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. Deliciously easy!
An Easy Family-Favorite Crock Pot Recipe
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. I’ve been making this for well over 30 years and it is one that I always come back to when I am stumped on what to make for dinner. 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!
I made it exactly as written and delicious! I served it over mashed potatoes and we loved it! It is true comfort food and was perfect for a chilly gray day. I am adding this to the rotation. Thank you so much for sharing your wonderful recipes!
– Joy
Frequently Asked Questions
My favorite way to serve this is over rice but we really like it with my Million Dollar Mashed Potatoes or some Honey Glazed Sweet Potatoes and some Butter Swim Biscuits. Either way, it is scrumptious! For a real delicious twist, we had a reader who shared they made this and served over thick and fluffy waffles to make like a Chicken and Waffles meal- talk about a DELICIOUS idea!
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Thick, plain Greek yogurt or some softened cream cheese can be substituted for the sour cream if it’s not something you care for. You can even use heavy cream just keep in mind heavy cream isn’t as thick as sour cream so the gravy may not be as thick as you’d like but it will still taste amazing!
This is a simple dish as it is, but I think it would be tasty with some frozen veggies added in. I would think adding sliced mushrooms or bacon pieces would also be yummy. This is a very forgiving recipe so you can definitely play around with it.
You can but I do want to say that I would prefer to cook the chicken on low and slow since it helps the chicken get nice and tender and it will be super easy to shred! If you absolutely must cook it on high, you can do it for 3-4 hours.
As long as it fits in your crock pot, I don’t see why you can’t double this recipe!
Yes, I have had many readers commented that they used frozen chicken, just be sure to check on the internal temp and make sure it’s cooked all the way. Chicken should reach 165F internally to be considered safe to eat. Also, frozen chicken tends to release some extra liquid, so the gravy may be a little watery and will need to be thickened. Just whisk together 3 Tablespoons cornstarch with 3 Tablespoons of water and pour into crock pot and turn the heat on high and it should thicken up some.
I’ve had readers ask about using an Instant Pot, in the oven, or on the stove and I personally haven’t tested any of those other methods. A reader who made it on the stove said that “I just made this recipe on stovetop and used medium high heat. I seared the chicken first. It came out moist and tender. The gravy did not burn on the bottom of the pan at all.” So, it sounds like using the stovetop method is viable.
Using an Instant Pot was also mentioned by a reader, she said she made it in 10 minutes. But since I haven’t tested this yet myself, I can’t verify this or give you any other suggestions. I would also try to add a little water when making it in the Instant Pot so it will come up to pressure. I have not tried this in the oven yet but if you do, please comment below on how it went for you!
Any leftovers should be transferred to an airtight container and kept in the fridge for up to 4 days. You can freeze leftovers in the freezer for up to 3 months. The texture may change over time once thawed and reheated though because of the gravy.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chicken gravy mix– if you have a low sodium or no sodium version, you can use it. If you only have the canned gravy, I’ve had readers use that instead, although I haven’t tried it myself. You just have to watch the salt because when you make substitutions, you might unintentionally make this more salty than you want.
- cream of chicken soup– grab a can of cream of chicken soup, or make your own Homemade Cream of Chicken Soup. If you only have Cream of Mushroom soup, go ahead and use that if you’re in a pinch and don’t have what it needs to make your own Cream of Chicken.
- water– you could use no sodium chicken stock or chicken broth if desired. I really suggest sticking to a no sodium version as there is already a decent amount of salt in the gravy mix.
- boneless skinless chicken breasts– boneless chicken thighs could also be used or chicken tenderloins.
- garlic powder, salt and black pepper – you can use whatever seasoning mix you prefer. Lemon pepper, blackened chicken seasoning and cajun seasoning also work great!
- sour cream– plain Greek yogurt could be substituted or even some heavy cream.
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.
Serve over rice, mashed potatoes or noodles.
CRAVING MORE RECIPES?
- Crock Pot Chicken & Gravy For Two
- Crock Pot Cubed Steak and Gravy
- Crock Pot Mississippi Chicken
- Crock Pot Chicken and Dumplings
- Crock Pot Mississippi Pot Roast
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Shredded Nashville Hot Chicken
- Crock Pot Chicken and Stuffing
- Crock Pot Marry Me Chicken
- Crock Pot Angel Chicken
- Crock Pot Lasagna
- 10 Crock Pot Mississippi Recipes
- Crock Pot Mississippi Pot Roast
- Chicken Fried Chicken
- Country Fried Pork Chops and Gravy
- 30 Chicken Breast Recipes
Crock Pot Chicken and Gravy
Ingredients
- 1 pound boneless, skinless chicken breasts
- garlic powder, salt, black pepper (to taste)
- 2 packets chicken gravy mix
- 10.5 ounce can cream of chicken soup
- 2 cups water
- ½ cup sour cream
- sliced green onions (for topping)
Instructions
- Season both sides of 1 pound boneless, skinless chicken breasts with garlic powder, salt, black pepper.
- In your slow cooker, whisk together 2 packets chicken gravy mix, 10.5 ounce can cream of chicken soup and 2 cups 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 1/2 cup sour cream. Serve over rice or mashed potatoes and top with sliced green onions (optional)
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: May 2014
Updated photos & republished: September 2024
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 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!
yummy. this sounds awesome. Thank you for posting this up. going to give this a go.
Simon
Made this exactly to your recipe. Didn’t change a thing. It was SO good!
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
has anyone used the sour cream, is it better with or without it and can you taste the sourcream?
This was delicious.
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?
I doubled the recipe can I freeze the leftovers? Was delicouis
Made this over the weekend…WOW! New family favorite! Making it with whole potatoes next time to have easy homemade mashed taters!
This looks heavenly! I can't wait to make it. Yum!
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!
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 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!
NINJA!!! A girl after my pwn heart. I have teh 3in1 and will NEVER revert back to a simple crock-pot…
Do you mix milk with the cream of chicken soup?
I just have bulk thing of gravy, and not the packets. How much gravy mix would I add? Thanks!
Awesome recipie! My teenage son absolutely loves it! A favorite in our house!
How long would you cook frozen chicken for?
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!
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!
Yay! So happy you loved it! Hope you enjoy the steak and gravy recipe too! 🙂
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 🙂
It's in the crock pot cooking now!!!! Yummy!!!
Do u think u can use brown gravy instead of chicken ???
Oh Gosh….I definitely pinned this!!
I'm impressed that you could even cook during a re-model!! You rock!!
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?
Rachel, you can cook on high. Just cut the time in half.
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!
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?
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!
Can I cook on high?
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!!
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.
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
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.
Sounds gorgeous!! lots of great flavors –
Mary
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:
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.
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.
will have to make this soon!thanks!
Looks and sounds delicious!
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
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?
How long should I leave the chicken cooking?
I am definetly trying this tomorrow 🙂
Looks delicious and easy to do. Blessings, Catherine
Looks delicious. I'll being trying this recipe soon.
Sorry about that! Not sure what happened there but yes, it is 1/2 cup. 🙂
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