AI-generated recipe illustration
- Prep time
- 10 min
- Cook time
- 6 hrs
- Total time
- 6 hrs 10 min
- Yield
- 6 servings
Crockpot chicken and gravy is the definition of comfort on autopilot: chicken breasts slow-cooked in seasoned gravy until they shred with a spoon, ladled over mashed potatoes like a church supper in a bowl. It's a three-ingredient-plus-pantry dinner that tastes like it took all day — because technically it did, just without you. This is the dinner to bring new parents and casserole trains, and the leftovers might be even better spooned over biscuits the next morning.
Ingredients
How to make crockpot chicken and gravy
- Whisk the gravy packets, cream of chicken soup, broth, garlic powder, and pepper together in the crockpot.
- Nestle the chicken breasts into the gravy, spooning some over the top.
- Cover and cook on LOW 6 hours (or HIGH 3 hours), until the chicken shreds easily.
- Shred the chicken right in the pot with two forks and stir into the gravy. If it's thinner than you like, cook uncovered on HIGH 15 minutes.
- Serve over mashed potatoes or split biscuits, with parsley on top.
Make it your own
| Ingredient | Swap | Good to know |
|---|---|---|
| Chicken breasts | Boneless thighs | Even harder to overcook; same timing |
| Cream of chicken soup | Cream of mushroom | A little earthier; works fine |
| Gravy packets | 2 tbsp flour + 1 tsp poultry seasoning | Whisk into the broth; season to taste at the end |
| Mashed potatoes | Egg noodles or white rice | Anything that catches gravy |
Storage & leftovers
Refrigerate up to 4 days — the gravy thickens overnight, so loosen it with a splash of broth when reheating.
This one freezes beautifully for 3 months. Thaw overnight and reheat gently on the stove, stirring, so the gravy doesn't break.
A few helpful answers
Can I use frozen chicken breasts in the crockpot?
Food-safety guidance says no — frozen meat keeps the pot in the danger zone too long. Thaw first; it's also the only way the 6-hour timing holds.
How do I thicken crockpot gravy?
Stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook on HIGH for 10–15 minutes uncovered.
Can I make this less salty?
Use low-sodium broth (as written), one gravy packet instead of two, and taste before adding any salt — the packets carry most of the sodium.
Can this be made ahead for a crowd?
Yes — it holds on WARM for 2 hours without suffering, which is exactly why potlucks were invented.
320 calories · 38g protein · 12g carbohydrates · 12g fat · 1050mg sodium