Crockpot Chicken & Gravy

This Crockpot Chicken & Gravy comes together with just a handful of pantry staples, making dinner a set-and-forget affair. The slow cooker keeps the chicken juicy while the creamy gravy turns simple broth into a rich sauce that coats every bite.

Servings: 4 servings

Set-and-Forget Dinner

Just toss chicken breasts, a can of cream of chicken soup, broth, and ready-made gravy into the slow cooker, then let it work its magic on low heat. The result is melt-in-your-mouth chicken drenched in a silky, savory gravy—perfect for busy weeknights.

The Secret to Ultra-Tender Chicken

Cooking the chicken low and slow in a sealed crockpot traps moisture and allows the gelatin from the broth and soup to break down gently. This creates a natural tenderizing effect without over-cooking, so the meat stays juicy and the gravy stays velvety, not watery.

Ingredients for Crockpot Chicken & Gravy

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1 cup low-sodium chicken broth
• 1 (10-oz) can cream of chicken soup
• 1 cup prepared chicken gravy (store-bought or homemade)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter (optional, for richer sauce)

How to Make It: Crockpot Chicken & Gravy

1. Season the chicken breasts on both sides with salt and pepper.
2. Place the seasoned chicken in the bottom of a 6-quart black crockpot.
3. Pour the chicken broth over the chicken, then add the cream of chicken soup, spreading it evenly.
4. Drizzle the prepared chicken gravy on top; if using butter, dot it over the surface.
5. Cover and cook on Low for 6 hours, or until the chicken reaches an internal temperature of 165 °F and pulls apart easily.
6. When done, remove the chicken, shred or slice it, and stir the remaining sauce to combine any settled bits, creating a glossy gravy.

Quick Tips for Perfect Gravy

If you prefer a thicker sauce, stir in a tablespoon of cornstarch mixed with cold water during the last 30 minutes of cooking. For extra flavor, add a splash of white wine or a pinch of dried thyme when you pour in the broth. Taste and adjust salt before serving.

Serving Ideas

Serve the shredded chicken and gravy over buttery mashed potatoes, rice, or egg noodles to soak up the sauce. A simple side of steamed green beans or a crisp salad adds a fresh contrast to the rich main dish.

Common Questions

Can I use frozen chicken breasts?

Yes—add them frozen, but increase the cooking time by about 30 minutes to ensure they reach 165 °F.

What if I don’t have ready-made gravy?

Mix 1 cup of chicken broth with 2 tablespoons of flour and 1 tablespoon of butter, then whisk until smooth before adding.

Can I make this recipe in a pressure cooker?

Sure—cook on high pressure for 10 minutes, then quick-release and stir the sauce before serving.