Crockpot Chicken and Gravy
A comforting and easy meal featuring tender chicken in a silky gravy, perfect for busy days.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs Use chicken thighs for extra juiciness.
- 1 packet chicken gravy mix Alternatively, use 2 tablespoons homemade gravy blend.
- 1 can cream of chicken soup, 10.5 ounces
- 1 cup low sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon black pepper Adjust to taste.
- 1/2 teaspoon kosher salt Adjust to taste.
- 2 tablespoons cream cheese or sour cream Optional for extra creamy gravy.
Instructions
Preparation
- Pat the chicken dry, then sprinkle salt, pepper, garlic powder, onion powder, and thyme on both sides.
- In a bowl, whisk together the gravy mix, cream of chicken soup, and chicken broth until smooth.
Cooking
- Add the chicken to the slow cooker, then pour the gravy mixture over the top.
- Cover and set to low for 4 to 5 hours, or high for about 2.5 to 3 hours.
- When the chicken is done, stir in the cream cheese or sour cream if using.
- If you like thicker gravy, let it simmer on high with the lid cracked for 10 to 15 minutes.
Serving
- Slice or shred the chicken right in the slow cooker and spoon the gravy over your sides.
Notes
Check doneness with a thermometer; chicken is done at 165°F. Avoid watery gravy by not overfilling with broth. Make ahead and store for 3-4 days in the fridge or freeze for up to 3 months.