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!
WHAT YOU’LL NEED:
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
STEP-BY-STEP INSTRUCTIONS 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.
Enjoy!
Originally published: May 2014
Updated & Republished: May 2019
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!
Print Pin RatePrep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
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
- 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)
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
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CRAVING MORE CROCK POT RECIPES? CHECK THESE OUT:
CROCK POT CHICKEN & STUFFING
CROCK POT SALSA RANCH CHICKEN PASTA
CROCK POT BEEF TIPS & GRAVY
CROCK POT CORN ON THE COB
CROCK POT CUBED STEAK & GRAVY
CROCK POT MISSISSIPPI POT ROAST
SLOW COOKER QUESO CHICKEN TACOS
Hello! Is that really only 1 pound of chicken breast in your pictures and recipe? I bought a package and it was 3 breasts but weighed over 2 lbs and typically does at that size. I took about half out and so far I’m thinking I should have used the full two pounds.
I made this and served it over homemade waffles for a casual dinner party. I doubled the recipe and substituted half and half for the sour cream. It was a HUGE hit. My brother-in-law (who considers himself a chicken connoisseur) requested the leftovers be sent home with him and a promise that I make it again.
Special note: I love salty foods, but paid attention to the instructions of not over seasoning the chicken with salt prior to placing in the crock pot. I am so glad that I listened. The gravy packets provide enough salt. I did lightly salt, but you don’t have to if you don’t want to.
I loved reading your comment Jan! I was giggling about the chicken connoisseur in the family. I have a few of those myself. I love to show them that delicious food can be made in the crock pot! 😉 Also, thank you for mentioning about the salt content. I try to be totally transparent about that in recipes to help anyone out – especially if they are like me and tend to salt everything. Ha! Thank you so much!
Delicious
Thank you!!
Hi- do you have an instant pot version of this recipe? Thanks!
Hi Tiana – not yet. But maybe in the future! 🙂
Looking forward to the instant pot version
Have you done this on high for 4 hours?
Hi Cori – you could but the chicken really needs time to cook slowly so it gets tender and shreddable. 🙂
I have done this twice now(3rd time currently in the pot) Works perfectly fine!
Hi, can I use chicken thighs?
Can you use split chicken breasts for this and just take off the skin and shred it the same way?
I don’t see why not!
I was wondering if you have ever tried freezing the left overs. I have made this for family gathering and it was the perfect amount. But normally it is just my husband and me and I would like to make it but it is to much for the 2 of us to eat.
Hi Melissa – that is a great question. I haven’t tried freezing it myself. However, someone else on here might have tried it so hopefully we’ll get an answer from one of them! 🙂
Could you use frozen chicken breast for this recipe?
Hi Peggy, I don’t see why not. Frozen chicken breasts tend to produce a lot more liquid than fresh so you may need to do a little extra thickening of the gravy at the end when it’s all cooked.