Crockpot Chicken and Gravy
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Alright, let’s be real. Some days, dinner needs to come from the pantry, but you still want it to taste like, well, real food – not just a pile of cans. And you definitely don’t want a ton of prep. That’s the sweet spot where this Crockpot Chicken and Gravy lives.
This is one of those easy slow cooker chicken recipes that you’ll keep coming back to. The prep? Minutes. Seriously. You toss everything in, and then you walk away. Hours later, you’ve got chicken in a savory gravy that somehow tastes way better than the sum of its (very simple) parts.
So, if you’re looking for a simple chicken recipe that’s reliable, uses stuff you probably have, and won’t make you work for it, this is for you. It’s just good, honest, food, no apologies needed for how easy it is.”
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Crockpot Chicken and Gravy
Ingredients
- 2 to 2½ pounds chicken breast boneless & skinless, or boneless skinless chicken thighs
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon black pepper
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme or ½ teaspoon poultry seasoning instead
- ½ medium onion = about ½ cup finely diced
- 1 10.5 ounce can cream of chicken soup
- 1 0.87 ounce packet chicken gravy mix
- 1 cup water
- ½ to 1 teaspoon Dijon mustard optional — just enough to round it out
Instructions
- Place chicken in the slow cooker. Sprinkle with salt, pepper, paprika, garlic powder, and thyme (or poultry seasoning).2 to 2½ pounds chicken breast, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1½ teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon dried thyme
- Top with the diced onion½ medium onion = about ½ cup finely diced
- In a small bowl, combine the cream of chicken soup, gravy packet, water, Dijon mustard (if using), and onion (or onion powder). Mix until smooth. Pour over the chicken.1 10.5 ounce can cream of chicken soup, 1 0.87 ounce packet chicken gravy mix, 1 cup water, ½ to 1 teaspoon Dijon mustard
- Cover and cook on low for 4 to 6 hours.
- Shred the chicken in the crockpot. Stir well, then let sit on warm for 10 to 15 minutes to allow the gravy to settle and thicken.
- Taste and adjust seasoning if needed.
- Serve over mashed potatoes, rice, or buttered noodles. It’s also great spooned over warm biscuits for a quick and hearty option — especially with leftovers.
Notes
- Cook on low for 5 to 7 hours if using boneless thighs.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storage and Reheating
Leftovers keep well in the fridge for up to 4 days. Store in a sealed container with any extra gravy.
To reheat, warm gently in a saucepan or in the microwave. If the gravy thickens too much, stir in a splash of water, milk, or broth to loosen it up.
This also freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Pro Tips
Chicken thighs work great in this. They’re more forgiving and stay juicy longer. If you want to use both thighs and breasts, add the thighs first and let them cook for an hour or two before adding the breasts.
No fresh onion? Use 1 teaspoon of onion powder. But if you’ve got the real thing, ½ cup of diced onion gives the gravy more flavor.
It won’t come out too salty. The recipe was tested with a regular gravy packet and a standard can of soup. If you’re watching sodium, you can swap in low-sodium soup, but it’s not required.
Mashed potatoes are the go-to, but this works just as well over rice, buttered noodles, or biscuits. Leftovers are great on toast or piled into a sandwich roll.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.