Crock Pot Chicken and Gravy

Total comfort food! Just 5 minutes of prep for this 3-ingredient Crock Pot Chicken and Gravy!

Total Time: 4 hours 5 minutes

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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.

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.

How to make Crock Pot Chicken and Gravy:

Ingredients:

• Boneless, skinless chicken breasts or chicken thighs
• Packets of Chicken Gravy mix
• Condensed cream of chicken soup

Plus water and black pepper...which I don't count in the list of "3 ingredients!"

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.

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.

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.

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:

• Rice, noodles, stuffing or Garlic Mashed Potatoes
• Crusty French baguette, dinner rolls, cornbread, or pumpkin muffins
• A simple green salad dressed in Buttermilk Dressing or Lemon Vinaigrette (shown here)
• Garlic Roasted Broccoli
• Arkansas Green Beans with Bacon
• Southern Collard Greens
• Corn

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 ½ 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.

More super easy slow cooker recipes that you might enjoy:

• Crock Pot Ranch Pork Chops
• Slow Cooker Italian Chicken Spaghetti
• Crock Pot Ribs
• Slow Cooker Pork Tenderloin
• Crock Pot Chicken and Noodles

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Crock Pot Chicken and Gravy

Total comfort food! Just 5 minutes of prep for this 3-ingredient Crock Pot Chicken and Gravy!

Course Dinner

Cuisine American

Keyword crock pot chicken, crock pot chicken and gravy, Slow Cooker Chicken Recipe

Prep Time 5 minutes

Cook Time 4 hours

0 minutes

Total Time 4 hours 5 minutes

Servings 4 - 6 people

Calories 250.3kcal

Author Blair

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 ½ 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 gravy | Calories: 250.3kcal | Carbohydrates: 13.7g | Protein: 36.3g | Fat: 4g | Saturated Fat: 1.4g | Cholesterol: 96.3mg | Sodium: 1195.7mg | Potassium: 384.3mg | Fiber: 0.8g | Sugar: 2.2g