Best Crockpot Chicken and Gravy
Learn how to make the best, easiest crockpot chicken and gravy! A comforting, family-friendly meal ready with minimal effort. Perfect weeknight dinner!
Equipment
- Crock-Pot 6-Quart Slow Cooker
- Meat Thermometer
- Shredding Claws
- Large Mixing Bowl
- Whisk
Ingredients
Chicken and Gravy
- 1.5-2 pounds Boneless, skinless chicken breasts
- 1.5-2 pounds Boneless, skinless chicken thighs substitution for richer flavor
- 1 can (10.5 ounces) Cream of Chicken Soup
- 1 can (10.5 ounces) Cream of mushroom soup or cream of celery soup substitution
- homemade cream sauce using milk, flour, and chicken broth. For healthier option, try substitution
- 1 cup Chicken Broth
- 1 cup Vegetable Broth substitution
- 1 packet Dry Onion Soup Mix
- Dried minced onion, onion powder, garlic powder, and a pinch of salt substitution
- Salt and Black Pepper to taste
- garlic salt or seasoned salt instead of plain salt for extra flavor.
Instructions
- Lightly grease the inside of your slow cooker with cooking spray or a little bit of butter. This helps prevent sticking.
- Place the chicken breasts in the bottom of the slow cooker.
- In a separate bowl, whisk together the cream of chicken soup, chicken broth, dry onion soup mix, salt, and pepper until well combined. Make sure the soup mix is fully dissolved to avoid any clumps in your gravy.
- Pour the gravy mixture evenly over the chicken in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. For the most tender chicken, I recommend the low and slow method!
- Once the chicken is cooked through (it should reach an internal temperature of 165°F (74°C)), use two forks (or those handy shredding claws!) to shred the chicken directly in the slow cooker. Shredding the chicken while it's still warm makes it much easier!
- Stir the shredded chicken into the gravy until it's well coated.
Notes
Serve over mashed potatoes, rice, noodles, or biscuits. Many variations and additions are possible, including adding vegetables, spices, or herbs.
