Slow Cooker Chicken Breasts with Gravy

Here’s a simple and delicious recipe for Slow Cooker Chicken Breasts with Gravy — tender, juicy chicken smothered in rich, savory gravy. This is a set-it-and-forget-it comfort food meal that’s perfect over mashed potatoes, rice, or biscuits.

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🍗 Slow Cooker Chicken Breasts with Gravy

🍽️ Servings: 4–6

⏱️ Time:

• Prep: 10 minutes

• Cook: 4 hours on HIGH or 6–7 hours on LOW

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🧂 Ingredients:

• 2 lbs (about 4) boneless, skinless chicken breasts

• 1 packet chicken gravy mix (or use 1 tbsp homemade mix — see below)

• 1 packet ranch seasoning mix (or 1 tbsp homemade ranch seasoning)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup low-sodium chicken broth

• 1/2 tsp black pepper

• Optional: 1 tsp garlic powder or onion powder for extra flavor

• Optional: Fresh parsley for garnish

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👩‍🍳 Instructions:

1. Layer the Chicken:

Place the chicken breasts in the bottom of your slow cooker.

2. Mix the Gravy:

In a bowl, whisk together:

• Gravy mix

• Ranch seasoning

• Cream of chicken soup

• Chicken broth

• Black pepper

Pour the mixture evenly over the chicken.

3. Slow Cook:

Cover and cook:

• LOW for 6–7 hours

• or HIGH for 4 hours
  Chicken should be tender and easy to shred with a fork.

4. Shred & Stir:

• Remove chicken, shred or slice as desired, then return it to the slow cooker.

• Stir to coat in the gravy. Let sit for 5–10 minutes before serving.

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🍽️ Serving Suggestions:

• Mashed potatoes (classic!)

• Buttered egg noodles

• Rice or cauliflower rice

• Biscuits or crusty bread for sopping up the gravy

• Add a side of steamed green beans, peas, or roasted carrots

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🧄 Homemade Substitutes (If You Want to Skip Packets):

Homemade Gravy Mix (replaces 1 packet):

• 1 tbsp flour

• 1/2 tsp chicken bouillon

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• Pinch of thyme and black pepper

Homemade Ranch Seasoning (replaces 1 packet):

• 1 tsp dried parsley

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp dill

• Salt & pepper to taste

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✅ Tips:

• Want it creamier? Stir in a little sour cream or cream cheese at the end.

• Using frozen chicken breasts? Add 1 extra hour to cook time and ensure internal temp hits 165°F (74°C).

• Want thicker gravy? Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) in the last 30 minutes.