Slow Cooker Chicken & Gravy
This easy and comforting slow cooker chicken and gravy is the perfect set-it-and-forget-it meal. Tender, juicy chicken simmers in a rich, savory gravy, creating a delicious, fuss-free dinner. Serve it over mashed potatoes, rice, or biscuits for the ultimate comfort food!
Time Needed
Prep Time: 5 minutes
Cooking Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: Up to 6 hours
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika (optional)
For the Gravy:
1 (10.5 oz) can cream of chicken soup
1 ½ cups chicken broth
1 (1 oz) packet brown gravy mix (or chicken gravy mix)
1 teaspoon Worcestershire sauce (adds depth)
1/2 teaspoon dried thyme (optional)
For Thickening (Optional):
2 tablespoons cornstarch + 2 tablespoons water (slurry)
Instructions
1. Prepare the Chicken
1. Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
2. Place the chicken in the slow cooker.
2. Make the Gravy Mixture
1. In a bowl, whisk together cream of chicken soup, chicken broth, gravy mix, Worcestershire sauce, and thyme.
2. Pour the mixture over the chicken in the slow cooker.
3. Slow Cook.
Low: Cook for 4–6 hours
High: Cook for 2–3 hours
4. Shred the Chicken & Thicken the Gravy (Optional)
1. Once the chicken is tender, shred it with two forks directly in the slow cooker.
2. If you want a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons water, then stir it into the slow cooker. Let it cook for 10–15 more minutes until thickened.
5. Serve & Enjoy
1.Serve over mashed potatoes, rice, egg noodles, or biscuits.
2.Garnish with fresh parsley if desired.
Nutritional Info
(Per Serving, Approximate)
(Based on 6 servings)
Calories: ~280 kcal
Protein: 35g
Carbohydrates: 12g
Fat: 10g
Sodium: ~800mg
Notes & Variations
Creamier Version: Stir in ¼ cup heavy cream or sour cream at the end.
Extra Flavor: Add a splash of white wine or a teaspoon of Dijon mustard.
Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes.
Leftovers: Store in the fridge for 3–4 days or freeze for up to 3 months.