Crockpot Chicken and Gravy

You got it! Here’s an easy, comforting recipe for Crockpot Chicken and Gravy — tender, shredded chicken in a rich, savory gravy. Serve it over mashed potatoes, rice, or biscuits for a cozy meal that basically cooks itself.

🍗 Crockpot Chicken and Gravy

Servings: 4–6

Prep Time: 5–10 minutes

Cook Time: 4–6 hours (on LOW)

Ingredients:

• 2–3 boneless, skinless chicken breasts (or 4–5 thighs)

• 1 (10.5 oz) can cream of chicken soup

• 1 (0.87 oz) packet chicken gravy mix (like McCormick or Knorr)

• 1 (1 oz) packet ranch seasoning mix (optional, adds great flavor)

• ½ cup low-sodium chicken broth or water

• ¼ tsp black pepper

• ½ tsp garlic powder (optional)

Optional Add-ins:

• 1 tbsp sour cream (stirred in at the end for creaminess)

• ½ tsp dried thyme or rosemary for an herby twist

• Frozen peas or corn (add in the last 30 minutes for a full meal)

Instructions:

1. Add to Crockpot:

   • Place chicken breasts or thighs in the bottom of the slow cooker.

   • In a bowl, whisk together the soup, gravy mix, ranch seasoning (if using), broth, pepper, and garlic powder until smooth.

   • Pour the mixture over the chicken.

2. Cook:

   • Cover and cook on LOW for 4–6 hours (or HIGH for 2.5–3 hours), until chicken is very tender.

3. Shred & Stir:

   • Remove chicken, shred it with two forks, and return it to the gravy.

   • Stir to coat. If desired, stir in sour cream at this point for extra richness.

4. Serve:

   • Spoon over mashed potatoes, egg noodles, rice, or biscuits.

✅ Tips:

• Use chicken thighs for extra juiciness and flavor.

• Want it thicker? Remove the lid in the last 30 minutes and let the sauce reduce slightly.

• Leftovers keep well in the fridge for up to 3–4 days and are great for meal prep!