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Easy Crockpot Chicken & Gravy

Tender slow-cooked chicken smothered in creamy, savory gravy. This easy crockpot chicken recipe is perfect for busy weeknights and tastes delicious over mashed potatoes, rice, or egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 4

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 10.5 ounces can condensed cream of chicken soup
  • 1 0.87-ounce packet chicken gravy mix
  • 1 cup chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt optional
  • ¼ cup sour cream optional
  • 1 tablespoon fresh parsley chopped (optional, for garnish)

Instructions
 

  • Prepare the Chicken: Place the chicken breasts in the bottom of the slow cooker. Sprinkle with garlic powder, onion powder, and black pepper. Add salt sparingly because the gravy ingredients may already contain sodium.
  • Mix the Gravy: In a bowl, whisk together the condensed cream of chicken soup, chicken gravy mix, and chicken broth until mostly smooth.
  • Cook: Pour the gravy mixture over the chicken. Cover and cook on LOW for approximately 4–6 hours or HIGH for 2–3 hours, until the thickest part of the chicken reaches 165°F (74°C).
  • Shred the Chicken: Transfer the cooked chicken to a plate or bowl. Shred it with two forks, then return it to the slow cooker and stir it into the gravy.
  • Finish and Serve: Stir in the sour cream if desired. If the gravy is too thick, add a splash of broth; if too thin, thicken with a cornstarch slurry. Garnish with fresh parsley and serve warm.

Notes

 
  • For the best results, use thawed chicken breasts of similar thickness.
  • Check the chicken's internal temperature before shredding; it should reach 165°F (74°C).
  • Taste the gravy before adding extra salt because packaged gravy mix and condensed soup can be salty.
  • Add sour cream after cooking if you want a creamier finish.
  • Serve over mashed potatoes, rice, egg noodles, or warm biscuits.
  • Refrigerate leftovers in an airtight container within two hours and use within 3–4 days.
  • Freeze leftovers in freezer-safe containers for approximately 2–3 months for best quality. Reheat to 165°F (74°C).
 

Nutrition Facts

 
  • Calories: 350 kcal
  • Protein: 42 g
  • Carbohydrates: 12 g
  • Total Fat: 14 g
  • Saturated Fat: 5 g
  • Cholesterol: 125 mg
  • Sodium: 1,000 mg
  • Dietary Fiber: 1 g
  • Total Sugars: 3 g
 
Note: These are estimates and may vary depending on the brands of cream of chicken soup, gravy mix, and chicken broth you use.