Description

This Crockpot Chicken and Gravy is a comforting, family-friendly main course that’s effortless to prepare. Tender chicken breasts slow-cook in a savory, creamy gravy until perfectly melt-in-your-mouth tender. With only a handful of pantry ingredients and minimal prep, this is the ultimate set-it-and-forget-it, weeknight-friendly recipe.

Ingredients

For the Chicken

2 pounds boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper

For the Gravy

2 (0.87-oz) packets chicken gravy mix
1 (10.5-oz) can condensed cream of chicken soup
2 cups low-sodium chicken broth

To Finish

1/2 cup sour cream (optional, for extra creaminess at the end)
Chopped parsley, for garnish (optional)

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Instructions

Prepare the Chicken and Gravy Base: Season the chicken breasts with garlic powder, onion powder, and black pepper. Lay the seasoned chicken in the bottom of the crockpot.
In a medium bowl, whisk together the chicken gravy mix packets, condensed cream of chicken soup, and chicken broth until smooth. Pour the mixture over the chicken in the crockpot, ensuring the chicken is mostly submerged.
Slow Cook: Cover the slow cooker with a lid. Cook on low for 5–6 hours, or on high for 3–4 hours, until the chicken is very tender and shreds easily.
Shred and Finish: Once cooked, use two forks to shred the chicken directly in the crockpot. (Alternatively, you can remove the chicken, shred, and return it to the gravy.) Stir well to combine. If you’d like extra creaminess, stir in the sour cream until fully incorporated.
Serve: Taste and adjust seasoning if needed. Serve the chicken and gravy hot over mashed potatoes, rice, biscuits, or egg noodles. Garnish with chopped parsley, if desired.

Notes

If you prefer dark meat, boneless, skinless chicken thighs can be used instead of breasts.
Add a pinch of dried thyme or poultry seasoning for more depth of flavor.
Sour cream is optional, but boosts creaminess and tang.
Leftovers reheat well and can be stored in the fridge for up to 3 days.
This recipe pairs wonderfully with mashed potatoes or fluffy biscuits.