Description

Crockpot Chicken and Gravy slow-cooks tender chicken all day in a thick, rich, golden gravy built from pantry staples until every shred of meat is saturated with deep, savory flavor. Spoon it over creamy mashed potatoes, buttered egg noodles, fluffy rice, or warm biscuits for the most satisfying, old-fashioned family dinner imaginable. Ten minutes of morning prep and dinner takes care of itself completely

Ingredients

2 lbs boneless, skinless chicken breasts or thighs (thighs produce the juiciest, most tender result)

2 cans (10.5 oz each) cream of chicken soup

1 packet (1 oz) dry chicken gravy mix

1 cup low-sodium chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons cornstarch + 2 tablespoons cold water, optional for thickening

2 tablespoons unsalted butter, stirred in right before serving

Fresh parsley, chopped, for garnish

FOR SERVING

Creamy mashed potatoes, buttered egg noodles, white rice, or warm biscuits

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Instructions

1. Whisk together the cream of chicken soup, chicken gravy mix packet, chicken broth, garlic powder, onion powder, dried thyme, dried rosemary, smoked paprika, and black pepper in the slow cooker until completely smooth and combined. Spend 30 seconds whisking thoroughly — any lumps now become lumps in the finished gravy.

2. Place the chicken breasts or thighs into the slow cooker, pressing them down into the gravy base so each piece is at least partially submerged. Spoon a little gravy over the top of each piece of chicken.

3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Do not lift the lid during cooking. The chicken is done at 165°F and pulls apart with almost no pressure from a fork.

4. Remove the cooked chicken to a cutting board and shred thoroughly with two forks into bite-sized pieces. Return all the shredded chicken to the slow cooker and stir into the gravy. For extra-thick gravy, whisk the cornstarch and cold water together until smooth, stir into the hot gravy, and cook uncovered on HIGH for 20 to 30 minutes.

5. Taste the gravy carefully before adding any extra salt — the gravy mix and cream soup both contribute significant saltiness. Adjust pepper, thyme, or a tiny squeeze of lemon juice if the gravy tastes flat. Stir in 2 tablespoons of butter right before serving for a glossy, rounded richness.

6. Ladle the chicken and gravy generously over creamy mashed potatoes, buttered egg noodles, fluffy rice, or warm biscuits. Scatter fresh chopped parsley over each plate and serve immediately while the gravy is steaming hot.

Notes

Whisk the gravy base completely smooth before adding the chicken — lumps in the slow cooker stay lumpy throughout the entire cook. Thirty seconds of thorough whisking at the start saves a lumpy gravy at the end.

Taste and season at the very end of cooking, not at the beginning — the sauce concentrates as it cooks and will be significantly saltier at the finish than at the start.

Stir 2 tablespoons of butter into the finished gravy right before serving — the butter melts instantly and gives the gravy a glossy richness that makes the whole dish taste noticeably more restaurant-quality.

For an ultra-smooth, pourable gravy, use an immersion blender briefly in the slow cooker before adding the shredded chicken back.

Keep the slow cooker on WARM after cooking — this gravy holds beautifully for up to 2 hours without drying out.

Prep Time: 10 minutes
Cook Time: 7 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: American, Southern