Crock Pot Chicken and Gravy
This recipe for Crock Pot Chicken and Gravy is a family favorite. Chicken, gravy mix, cream of chicken, sour cream and seasoning. Deliciously easy!
AN EASY FAMILY-FAVORITE CROCK POT RECIPE
This slow cooker meal is one of my favorites because it is one of those meals where you pretty much just pop all the ingredients in the crock pot, put the lid on, set it and go. I’ve been making this for well over 30 years and it is one that I always come back to when I am stumped on what to make for dinner. It’s also one of those meals my whole family likes and it doesn’t take a lot of ingredients. This is definitely up there in favorites along with my Crock Pot Pork Chops and Gravy!
I made it exactly as written and delicious! I served it over mashed potatoes and we loved it! It is true comfort food and was perfect for a chilly gray day. I am adding this to the rotation. Thank you so much for sharing your wonderful recipes!
– Joy
FREQUENTLY ASKED QUESTIONS:
My favorite way to serve this is over rice but we really like it with my Million Dollar Mashed Potatoes or some Honey Glazed Sweet Potatoes and some Butter Swim Biscuits. Either way, it is scrumptious! For a real delicious twist, we had a reader who shared they made this and served over thick and fluffy waffles to make like a Chicken and Waffles meal- talk about a DELICIOUS idea!
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Thick, plain Greek yogurt or some softened cream cheese can be substituted for the sour cream if it’s not something you care for. You can even use heavy cream just keep in mind heavy cream isn’t as thick as sour cream so the gravy may not be as thick as you’d like but it will still taste amazing!
This is a simple dish as it is, but I think it would be tasty with some frozen veggies added in. I would think adding sliced mushrooms or bacon pieces would also be yummy. This is a very forgiving recipe so you can definitely play around with it.
You can but I do want to say that I would prefer to cook the chicken on low and slow since it helps the chicken get nice and tender and it will be super easy to shred! If you absolutely must cook it on high, you can do it for 3-4 hours.
As long as it fits in your crock pot, I don’t see why you can’t double this recipe!
Yes, I have had many readers commented that they used frozen chicken, just be sure to check on the internal temp and make sure it’s cooked all the way. Chicken should reach 165F internally to be considered safe to eat. Also, frozen chicken tends to release some extra liquid, so the gravy may be a little watery and will need to be thickened. Just whisk together 3 Tablespoons cornstarch with 3 Tablespoons of water and pour into crock pot and turn the heat on high and it should thicken up some.
I’ve had readers ask about using an Instant Pot, in the oven, or on the stove and I personally haven’t tested any of those other methods. A reader who made it on the stove said that “I just made this recipe on stovetop and used medium high heat. I seared the chicken first. It came out moist and tender. The gravy did not burn on the bottom of the pan at all.” So, it sounds like using the stovetop method is viable.
Using an Instant Pot was also mentioned by a reader, she said she made it in 10 minutes. But since I haven’t tested this yet myself, I can’t verify this or give you any other suggestions. I would also try to add a little water when making it in the Instant Pot so it will come up to pressure. I have not tried this in the oven yet but if you do, please comment below on how it went for you!
Any leftovers should be transferred to an airtight container and kept in the fridge for up to 4 days. You can freeze leftovers in the freezer for up to 3 months. The texture may change over time once thawed and reheated though because of the gravy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken gravy mix– if you have a low sodium or no sodium version, you can use it. If you only have the canned gravy, I’ve had readers use that instead, although I haven’t tried it myself. You just have to watch the salt because when you make substitutions, you might unintentionally make this more salty than you want.
- cream of chicken soup– grab a can of cream of chicken soup, or make your own Homemade Cream of Chicken Soup. If you only have Cream of Mushroom soup, go ahead and use that if you’re in a pinch and don’t have what it needs to make your own Cream of Chicken.
- water– you could use no sodium chicken stock or chicken broth if desired. I really suggest sticking to a no sodium version as there is already a decent amount of salt in the gravy mix.
- boneless skinless chicken breasts– boneless chicken thighs could also be used or chicken tenderloins.
- garlic powder, salt and black pepper – you can use whatever seasoning mix you prefer. Lemon pepper, blackened chicken seasoning and cajun seasoning also work great!
- sour cream– plain Greek yogurt could be substituted or even some heavy cream.
HOW TO MAKE CROCK POT CHICKEN AND GRAVY
Season chicken breasts with garlic powder, black pepper and just a tad bit of salt on both sides. Note: the chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work.) In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water. I just whisk until it is mostly smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork. Stir in sour cream.
Serve over rice, mashed potatoes or noodles.
CRAVING MORE RECIPES?
- Crock Pot Chicken & Gravy For Two
- Crock Pot Cubed Steak and Gravy
- Crock Pot Mississippi Chicken
- Crock Pot Chicken and Dumplings
- Crock Pot Mississippi Pot Roast
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Shredded Nashville Hot Chicken
- Crock Pot Chicken and Stuffing
- Crock Pot Marry Me Chicken
- Crock Pot Angel Chicken
- Crock Pot Lasagna
- 10 Crock Pot Mississippi Recipes
- Crock Pot Mississippi Pot Roast
- Chicken Fried Chicken
- Country Fried Pork Chops and Gravy
- 30 Chicken Breast Recipes
Originally published: May 2014
Updated photos & republished: September 2024
Crock Pot Chicken and Gravy
Ingredients
- 1 pound boneless, skinless chicken breasts
- garlic powder, salt, black pepper (to taste)
- 2 packets chicken gravy mix
- 10.5 ounce can cream of chicken soup
- 2 cups water
- ½ cup sour cream
- sliced green onions (for topping)
Instructions
- Season both sides of 1 pound boneless, skinless chicken breasts with garlic powder, salt, black pepper.
- In your slow cooker, whisk together 2 packets chicken gravy mix, 10.5 ounce can cream of chicken soup and 2 cups water until smooth.
- Add the seasoned chicken breasts. Be sure to get them covered in gravy.
- Cover and cook on low for about 6-8 hours.
- Once cooked, break chicken up into chunks using a fork.
- Stir in 1/2 cup sour cream. Serve over rice or mashed potatoes and top with sliced green onions (optional)
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was a perfect Thanksgiving option for my small family. There is so much sauce/gravy with the recipe that I added a bag of diced potatoes so I didn’t have to make separate potato dish and we still had enough sauce to pour over all the plates for those that like extra gravy. My dad is the harshest critic in the family and he loved it as well as requested it for Christmas dinner. Thank you so much for this wonderful recipe!
This is really good and easy to make. Everyone loved it. Next time I make it, I think I will only use one gravy packet and reduce the water to 1-1/2 cups. I used 4 good-sized breasts and there was more than enough sauce. I served this over biscuits. With the 4 breasts, it made enough for 6 servings. Definitely a keeper!
This is one of my favorite recipes! Not only is it super easy, it’s equally delicious. I always double the recipe and add onion and two cups of sliced mushrooms. I also use unsalted cream of chicken soup as I am not a big fan of salt and since the gravy seasoning mix has plenty for my taste. It is so versatile and served over egg noodles, dressing, mashed potatoes, rice, cornbread, so many things. Thank you for another great recipe! You are my go to when I need new ideas and never disappoint.
Made this tonight with chicken thighs, turned out delicious. Thank you for the recipe.
I made this last night with a few variations to boost the protein and reduce the fat. I used the heart healthy cream of chicken (lower fat and sodium), used bone broth instead of water, and nonfat Greek yogurt instead of sour cream. It came out great!
My sister made this for a dinner party. It was so delicious and comforting! She had added frozen peas to the crockpot as well. It was served over mashed potatoes. I will now add this to meal rotation. Thank you for such an easy and delightful dish!
Subbed cream of celery soup and cream of chicken
Laid on sliced onions and only had brown gravy mix- we shall see!
This is so good! I put this over cornbread dressing and that’s how we like it.
Delicious! I will warn others it did cook much faster in my crockpot. It only took about 4 hours on LOW for two frozen chicken breasts to fall apart. I use brown gravy and skip the sour cream. My husband loves it served on mashed potatoes!
Turns out great every time. Comfort food in a bowl!
If you don’t have gravy packets, what can you substitute? Thsnks
You could make a homemade gravy with a roux (flour and butter) and chicken stock or broth (or chicken bouillon mixed with water) 🙂
What sides would pair well with this besides rice ? I’m planning biscuits . Would mashed potatoes and sautéed green beans ?
I actually give a few suggestions above in the frequently asked questions section 🙂
I made it exactly as written and delicious! I served it over mashed potatoes and we loved it! It is true comfort food and was perfect for a chilly gray day. I am adding this to the rotation. Thank you so much for sharing your wonderful recipes!
I am a widow and cooking for one can be a challenge, but this recipe did wonders for quantity. It is amazing how much it makes once shredded. I broke it down in two cup containers and froze it. It was just as good, if not better!
Thank you got sharing such a delicious and EASY recipe.
I am so sorry for your loss Nicolette! I know it can be so challenging to cook for one. I am thankful you tried my recipe though and I am SO happy you enjoy it!!
can you do pasta instead of rice?
You can serve it however you like! 🙂
The whole family loved it. I’m not the best cook but I’m trying. My wife works very hard & I like making meals for her and the kids. This was perfect. Kids really enjoyed it too. Thanks so much for your recipes. You explain everything really well & I appreciate the detailed instructions and all your photos and videos. I’m sure it’s a lot of work so it’s much appreciated.