This recipe for Crock Pot Chicken and Gravy is a family favorite. Chicken, gravy mix, cream of chicken, sour cream and seasoning. Delicious and creamy!
CROCK POT CHICKEN AND GRAVY
This slow cooker meal is one of my favorites because it is one of those meals where you pretty much just pop all the ingredients in the crock pot, put the lid on, set it and go. It's also one of those meals my whole family likes and it doesn't take a lot of ingredients. This is definitely up there in favorites along with my CROCK POT PORK CHOPS AND GRAVY!
VIDEO INCLUDED BELOW:
WHAT DO I SERVE WITH CROCK POT CHICKEN & GRAVY?
My favorite way to serve this is over rice but my hubby likes it MILLION DOLLAR MASHED POTATOES or some HONEY GLAZED SWEET POTATOES. Either way, it is scrumptious!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST)
chicken gravy mix
cream of chicken soup
water
boneless, skinless chicken breasts
garlic powder, salt & black pepper
sour cream
rice, mashed potatoes or noodles, for serving
HOW TO MAKE CROCK POT CHICKEN AND GRAVY:
Season chicken breasts with garlic powder, black pepper and just a tad bit of salt on both sides. Note: the chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work.)
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water. I just whisk until it is mostly smooth.
Add the seasoned chicken breasts.
Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork.
Stir in sour cream (if using.) Note: I think the sour cream adds a great creaminess to this so I definitely recommend adding it in! Then serve over rice, mashed potatoes or noodles.
CRAVING MORE CROCK POT RECIPES? CHECK THESE OUT:
CROCK POT CRACK CHICKEN
CROCK POT CHICKEN & STUFFING
CROCK POT SALSA RANCH CHICKEN PASTA
CROCK POT BEEF TIPS & GRAVY
CROCK POT CUBED STEAK & GRAVY
CROCK POT MISSISSIPPI POT ROAST
SLOW COOKER QUESO CHICKEN TACOS
CROCK POT SWEET & SOUR CHICKEN
INSTANT POT CUBED STEAK & GRAVY
HAMBURGER STEAKS WITH TOMATO GRAVY
CROCK POT CHICKEN AND GRAVY
This recipe for Crock Pot Chicken and Gravy is a family favorite. Chicken, gravy mix, cream of chicken, sour cream and seasoning. Delicious and creamy!
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Servings: 4
Calories: 331kcal
Ingredients
- 2 packets chicken gravy mix
- 1 (10.5 oz) can cream of chicken soup
- 2 cups water
- 1 lb boneless, skinless chicken breasts
- garlic powder, salt, black pepper, to taste
- ½ cup sour cream
- rice, mashed potatoes or noodles, for serving
- sliced green onions, for topping
Instructions
- Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
- In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
- Add the seasoned chicken breasts. Be sure to get them covered in gravy.
- Cover and cook on low for about 6-8 hours.
- Once cooked, break chicken up into chunks using a fork.
- Stir in sour cream. Serve over rice or mashed potatoes with sliced green onions (optional)
Video
Notes
The chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work).
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Serve over rice, mashed potatoes or noodles.
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Serve over rice, mashed potatoes or noodles.
Nutrition
Calories: 331kcal | Carbohydrates: 12g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1203mg | Potassium: 496mg | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 1.3mg
Nutritional Disclaimer
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Originally published: May 2014
Updated & Republished: May 2019
How much sour cream ? 1/2 cup?
That is what the recipe says...
Can I make this stove top and not use crockpot?
Hi Steph! I've never tried it. Cooking in the slow cooker makes the chicken fall apart tender 🙂
If I use frozen chicken breast should I reduce the amount of water in the recipe?
I'm sure you probably figured it out by now since I'm commenting a year later, but I just wanted to say that I make this on the stovetop all the time and it is just as good! Just cut the breasts into chunks (1/2s or 1/3s is usu good, making them smaller cuts cooking time) and then cover and simmer on low for a couple of hours. I do this when I didn't think about it in enough time to put it in the crockpot.
This is good to know, thank you Trish! I forget to allow for enough time sometimes, too.
Brandie, I have made this several times and we love it. I just recently made it again over the weekend. Fantastic recipe!
What can I substitute for the cream of chicken. My daughter is lactose intolerant.
I would just cook it in the gravy and not worry about the cream of soup. You could crock pot just the chicken in broth, drain and shred. Cook the gravy on the stove and add the chicken. Thus avoiding all the dairy products.
If you use a milk substitute it is fairly easy to make cream of chicken from scratch
Lactaid milk
Sorry about that! Not sure what happened there but yes, it is 1/2 cup. 🙂
Looks delicious. I'll being trying this recipe soon.
Looks delicious and easy to do. Blessings, Catherine
Looks and sounds delicious!
How long should I leave the chicken cooking?
I am definetly trying this tomorrow 🙂
I've spent a lot of time today looking for a recipe I thought was yours, or one you posted from someone else called Baked Steak. It's been fairly recent and they were made with cube steaks and cooked for long time. Am I crazy? I went to my ZipList and the recipe is no where to be found. I'm perplexed and really sad. If this sounds familiar, please let me know. This chicken and gravy has my name on it!
Hi, Susan! Is this the recipe you're looking for? https://www.thecountrycook.net/slow-cooker-cube-steak-with-gravy/
Suzanne of Simply Suzannes at Home
Oh my goodness, this looks so good! Something I think my husband will love! Thanks so much for sharing.
Have a great week,
Suzanne
Brandie you are amazing. This recipe looks fantastic thanks to your great photos. I just want to eat it right off my computer.
Love all the herbs you have used. The garlic makes it even better.
If I promise to bring dessert can I come for dinner? lol
Thanks again for the recipe.
Hi Susan! The only one I can think of is the Crock Pot Cube Steak & Gravy. Does that sound familiar? Here is the link (it's also in my recipe list). Not sure if this link will work here but I'll still paste it: https://www.thecountrycook.net/2011/07/slow-cooker-cube-steak-with-gravy.html
Sounds gorgeous!! lots of great flavors -
Mary
will have to make this soon!thanks!
Thanks, Brandie. It was definitely a stove top to oven recipe. I remember the pic showed it in a disposable oven pan with foil covering it. (I've already checked out your crock pot recipe and yum!That's what I'll try if I don't find what I'm looking for.) It was a featured blogger on someone's site, I'll bet. I left it open to remind myself to try it, but I took so long, I must have just deleted it thinking it was saved. Sorry to be so long winded and whiny. I enjoy your site.
I made this last night. It was delish! I am going to make a chicken pot pie with the leftovers.
That is a great idea! I might do the same thing.
This comment goes out to Susan Grupe you have to try the recipe Brandie gave you for the Crock Pot Cube Steak & Gravy it is to die for. I have made it several times and I won't cook cube steak any other way 🙂
Fantastic and a family fav
There is a cream of chicken soup with herbs in it that would probably be great in this. I use it in my Chicken and Dumplings casseroles.
I love using my crock pot and this recipe looks great!! Can I use chicken breast w/ the bone in? I have everything for the recipe just not the boneless breast. Thank you for all the wonderful recipes!!
Can I cook on high?
Is It okay if i use frozen boneless chicken breasts?
I was wondering the same thing...
Yep - just pay attention to the cooking time. It might take a bit longer 🙂
I used frozen chicken breasts and they cooked up great on high within 4 hours. Love this recipe!!
Woo hoo! Thank you Laura!
Love your recipes. I'd like to make the crock pot chicken for a crowd and serve over biscuits (butter dip) if I can pull it off. Thinking of adding thawed frozen peas during the last 30 minutes...but how many do you think the original recipe would serve?
Hi Sarah - you can absolutely use frozen chicken breasts! Ro - this recipe serves 4-6 (depending on how generous your serving size.) Hope that helps!
Rachel, you can cook on high. Just cut the time in half.
I'm not much of a cook but I have been wanting to make this and I have no chicken... can you use boneless ck chop?
Oh Gosh....I definitely pinned this!!
I'm impressed that you could even cook during a re-model!! You rock!!