is much thicker than the others, slice it in half horizontally.
- Do not skip whisking the soup, broth, and gravy packets together first. Mixing it before the chicken goes in prevents lumps and gives you a smooth gravy from the start.
- Cook on low for the best texture. High works in a pinch, but low and slow makes the chicken shred into those silky strands instead of getting rubbery.
- Shred the chicken right in the crockpot with two forks. Once it is fall-apart tender it only takes a minute, and stirring it back into the gravy is what makes every bite saucy.
- If your gravy looks too thick at the end, stir in a splash more chicken broth. If it is too thin, leave the lid off on the warm setting for 15 to 20 minutes and it will reduce down.
- Add a clove of minced garlic or a sprinkle of fresh thyme at the start if you want to level it up without much extra effort.
- Salt last. Both the cream of chicken soup and the gravy packets bring sodium, so taste before you add more.
- Make extra. The leftovers reheat beautifully and the gravy gets even better overnight.
❓ Frequently Asked Questions
Can I use frozen chicken breasts?
I do not recommend cooking from frozen in the crockpot. It keeps the chicken in the food safety danger zone for too long. Thaw in the fridge overnight before cooking.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless thighs work great and stay even juicier. Use the same cook time.
My gravy is too thin, what do I do?
Take the lid off the crockpot and cook on high for 15 to 20 minutes to reduce. Or whisk one tablespoon of cornstarch into a tablespoon of cold water and stir it in at the end.
Can I make this on the stove instead?
Yes. Use a Dutch oven, build the same sauce, and simmer the chicken in it covered on low for about 25 minutes until it shreds easily.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or milk to loosen the gravy back up.
Can I freeze it?
You can, but the texture of the gravy can break a little after thawing. If you are going to freeze it, undercook the chicken slightly and freeze without the rice or potatoes. Reheat gently on the stove and stir often.
What can I serve with chicken and gravy?
Buttery white rice and mashed potatoes are the classics. Egg noodles, biscuits, or even mashed cauliflower are all great. A side of green beans or roasted broccoli rounds it out.
Made this recipe?
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