Crockpot Chicken & Gravy – The Ultimate Weeknight Dinner
Need a meal that’s quick, easy, and comforting?
This Crockpot Chicken & Gravy recipe is the answer. With just three ingredients and zero fuss, it practically cooks itself while you go about your day.
Perfect for busy nights, this dish pairs tender chicken with creamy gravy, served over hot rice.
It’s an effortless, family-friendly meal that’s sure to satisfy!
For Crockpot Chicken & Gravy
- Chicken Breasts – I use 3 to 4 boneless, skinless chicken breasts for this dish. You can also swap in chicken thighs or tenderloins.
- Cream of Chicken Soup – A 10.5 oz can is perfect for the creamy base of the gravy. Be sure to use unsalted to control the sodium.
- Chicken Gravy Mix – Two 0.87 oz envelopes of gravy mix. This gives the dish its rich, savory flavor. Do not prepare it with water, just use the dry mix.
- Water or Chicken Broth – Optional, but a ½ cup of water or broth can be added for extra moisture, especially if you want a bit more gravy.
- Hot Steamed Rice – Serve this over hot, steamed rice for a hearty and comforting meal.
Crockpot Chicken & Gravy
Ingredients
- 3 to 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) Unsalted Cream of Chicken Soup
- 2 envelopes (0.87 oz each) chicken gravy mix
- ½ cup water or chicken broth (optional)
- Hot steamed rice (for serving)
Instructions
- Place the chicken breasts into the slow cooker. Optionally, season with salt and pepper to taste.
- In a separate bowl, whisk together the cream of chicken soup, chicken gravy mix, and water (if using). Pour the mixture over the chicken.
- Cover and cook on LOW for 4-6 hours.
- Once cooked, shred the chicken into bite-sized pieces.
- Serve the chicken and gravy mixture over hot, steamed rice.
Notes
- Do not prepare the gravy mix with water—just use the dry packets.
- Use the soup directly from the can; do not dilute it.
- You can substitute chicken thighs or tenderloins for the chicken breasts.
- Frozen chicken breasts work fine, but you may need to cook them on the longer end of the time range.
- Feel free to add frozen vegetables to the slow cooker for a complete meal.
- Using unsalted cream of chicken soup helps control the sodium content.
- For a gluten-free version, try gluten-free cream of chicken soup.
- Can I use frozen chicken breasts?
Yes, you totally can! Just pop them in the slow cooker frozen and let them cook for about 6 hours on LOW. You’ll need the extra time, but you’ll still end up with juicy chicken. Easy peasy!
- What veggies can I add?
Feel free to toss in some frozen veggies like peas, carrots, or green beans. They’ll cook right along with the chicken, making your meal even more hearty and flavorful. No need for extra effort!
- How can I make it healthier?
Want to lighten it up? Go for low-sodium cream of chicken soup and chicken broth. You can even swap in chicken thighs for extra flavor without overdoing it on calories.
- Can I swap the chicken breasts for something else?
Definitely! Chicken thighs, tenderloins, or even pork chops will work here. It’s a super versatile recipe that adapts to whatever protein you have on hand.
- What if I have leftovers?
Lucky you! Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months. Perfect for a quick lunch or dinner later on!
