Thank You Crock Pot
I have been so thankful for my slow cooker lately, y’all. I always enjoy cooking with a crock pot, but right now, it is helping me out big time. We are in the process of homebuying. Yay, fun! {insert sarcastic tone here}. Then we begin the process of remodeling the kitchen. Yay, fun! {too much sarcasm?} And although I am ecstatic about moving into our new home, I don’t think anyone enjoys the ridiculous amount of paperwork that is involved. And not to mention, we will be doing some remodeling because the kitchen has almost no counter space and Momma needs counter space.
And I’m not all that ecstatic about not being able to cook while that kitchen remodeling is going on. It could take a while too. So thank goodness for my crock pot! I can still cook a great meal and no oven is needed. And I’ll also probably be too pooped to cook much more than that if I’m being totally honest. Ham sammiches anyone??
Chicken and Gravy – YUM!
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. Not much else to it really. And it’s one of those meals my whole family likes and it doesn’t take a lot of ingredients. Most of these I already have on hand. You can even use frozen chicken breasts in this. My favorite way to serve this is over rice but my hubby likes it over mashed potatoes. Either way, it is scrumptious!
Ingredients:
2 packets dry chicken gravy mix
1 (10.75 oz.) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
1/2 cup sour cream (optional)
rice, mashed potatoes or noodles, for serving
Directions:
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.
Enjoy!
Crock Pot Salsa Ranch Chicken Pasta
Crock Pot Cubed Steak and Gravy
MY LATEST VIDEOS
Crock Pot Chicken and Gravy
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 331 kcal
Ingredients
- 2 packets dry 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
- 1/2 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)
Recipe 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.
Nutrition Facts
Crock Pot Chicken and Gravy
Amount Per Serving
Calories 331 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 102mg 34%
Sodium 1203mg 50%
Potassium 496mg 14%
Total Carbohydrates 12g 4%
Sugars 3g
Protein 26g 52%
Vitamin A 15%
Vitamin C 2%
Calcium 5.1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
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 🙂
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
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
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
Looks and sounds delicious!
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
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.
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.
Sounds gorgeous!! lots of great flavors –
Mary
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.
Fantastic and a family fav
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 🙂
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!!
Do u think u can use brown gravy instead of chicken ???
It's in the crock pot cooking now!!!! Yummy!!!
Stumbled upon this recipe while searching for new chicken recipes. Made it tonight and it was AH-MAZING! Next up, I'll be trying the Cube Steak and Gravy recipe 🙂
Yay! So happy you loved it! Hope you enjoy the steak and gravy recipe too! 🙂
This recipe is the bomb.
But I just have to add I really wish you would have pushed brown rick or some other grain instead of that picture of white rice. White rice is one of the most unhealthy things we can eat. Not mineral or vitamin value at all and turns to sugar in our bodies. But enough said about that.
The recipe itself is to die for. Thanks bunches@
For someone like me who has Crohn's Disease, white rice is my friend! Brown rice, along with other whole wheat/ whole grain foods, tend to really upset my system. You don't have to go on a rant about something that you don't like.
To each their own.. She cooks what SHE likes to eat and you are free to change it in whatever way you see fit. Great recipe Brandie!
Thanks Stefanie!
How much garlic powder do you recommend adding to this? I am definitely going to make this tomorrow!! Thank you so much for posting all these wonderful recipes for us!
How long would you cook frozen chicken for?
Awesome recipie! My teenage son absolutely loves it! A favorite in our house!
I just have bulk thing of gravy, and not the packets. How much gravy mix would I add? Thanks!
Do you mix milk with the cream of chicken soup?
NINJA!!! A girl after my pwn heart. I have teh 3in1 and will NEVER revert back to a simple crock-pot…
I always use chicken leftovers for chicken potpies. This looks so yummy. Will definitely make this recipe this week, thank you! Someone asked about using brown gravy? I've used that too for a substitute when I didn't have chicken, just like I've used beef broth cubes instead of chicken when we were out or used both in one recipe! Oh well, sometimes you have to make do with things! Love this site and will be making other things!
I'm fresh out of gravy mix! I do have a can of pre-prepared chicken gravy. Can I use that to mix with the cream of chicken, rather than the gravy mix and water?
I just noticed your crock pot and wondered if you find you can actually cook things longer in this one. I have two newer ones of a well known brand and they both burn EVERYTHING. I use my old one, same brand and it doesn't do this. I've read up on it and I fully understand why this happens but wonder if you find this brand cooks truer with the crock pot recipes than other brands. Been following you since early on. May have missed this somewhere else.
Love your blog!
This looks heavenly! I can't wait to make it. Yum!
Made this over the weekend…WOW! New family favorite! Making it with whole potatoes next time to have easy homemade mashed taters!
I doubled the recipe can I freeze the leftovers? Was delicouis
Thank you, thank you, thank you!! So happy you love this one!! I sure do appreciate you taking the time to come back and let me know. To answer the freezing question – yes you can! It should stay good in the freezer for about 6 months as long as you make sure to use a freezer safe ziploc bag. 🙂 Hope that helps!
Can you use frozen chicken?
This was delicious.
has anyone used the sour cream, is it better with or without it and can you taste the sourcream?
Thank you for this recipe! I made this with 2 lbs thawed chicken breast tenders and big can of condensed cream chicken + little can condensed cream of celery + 3 different powdered gravy packets – AMAZING. Definitely a crock pot keeper! Served it instead of turkey at an early Thanksgiving. Thanks again!
How mu ch water dI'd you add
Made this exactly to your recipe. Didn’t change a thing. It was SO good!
yummy. this sounds awesome. Thank you for posting this up. going to give this a go.
Simon
I made this yesterday…scrumptious. We had leftovers – only because there are only two of us and we didn't want to make pigs of ourselves. Tonight, I reheated the leftover gravy, shredded the leftover chicken into large pieces with forks (it was already so tender) and added half a bag of frozen mixed vegetables (Birds Eye Steamers). I poured into a glass pie dish, added a pie crust top and baked for about 25 minutes at 385 degrees. Thank you for two great meals!
Ohh that does sound good! I may try that too. Thank you!
Any way to make it gluten free? I have gluten free chicken gravy packets by McCormic, but what could I use instead of the cream of chicken soup?
Look on pintrest for gluten free cream of chicken soup mix. I make it to use when my granddaughter is here because she has to have gluten free everything. It is better than the can of GF soup.
I've made this several times. Awesome!
Can u use frozen chicken breast ?
In the picture the chicken looks closer to 2 pounds than 1.
Hi,
I'd like to know are you cooking this for 6-8 hours on high ? Do you think 6-8 hours on low would be alright ?
If I missed this info. sorry
Thanks
This was SO good! Didn’t change anything.
could one add carrots to this recipe, how would that taste?
I add peas and carrots! Still tastes great!
Anonymous – it is 6 hours on low. Also, yes, you could add veggies to the mix. I don't like my veggies too soft or mushy so I would suggest using frozen veggies. If you use fresh, then add them in the last hour of cooking so they stay somewhat firm. Hope that helps!
This was great. Hubby loved it. Added just a tad of creole seasoning to spice it up 🙂
This is perfect! I would like to cook this for a friend, however I will be cooking it ahead of time (probably 5-6 hours before dinner time). What's the best was to reheat it in the crock pot? And would you say cooking it on high for 4 hours would be alright for the initial cooking? Thanks so much for the feedback! I love your recipes!
Yummy! What size crockpot is this for? Is a 4 qt too small?
I'm trying this recipe for tonight's dinner. Looks like a really good comfort food for those rainy days. Can't wait to see the outcome!
Can this be frozen before cooking?
Making these again tonight. This is the 3rd time I've made them and there is never any leftovers. I put mine over waffles which taste amazing.
My goodness, over waffles sounds so delicious Ryan.
This recipe looks great! can't wait to try it, if using frozen chicken breast should I adjust the cooking time at all? or would I need to thaw out the chicken breast first? thanks!
This is delicious!
Can I freeze leftovers?
I have not froze the leftovers before but I think that would work fine.
Could you use cream cheese in place of sour cream?
I made this for supper tonight and it was DELICIOUS!!! 🙂
If I double this recipe how much longer would I have to cook it? I need enough for 8-10.
Thanks
Depending on the size of your crock pot, you should be able to double and still cook within the same amount of time.
Could I use dark meat like chicken thighs instead of chicken breasts? How long would I cook them for?
I’ve only ever tried it with chicken breasts but you could certainly use chicken thighs. Not sure about the exact timing though…
Thanks for answering! It’s on the menu for next week
I ended up making it tonight. I mixed everything in a dish then poured it in my crock pot over the meat after I seasoned the meat. Next time I’m going to do one packet of chicken gravy and one cup of water. (My husband though it was good, but a little soupy and he’s not one for soups much) My son said “You can tell when Dinner is going to be good when it smells good.” And I asked if he liked it and he said “no, I love it” my toddler daughter ate most of it. It’s a keeper! I’ll be making it again. Next time I’m trying dark meat! Thank you for it!
This was so good and so easy!
So glad you enjoyed it Brenda!
I see that you can use frozen chicken breast by what does that do to the cook time?
Usually cooks in the same amount of time but to be on the safe side cook it 7-8 hours. (the longer end of the cook time)
My son put this in the crock pot while I was at work. He made it exactly as the recipe said and it was great. Will make again!! We doubled the recipe for our family of six and had a lot of leftovers which tasted just as good.
Love that your sweet son made you dinner! And I’m thrilled that you loved it!!
I have been sick and in and out of the hospital for 2 weeks now. My husband is exhausted so I have been trying to find quick and easy resipes. I have the chicken and sour cream but not the chicken Gravy or cream of chicken soup. So I had to improvise. I am using turkey Gravy and cram of mushroom soup. It smells delicious, that’s hope it tastes the same. I’ll post later to let you know how it turned out. Thanks for the original recipe.
Made this tonight n it’s a winner with my kids, they’re a tough crowd. I omitted salt all together, still came out delish!
I saw you said to half the time for cooking on high a few years back. Would you still do that? Cook on high for 4 hours?
It says crock pot but the recipe says slow cooker. Is there a difference we have a crock pot?
Hi Mary – it’s the same thing 🙂
Wow! Tried this tonight & it was a HUGE hit! Served it over rice that was boiled in chicken stock & it was perFECtion! Just went to the top of our list of favorite dinner recipes! Thanks!
Just found your website. Love it!! Cant wait to make this and the Banana Pudding Poke Cake. Thanks for reviving my desire to cook.
Do you have use sour cream can you not use anything else ???
I made this chicken and gravy recipe today. My guys LOVED it! I served it over rice. I have a small family so I cut the recipe in half. I also added a teaspoon of dried basil and a teaspoon of dried minced onion. It was perfect! I shared the recipe with my grown daughter and will definitely be making it again! Thank you!
Can you prep this all together and freeze it to cook later?
Thank you so much for this recipe. Helped to make a good impression. This was a great recipe and came out amazing. I didn’t use the sour and added some flour to make it a little thicker.
I also added some Adobo seasoning.
It says it cooks for 8 hours, but it doesn’t say on high or low.
So I missed up and sent my husband to the store and he got TURKEY GRAVY instead of chicken gravy… do you think it’ll still taste good?
Do you I could use chicken legs in this recipe? I don’t have any breasts at the moment 🙁 but I’m dying to make this recipe!!
I am making this today, and the aroma is driving me nuts!
Here are the mistakes I made… I didn’t have packets of gravy mix, so I made my own with butter, flour, 2 cups of chicken broth. It didn’t thicken as much as I hoped.
THEN, I seasoned with garlic, thyme, a pinch of salt, pepper.
THEN I grabbed … cream of mushroom instead of chicken. !!!!! Not like you can take that back… And cream of chicken with 2 cups of broth, no water.
SO it’s soupy, as in, not thick enough. I added another can of cream of chicken soup – without added broth or water. I will have to take some flour (I don’t know how much) to thicken it up later.
At the last few 15 minutes or so I plan to add a small amount of peas.
I test tasted it, it is (despite being soupy & with cream of mushroom soup), awesome.
I plan to shred and pour over biscuits.
My question: Flour, about how much mixed in the hot soupy mix? It will be done at 4 pm. Today. Hopin’ you are online…
So sorry Cindy, just seeing your question. Were you able to get it thickened enough?
OK so I fiddled with it to thicken it up.
Made another slurry of flour and the hot broth from the crockpot.. The addition with a lot of stirring improved it.
WAS INCREDIBLE topping biscuits. This is going into our easy crock pot meals (now that I figured out my gaffs), esp since it can be put on a bed of rice, noodles, or the remainder used in a simple easy chicken pot pie. Used frozen peas to give it a bit of color. Total cook time was 5 hrs on low.
So glad it turned out to be a hit 🙂
I am making this recipe right now!
The only difference is… I didn’t have the packets of powdered chicken gravy, instead I had chicken gravy in a bottle, so I hope that it doesn’t make too much of a difference.
Anyone here add the sour cream?
I love sour cream but my fiance hates it, but what he doesn’t know wont hurt him right? 🙂
Thank you so much for this recipe, it already looks amazing, and smells even better!
I am definitely going to use more of your recipes in the future,
Any suggestions as how to use the leftover chicken to make chicken pot pie?
Thanks again!
What size packages of gravy do you use…… want to try to make this for a church covered dish…..and want to use turkey gravy.
Delicious! I just made this and I will make it again. I doubled the recipe and added half a bag of frozen chopped onions and peppers, a can of sliced mushrooms, and some frozen vegetables I found in the freezer. Great over egg noodles.
Thanks for the recipe!
Hi Joony! If I could eat rice or egg noddles every day of my life – I probably would. LOL. So, so happy you enjoyed! Thank you for coming back to leave me such a nice comment!
Excellent easy meal with lots of flavor! I even used the low sodium gravy packets. My husband and I both really enjoyed it!
Thank You!
Karen D.
I just stumbled upon this recipe on Pinterest. I am totally going to make this tomorrow because I already have the chicken breast & most of the other ingredients. Also I have the Ninja slow cooker and absolutely love it! It was a gift from my Mother In law. This looks so delicious!
Can you add unthawed baby carrots and frozen peas at the start? Do u think that would be ok? Similiar to how u add veggies in a pot roast.
Loved this recipe so much .. Husband hardly eats leftovers and he said he’s definitely going To be eating this the next day .. He asked me to make it again soon .. We tried it over mashed potatoes and it was excellent!! ❤️
Susan Grupe was looking for a Baked Steak recipe on 5/21/2014. It sounded intriguing to me so I Googled it and found a recipe for it: http://www.food.com/recipe/baked-steak-48217?ftab=reviews. Maybe she already found it but thought I’d post the site in case she didn’t. I also copied to my computer your recipes for the Crock Pot Chicken & Gravy and the Crock Pot Cube Steak & Gravy. I am on a strict diet right now but my husband will be trying them for him and our son and I will be trying very hard to stay away from them, at least for the time being.
I have a pack of boneless skinless breast buts it’s a 2.5 lb can I use all of it? Should I add any extra soup?
So I ended up cooking it just like this but with the 2.5 lbs of chicken. Checked it about the last 45 mins and shredded the chicken to see if it was enough gravy for that amount of chicken and it wasn’t . Silly me didn’t have any extra cream of chicken soup or chicken gravy packets. So I added a cream of mushroom and a turkey packet. Stirred it really well and let it finish cooking and it’s REALLY good!
Oh I can’t wait to make this one. I never ever, ever understood how someone could find chicken and gravy with rice appetizing… and the pics not cute. Yours are gorgeous, the food looks outstanding and I’m drooling for this now.
Love this recipe, big hit!! Only thing I did differently was to add 1 tsp rosemary and 1 tsp Thyme over the top of gravy mix after adding the chicken to the slow cooker. Love this recipe
Making right now! Looks so good. Making mine with real mashed potatoes☺
Hi, I’m planning a church meal for 400 and want to use your recipe! I’ve made it at home for the last few years in my crockpot, but I will be using large electric roasters for my church. Any suggestions for using this recipe x100 in an electric roaster?
What can I use if I don’t have the packet of chicken gravy?
If you cooked this in the oven, what temp and time would you suggest? I love the crockpot but work longer hours than cooking time needed.
Hi Kaylene! I always tell my working Mommas to try to get a digital slow cooker. You can get them fairly inexpensively at Walmart or Amazon. That way you can put it on and then when it’s done cooking, it will go to a “Warm” setting to be ready when you get home! 🙂 But I haven’t tried cooking it in the oven. I would guess perhaps 350f for about 45 minutes. Start there and then adjust time as needed until chicken is thoroughly cooked.
Hi making this now when would you add frozen veggies?
How do I cook or adjust the time if using shredded rotisserie chicken?
Thank you Brandie, this is my fav crock pot meal. I have been making this thanks to you for a few years now. Busy mom, so I finally found a sec to comment for ya. I even bought a bulk size of gravy mix to have on hand ????Again thank you!
If you use the canned gravy, do you still have to add the water?
My family loves this recipe! I always double it and use chicken broth in place of the water because I want leftovers. Add mixed veggies and cream of potato soup with crescent roll crust and it’s a really good pot pie!
My kids are always asking me to make this dish! Especially once the weather gets cold. Love , Love , Love how easy it is to prepare.
Awwww Lisa – I love hearing that!! Thank you!!
This was absolutely phenomenal! It will definitely be used again. My wife loved it too and she is very picky. Yummy!
I love when we please the picky people!! LOL! Thanks so much Kayleigh!!
Definitely will be trying this. I think I will add some frozen peas after shredding the chicken.
Made this tonight and I’m in love! Pure comfort food. I used Campbell’s Chicken and Herb soup, did not add any extra salt, cooked on high in my crock pot for 3-1/2 hours (mine runs hot), and added the sour cream at the end. I also used my Pampered Chef Mix & Chop to shred the chicken. Served it over mashed potatoes (thank you, Bob Evans), and loved every bite. Thanks for sharing such a simple, delicious recipe. This is a keeper!
Oh wow – thank you Laura!! I always appreciate hearing when a recipe turns out good!
Gave this a trial run yesterday and served over rice – delicious! Will definitely be making this for my kids in our regular rotation, thank you!
YES! Thank you Chris!
Can you use breast with rib
With rib meat or rib bones? If you use the one with rib meat – yes. With rib bones, you’ll obviously need to pick the bones clean and make sure there aren’t any that broke off while cooking. Hope that helps!
I made this tonight as my first ever slow cooker recipe and it was amazing! Substituted one cup of chicken broth for one of the cups of water. I forgot to buy the sour cream so the gravy was a little thin, but it was still awesome! This would be great to use in a chicken pot pie, or as a shepherd’s pie but swap this for the beef.
Great job Steve!! I so appreciate you coming back here to leave a comment!
hey all-
I made this and it tasted amazing. I used 2 cups of chicken broth instead of water and added a little corn starch to thicken it up. I served it over no yolk egg white dumpling noodles. The noodles worked great! So delicious 🙂
Wonderful – thank you Sheena! Love it over noodles too!
Do I need to defrost the chicken first?
No need to defrost first 🙂
This is in the crockpot now! I had almost 2 and three-quarter pounds of chicken, so I put in two cans of chicken gravy, two cans of cream of mushroom soup, and a can of cream of chicken. I did put salt, pepper and the garlic powder on the chicken breast before I put them in the crockpot. I added two cans of water to the mix before I added in the chicken to thin it out a little bit. Now I’m worried it may get too thin as the chicken cooks. If it does, I plan on adding some dried mashed potato flakes to thicken it up. I am planning to serve this over egg noodles, if I can find them in the pantry! I will let you know how it turns out. Looking forward to dinner tonight!
So if i want to use 5 pounds of chicken i just multiplie all the by 5?
I tried it loved it the second time instead of putting cream of chicken soup I put gravy of chicken hope that’s not a problem hope not salty but love it
I made this last night for dinner – it was really good, everyone loved it and will make it again.
This was so good and easy! I used boneless, skinless thighs (out preference), and stirred in some frozen peas towards the end, then served it over biscuits.
I forgot to put this in the crock pot this morning, so sad! But I am determined to have it for dinner tonight so I am trying it in my dutch oven. I have made it before twice in my crock pot (I never add the sour cream) and we love it! I’ll let you know how it cooks on the stove. I am using cream of chicken with herbs this time around just for fun!
My family really likes this recipe and I like that it is made in the slow cooker! Win-Win! Thank you Brandie for all the wonderful recipes you put out there! Blessings to you.
This is my go to recipe for chicken and biscuits. I add a bag of mixed veggies an hour before it’s done, tastes so good! Thank you for sharing!
Can you use frozen chicken breasts or do they need to be thawed?
This recipe sounds so good. Sadly i don’t have a Slow Cooker anymore (do plan on buying another one) . So i thought about making this on the stove. Think i’m just going to mix the gravy mix , soup and water in medium saucepan and when that is heated, instead of using chicken breasts, might just buy a cooked roast chicken, shred the meat and add it to the sauce. Maybe add some cooked chopped bacon and have it over pasta.
Can I use already cooked and shreaded chicken? I am sure I would have to cut the time back . Thank you
Hello,
I have made this recipe twice and love it! I’m running short on time and wanted to know if I could cook on high for 4 hours instead of the low for 8?
Making now! I live in Australia but have substituted graveyard with a brand available down here… hope it rates as good as yours! Thanks Brandie
Silly auto correct “ gravey “
Can this recipe be made in an instant pot?
I only have 1 packet if gravy and wondered if that would still be ok or if I should try to substitute with something? Looks like a great recipe! Will be serving it over mini waffles. Thanks!
Just a quick question. If using noodles, would you recommend putting them in the same pot with the chicken and gravy or make noodles separately?
Hi Ceir, I wouldn’t cook them in the same pot as the chicken and gravy because there just isn’t enough liquid. So I would cook them separately until they are tender. Then, if you want, you can stir the cooked noodles in with the chicken mixture in the crock pot. 🙂
Can I use chicken thighs instead of chicken breast?
Delicious
This isn’t my favorite chicken and rice recipe and it’s so easy, reminds me of how my mom used to make it. I add about a 4oz (drained) jar of sliced mushrooms. I’m not even a mushroom fan, but for some reason it’s perfect with this. Also, I like a little spice so I top mine with a few jalapeños:)
IS*** it IS my favorite recipe! Stupid autocorrect-you don’t know my life!
I’m dying. DYING! This comment is everything! LOL. Made my day – thank you Brittney!!
I want to just serve chicken breasts (not shred it up) when would I add the sour cream? Can I Mix it in when I whisk all the other ingredients together. Going to cook this tomorrow. Sounds delicious. Thanks.
Hi! I’m another reader wondering if this can be made in the Instant pot?
what if you wanted to add frozen broccoli do you add it the last 30 minutes or sooner ??
If I put this on high to decrease cooking time how long would I go?
Could you use skinless boneless thighs as well? I was thinking about mixing it up.
I made this with milk instead of water. I also added chopped onion, one cup of rice, and an extra cup of water. In my opinion, the rice is even better this way since it absorbs the gravy and milk. So yummy!
I noticed you said a serving is 331 calories. What would you say is a serving size?
I made this recipe Sunday and it came out great! I had no idea what I was going to cook so I’m glad I came across your recipe. You have a new food blogger friend in me!
Can this be made in an instant pot??
Made this today, came out delicious! Thank you!
The only thing I didn’t use was sour cream (truth be told, I forgot to buy it) and I didn’t add salt (I rarely cook with salt, that’s just the way I grew up & been taught.
My picky eater enjoyed it.
Thank you!!
I made this last night for dinner in my Instant Pot. It turned out great. My chicken breasts were frozen and fairly large so I set the cook time to 30 minutes.
I forgot to add the sour cream after cooking…but my family still liked it. I served it over rice.