Crockpot Chicken and Gravy

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Simple, pantry-based, slow cooker dinner that tastes like you made from scratch.

Prep Time10

Cook Time6

Resting Time15

Total Time6 25

Course: Comfort Foods, Dinner, Main Dish

Cuisine: American, Comfort Food, Southern

Servings: Cups

Calories: 224kcal

Author: Elizabeth (Beth) Mueller

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

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 onion
½ 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.