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 Shredded Nashville Hot Chicken
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- Chicken Fried Chicken
- Country Fried Pork Chops and Gravy
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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
I had to use cream of celery soup because that is all I had on hand. It was Delicious! Omg,our new fav!
I made this in an instant pot and it only took ten minutes. Tastes really good.
Can I use jarred gravy instead of the packets?
Hi Marcia! You know, I haven’t actually tried that. I don’t see why it wouldn’t work. If you try it, please let me know!
Looks delicious!
Can this be made in a 3 quart crock pot?
Hi Maggie – you could certainly make it work. As long as it isn’t too crowded. 🙂
Tips for instant pot??
If I dont have cream if chicken soup whay can i use?
Do you have any other cream soups? Cream of mushroom also will work.
Could chicken broth be used in place of the 2 cups of water?
can you use a rotisserie chicken already cooked?
Absolutely!
5 stars , made it tonight and my picky 13 year old went back for seconds! We loved it! Made exactly as written, I’m not the cook who can go off script, it was easy and so tasty.
Amy – you are who I write this blog for! Thank you so much for coming back to let me know. Always happy to hear when a recipe is picky-eater approved!
Made this for dinner tonight. I actually used almost 2 lbs of chicken and had plenty of gravy still. This is a very delicious meal and a definite keeper! Thank you for posting.
Hi, I would like to make this, but don’t have any sour cream. Would cream cheese or Greek yogurt work as a substitute?
Hi Quincee – yes you could substitute. I would recommend a thick, plain greek yogurt. You could also use a bit of softened cream cheese as well.
Made this before and it was delicious! I served over mashed potatoes. Today I have frozen chicken breasts. Would it be the same time but on high instead of low?
Thank you!
Hi Erica, I would still cook it on low but maybe add just a bit more time so the chicken still comes out nice and tender 🙂 Sometimes frozen chicken breasts are smaller than their fresh counterparts so the cooking time ends up being the same. 🙂
I don’t have crock pot anymore can I make it on top of my stove over low heat.
I just made this recipe on stovetop and used med 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.
Thank you for a super easy recipe that BOTH of my kids loved! I’m so tired of making 2 meals every night because I have such picky eaters. They even asked me to make double next time so they could have leftovers!
Thank you so very much Jenn! I can’t tell you how happy it makes me when the picky eaters love a recipe! Makes my day!! Thank you so much for coming back to comment!
I made this again tonight as my crockpot broke and I had to replace it. Picky kids still LOVE it. Thanks again for a great easy recipe!
Hey Jenn!! You are so incredibly so kind with your comment – I really do appreciate it so much!
I have a can of chicken gravy, but not packets. Would that be ok?
Hi Kaity – maybe? I haven’t tested it out so not sure about taste but if it is a gravy that you like, then go for it!
I made this exactly as written, and it is delicious! It’s so easy to throw together with just a few ingredients. What more could you ask for?! I’m eating it for the second night in a row with mashed potatoes. Thank you for the recipe!
I love hearing that Cheryl! Thank you so much for taking the time to come back and leave a comment!
I made this with 2 chicken bouillon cubes and 2 cups water instead of the gravy packets because I didn’t have any. It was delicious! Didn’t add sour cream. Just the cream of chicken
Thanks so much for coming back and letting me know! So happy you enjoyed it!
Thanks I’m about to try it this way because I don’t have the packets!
How did you like it? 🙂
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.
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! 🙂
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!
Hi, can I use chicken thighs?
Yes you can I used drumsticks and it came out great!
Thank you for replying Linda!
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- 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
Delicious
Thank you!!
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!
Wow – so good – thank you! I think I had a total of almost two pounds of chicken. Still worked out great and with enough gravy!
Great tasting and simple to make! I followed your recipe except I simmered the chicken on top of the stove for one hour and 15 minutes. My family loved this and I served it over mashed potatoes. I will definitely make this again. Thank you for sharing this with us!
Thank you for taking the time to come back and leave a review Linda! I really appreciate it!
Can I use chicken tenders? If so how many??
It was very good and extremely simple to make. I added frozen peas at the very end and brought it back up to temperature, before serving it over cauliflower rice. While it isn’t too low carb with the packaged gravy and cream soup, i didn’t want to add more by putting it over mashed potatoes or pasta.
Hello can i use brown gravy mix instead of chicken gravy ?
Hi Nisha – if that is what you prefer, you could certainly do that! 🙂
This is so tasty! My whole family loved it. This is staying in my recipe collection forever! Helpful note to my instant pot friends, I put all the things that the author put for the gravy, dropped THAWED chicken breasts, and pressure cooked for 8 minutes and released pressure immediately.
It was a hit!
Thank you so much for all the tips Julia! That is so helpful!!
I am new to freezer meals,and actually got here because I was reading a new mom’s blog about what frees freezer meals ma de, but would you know,at what point would I freeze it? Sorry its a
How would I make this on the stove stop due to not having a crock pot at the moment ???
I love this in the Crockpot. Is there an instant pot method besides the slow cooker function.
I have a few ideas, but I’m not in the mood to mess up dinner tonight.
This was a great hit at the dinner table for my family. Super simple and basically ready when I walked in the door. Thanks so much for a wonderful dinner.
Absolutely love hearing that Jennifer! Thank you for taking the time to come back and let me know!!
What can be used instead of sour cream?
Hmmmm…softened cream cheese or maybe greek yogurt?
I did use frozen chicken breasts. Turned out great!
Oh awesome! Thank you for letting me know!
How long did you cook it for with frozen chicken breasts?
Can you use frozen chicken breasts?
That’s a good question! I don’t see why not!
Excellent!!! I won’t be looking for another shredded chicken and gravy recipe. Only thing I didn’t add was the salt to the chicken because I wasn’t certain if this would be salty. Turned out perfect! I previously made a different shredded chicken recipe that was way too salty. I’m glad you posted this 1! This went great with stuffing! Thank you
Hi Deborah! Thanks so much for coming back to leave such a wonderful review. Love hearing how much you enjoyed it!
You’re welcome. After making a different chicken & gravey recipe that was too salty I didn’t think I would find a good one that was made with packet chicken gravey & soup. I was Happily surprised! ( the other recipe used chicken broth). This was also very easy & didn’t take up a lot of time to make. Thankyou!!!????
I made this tonight served it with mash potatoes green peas and carrots it was a hit. I only changed two things I used chicken broth and roasted gravy mix. I live in Louisiana and this is comfort food the gravy was smooth as silk. This is a keeper thanks for a wonderful recipe
Couldn’t you just add noodles to it after it’s done? Like for chicken and noodles.
You could. Just don’t overfill with noodles. 🙂
How would this work if the recipe was doubled? Would time be affected? How well does it work on the “keep warm” function for a few hours once cooking is done?
I made this and enjoyed it very much!
Delicious. So simple. My husband likes it and my son ate it, which is not easy to find. I don’t use any low sodium ingredients, although I know I should. I add my personal kitchen basics, Onion Powder, Garlic Powder, Beau Monde. Awesome!
Do you actually make the chicken gravy before you mix it in the dish? Or just use the powder in the mix?
Can i cook this om high for 3-4 hrs instead of low 6-8hrs?
Was wondering the same thing.
Yes, you can. 🙂 I just prefer the texture of the chicken when it’s been cooked on low and not high.
Absolutely wonderful. I seasoned the chicken breast with the garlic and Mrs. Dash. I didn’t use the 2 cups of water instead I did 2 cups of my own chicken stock. Worth it to use chicken stock instead of water – really brings out the chicken taste. My chicken gravy was low sodium too. I topped this over mashed potatoes that I also made using my chicken stock. Great recipe!
Very, very good,, my picky son even liked it, we had it over mashed potatoes. I had something like this in elementary/ middle school in Michigan for lunch and Was so happy to find this recipe ❤️ Thank you for sharing!
Absolutely wonderful!!! EASY and delicious! Thank you for sharing!!
Tried this. Loved it. Didn’t change anything.
I just wanted to add that i misread the recipe and mixed the sour cream in from the start and it turns out really well too!
So glad to hear that Angela. Thank you for commenting!
Hello! I absolutely LOVE this recipe. However I just received an Instapot for Xmas and was wondering if you or anyone else has tried making it that way? I’m worried about how to covert the time and all that.
I too would love to know if an instant pot would work…
Hi Karine – I honestly have not tried it yet. It should definitely work. You just may need to add a little bit of water to ensure that it comes up to pressure.