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Crock Pot Chicken and Gravy served over mashed potatoes with a side salad
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4.67 from 3 votes

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 Lonergan


  • 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


  • 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.


  • 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.


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