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It doesn’t get much easier than this 3-ingredient Crock Pot Chicken and Gravy! Serve the creamy shredded meat with mashed potatoes, noodles or rice for a simple and delicious comfort food meal with just 5 minutes of prep.

Crock Pot Chicken and Gravy served over mashed potatoes with a side salad

No matter the season, no matter the day of the week, we all need easy comfort food classics that we can turn to when we want a home-cooked dinner with minimal effort. Since y’all regularly request slow cooker recipes and new dump-and-bake dinner ideas, I know that you’re going to love this Crock Pot Chicken and Gravy! The idea was originally sent to me by a reader named Joanne, and since it is very similar to my favorite Crock Pot Chicken and Mushrooms, it was an instant winner in this house.

Overhead shot of slow cooker chicken and gravy with a wooden spoon for serving

How to make Crock Pot Chicken and Gravy:

Ingredients:

Plus water and black pepper…which I don’t count in the list of “3 ingredients!”

Ingredients for crock pot chicken and gravy

Step 1: Add Chicken to the Slow Cooker

Place the chicken breasts or chicken thighs in a slow cooker that has been sprayed with cooking spray.

Chicken breasts in a slow cooker

Step 2: Prepare the Gravy

In a separate bowl, whisk together the gravy packets, condensed soups, water and black pepper. Pour the gravy over the chicken.

Gravy and condensed soup mixture for Crock Pot chicken

Step 3: Cook the Crock Pot Chicken and Gravy

Cover the pot and cook the chicken and gravy on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken will be fall-apart tender when it’s done. Shred the meat with two forks and stir it into the gravy.

Side shot of a wooden spoon serving Crock Pot chicken and gravy

What to serve with Crock Pot Chicken and Gravy:

You can pair this versatile entrée with just about any of your favorite sides. Here are a few easy options that go well with the slow cooker chicken and gravy:

Close overhead shot of Crock Pot Chicken and Gravy on a plate with mashed potatoes and salad

Preparation and Storage Tips:

  • Prep this recipe as a freezer meal. To do so, place the raw chicken and the gravy mixture in a Ziploc freezer bag. Store in the freezer for up to 2 months. When ready to cook, thaw in the refrigerator overnight. Dump the ingredients into the Crock Pot and cook according to package instructions. This is a great way to plan ahead for a new baby’s arrival or to stock the freezer of a sick loved one!
  • Leftover cooked chicken and gravy will last in an airtight container in the refrigerator for 3-4 days.
  • You can freeze the leftover cooked chicken and gravy in an airtight container for up to 2 months.
  • How to reheat the Crock Pot Chicken: Place the chicken and gravy in a saucepan. Warm over low heat just until the meat reaches the desired temperature.

Cook’s Tips and Recipe Variations:

  • The gravy will thin as it mixes with the water from the pot and the juices from the chicken. If you find that the gravy is still too thick for your liking, you can stir in milk or heavy cream at the very end until it reaches the desired consistency.
  • If you find that the gravy is too thin and watery, you can thicken it up with a cornstarch slurry. In a small bowl combine 2 tablespoons of cold water with 2 tablespoons of cornstarch. Add the cornstarch mixture to the gravy and shredded chicken; cover with the lid, and cook for 10 more minutes (or until thickened).
  • Add herbs (fresh or dried) to the gravy at the beginning of cooking for extra flavor. Try parsley, basil, rosemary, thyme or oregano.
  • Add vegetables to the pot (such as sliced mushrooms, onions or carrots). Vegetables will release extra liquid in the pot, so you may need to cut the water back to 1/2 cup for a thick gravy at the end. You can also stir in frozen peas at the very end of cooking.
  • How to shred the chicken: When it’s done cooking, the chicken will be fall-apart tender. Remove the meat to a cutting board and gently shred with two forks.
  • Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
  • Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
Front shot of slow cooker chicken and gravy on top of mashed potatoes with a side salad

More super easy slow cooker recipes that you might enjoy:

Crock Pot Chicken and Gravy served over mashed potatoes with a side salad

Crock Pot Chicken and Gravy

4.67 from 3 votes
Prep: 5 minutes
Cook: 4 hours
0 minutes
Total: 4 hours 5 minutes
Servings 4 – 6 people
Calories 250.3 kcal
Total comfort food! Just 5 minutes of prep for this 3-ingredient Crock Pot Chicken and Gravy!

Ingredients
  

  • 2 lbs. boneless, skinless chicken breasts or thighs
  • 2 packets (0.87 oz each) McCormick Chicken Gravy
  • 2 cans (10.5 oz each) condensed cream of chicken soup, NOT diluted
  • ¾ cup water
  • Black pepper, to taste
  • For serving: rice, mashed potatoes or noodles

Instructions

  • Place chicken in a slow cooker that has been sprayed with cooking spray. In a separate bowl, whisk together gravy packets, condensed soups, water and black pepper. Pour over the chicken. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken will be fall-apart tender when it’s done. Shred the meat with two forks and stir it into the gravy.

Notes

  • The gravy will thin as it mixes with the water from the pot and the juices from the chicken. If you find that the gravy is still too thick for your liking, you can stir in milk or heavy cream at the very end until it reaches the desired consistency.
  • If you find that the gravy is too thin and watery, you can thicken it up with a cornstarch slurry. In a small bowl combine 2 tablespoons of cold water with 2 tablespoons of cornstarch. Add the cornstarch mixture to the gravy and shredded chicken; cover with the lid, and cook for 10 more minutes (or until thickened).
  • Add herbs (fresh or dried) to the gravy at the beginning of cooking for extra flavor. Try parsley, basil, rosemary, thyme or oregano.
  • Add vegetables to the pot (such as sliced mushrooms, onions or carrots). Vegetables will release extra liquid in the pot, so you may need to cut the water back to 1/2 cup for a thick gravy at the end. You can also stir in frozen peas at the very end of cooking.
  • How to shred the chicken: When it’s done cooking, the chicken will be fall-apart tender. Remove the meat to a cutting board and gently shred with two forks.
  • Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
  • Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.

Nutrition

Serving: 1/6 of the chicken and gravyCalories: 250.3kcalCarbohydrates: 13.7gProtein: 36.3gFat: 4gSaturated Fat: 1.4gCholesterol: 96.3mgSodium: 1195.7mgPotassium: 384.3mgFiber: 0.8gSugar: 2.2g
Keyword: crock pot chicken, crock pot chicken and gravy, Slow Cooker Chicken Recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. This was quite tasty and I added some veggies like carrots, an onion and celery but so salty– Campbell soups are salty and the gravy mix is salty. I don’t know if Campbell makes a low sodium soup or make a “gravy” with broth and flour or cornstarch to cut down on the saltiness. This would not be fo someone on a low sodium diet

    1. Hi, Kaye! Just use the dry mix. It will mix with the water, soups and condensation in the slow cooker to form the gravy. Enjoy!

  2. Going to make this tomorrow- but glad I read the comments before I went shopping So helpful. Just to let you know, I found McCorMick makes 30% less sodium gravy packets.

  3. 4 stars
    Great idea for Sunday. I’m just making half the directions for two people. Added vegetables always help out in a meal like this. A little more taste and nutrition. It smells so good as it is cooking. Enjoy!!!

  4. 5 stars
    I added a little paprika and served over noodles. Delicious! There was enough left over to make a really good filling for cornish pasties the next day; I just drained it really well and added carrots and rutebega.

    1. Hi, Mylene! Absolutely! You can serve the chicken and gravy with any pasta, rice, or mashed potatoes that you prefer. Hope you enjoy!

  5. 5 stars
    I gave it a 5 star without trying it yet but I’m making it tonight!! I’m adding carrots and peas to mine!! I just don’t think it’s gonna have enough juice like water!!?? Thank You, Bev