Easy Crockpot Chicken and Creamy Gravy Recipe
Tender shredded chicken slow cooked in a rich, savory cream gravy — a simple weeknight dinner served over mashed potatoes, rice, or egg noodles.
Equipment
- Slow cooker (6-quart)
- Mixing bowl
- Two forks (for shredding)
Ingredients
- 4 boneless, skinless chicken breasts or chicken thighs for extra tenderness
- 10.5 oz can cream of chicken soup 1 standard can
- 1 cup low-sodium chicken broth
- 1 packet onion soup mix or 1 tablespoon ranch seasoning
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 2 tbsp butter optional, for extra richness
- 1 tbsp cornstarch optional, mixed with 1 tablespoon water for thickening
- 1 tbsp water mixed with cornstarch for slurry, optional
Instructions
- In a mixing bowl, whisk together the cream of chicken soup, chicken broth, onion soup mix, garlic powder, and black pepper until smooth. This forms the flavorful base of your gravy.
- Place the chicken breasts in the bottom of the crockpot in a single layer if possible.
- Pour the prepared gravy mixture over the top, ensuring the chicken is fully coated.
- Add butter on top for extra richness if desired.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours. The chicken is done when it shreds easily with a fork. Check for doneness at the 4-hour mark on LOW to avoid overcooking.
- Remove the chicken and shred it using two forks.
- If you prefer thicker gravy, whisk the cornstarch and water together to form a slurry, then stir it into the sauce in the crockpot.
- Let the gravy cook uncovered for another 10 to 15 minutes until thickened to your liking.
- Return the shredded chicken to the crockpot and stir gently to coat with the gravy.
- Serve warm over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley for a pop of color.
