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?
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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
My family loves this one! Easy for me to make and love this for winter recipes.
Thanks so much Stacey! Love hearing that!
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.
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!!
Can this be made in an instant pot??
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!
I noticed you said a serving is 331 calories. What would you say is a serving size?
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!
Could you use skinless boneless thighs as well? I was thinking about mixing it up.
If I put this on high to decrease cooking time how long would I go?
what if you wanted to add frozen broccoli do you add it the last 30 minutes or sooner ??
Hi! I’m another reader wondering if this can be made in the Instant pot?
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.
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!!
Delicious
Can I use chicken thighs instead of chicken breast?
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. 🙂
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!
Can this recipe be made in an instant pot?
Dayna, did you figure this out? I’m interested in trying in Instant Pot too!
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 “
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?
Can I use already cooked and shreaded chicken? I am sure I would have to cut the time back . Thank you
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 you use frozen chicken breasts or do they need to be thawed?
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!
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.
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!
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 made this last night for dinner – it was really good, everyone loved it and will make it again.
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
So if i want to use 5 pounds of chicken i just multiplie all the by 5?
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!
Do I need to defrost the chicken first?
No need to defrost first 🙂
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!
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!
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!
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!
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!
Definitely will be trying this. I think I will add some frozen peas after shredding the chicken.
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!!
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!!
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!
If you use the canned gravy, do you still have to add the water?
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!
How do I cook or adjust the time if using shredded rotisserie chicken?
Hi making this now when would you add frozen veggies?
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.
What can I use if I don’t have the packet of chicken gravy?
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?
Making right now! Looks so good. Making mine with real mashed potatoes☺
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