Easy Crockpot Chicken and Gravy is a simple, comforting dish featuring tender chicken slowly cooked to perfection in a rich, flavorful gravy. It’s the kind of meal that fills your kitchen with a warm, inviting aroma and promises a satisfying bite every time. The slow cooker does all the work, making it perfect for busy days when you want something hearty without a lot of effort.
I love making this because it feels like a comforting hug in a bowl. The chicken comes out so juicy and soft, soaking up all the tasty gravy flavors. I usually add a little extra seasoning to make it just right, and it’s easy enough to tweak with whatever herbs or spices you like best. It’s also great for meal prepping since it tastes even better the next day after the flavors have had time to mingle.
My favorite way to enjoy this dish is serving it over creamy mashed potatoes or fluffy rice to soak up all the delicious gravy. It’s also lovely with some steamed veggies on the side for a complete, cozy meal. Whether you’re feeding a family or just treating yourself, this crockpot chicken and gravy recipe is a winner that never disappoints.
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless chicken breasts for their lean quality and even cooking in the crockpot. You can swap for thighs if you want juicier meat that stays tender.
Cream of Mushroom Soup: This adds creaminess and depth to the gravy. If you prefer, use cream of chicken soup or make a simple homemade cream sauce to keep it fresh.
Dry Onion Soup Mix: This shortcut packs in flavor and seasoning. No dry mix? Use sautéed onions with garlic powder and beef or chicken bouillon instead.
Herbs & Spices: Garlic powder, onion powder, and thyme add nice aroma and warmth. Feel free to experiment with rosemary or sage for a different twist.
Cornstarch: It’s an easy way to thicken the gravy. If you don’t have cornstarch, use flour mixed with water, but add it early to avoid lumps.
How Do You Get Rich, Thick Gravy in the Crockpot?
Making gravy in the crockpot can be tricky because it tends to be thin. Here’s how I make sure the gravy turns out just right:
- Cook chicken slowly so it releases flavorful juices into the broth and soup mixture.
- When ready to thicken, mix cornstarch with cold water to prevent clumps — this makes a smooth slurry.
- Stir the slurry into the hot crockpot liquid and cook on high for 15-20 minutes, giving it time to thicken gradually.
- Keep the lid off or slightly ajar to help evaporation, which concentrates flavors and thickens the gravy faster.
- If gravy is too thick, add a splash of broth or water to loosen it.
This simple technique ensures a glossy, flavorful gravy that clings perfectly to the chicken and sides.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for slow, hands-off cooking that makes chicken tender and flavorful.
- Measuring cups and spoons – to get the soup, broth, and seasonings just right each time.
- Mixing bowl and whisk – for blending the soup, broth, and spices smoothly before adding to the crockpot.
- Small bowl – handy for mixing cornstarch and water to thicken the gravy without lumps.
- Tongs or fork – to remove and shred or slice the chicken easily after cooking.
Flavor Variations & Add-Ins
- Use boneless, skinless chicken thighs instead of breasts for a richer, juicier texture.
- Add sautéed mushrooms into the crockpot for extra earthiness and texture in the gravy.
- Stir in a teaspoon of Italian seasoning or dried rosemary for a different herb flavor profile.
- Mix in some cooked peas or green beans near the end of cooking for a touch of color and nutrition.
Easy Crockpot Chicken and Gravy
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 packet dry onion soup mix (about 1 oz)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (plus extra for garnish)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Optional: salt to taste
- Cooked mashed potatoes or rice, for serving
Time Needed
This recipe takes about 6-7 hours on low or 3-4 hours on high in the crockpot for the chicken to cook perfectly tender. Plus, you’ll need an additional 20-30 minutes to thicken the gravy and finish the dish.
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce
Place the chicken breasts in an even layer at the bottom of your crockpot. In a bowl, whisk together chicken broth, cream of mushroom soup, dry onion soup mix, garlic powder, onion powder, black pepper, and dried thyme until smooth. Pour this mixture evenly over the chicken.
2. Cook the Chicken
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
3. Thicken the Gravy and Serve
About 30 minutes before serving, remove the chicken from the crockpot, keeping it warm. Mix cornstarch with cold water to form a smooth slurry, then stir it into the crockpot gravy. Return the lid and cook on high for 15-20 minutes to thicken the sauce. Shred or slice the chicken, then return it to the gravy in the crockpot to coat. Serve hot over mashed potatoes or rice and garnish with extra thyme or fresh herbs if you like.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken breasts before adding them to the crockpot. Cooking frozen chicken can lead to uneven cooking and food safety issues.
Can I Substitute Cream of Mushroom Soup?
Absolutely! Cream of chicken soup works well too. For a homemade option, you can make a simple cream sauce using butter, flour, and milk or broth.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if the gravy has thickened too much.
Can I Make This Recipe Gluten-Free?
Yes! Use a gluten-free cream of mushroom or chicken soup and substitute cornstarch for any wheat flour thickener. Double-check that your dry onion soup mix is gluten-free as well.
