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!
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. 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!
WHAT DO I SERVE WITH CROCK POT CHICKEN & GRAVY?
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!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken gravy mix
- cream of chicken soup
- water
- boneless, skinless chicken breasts
- garlic powder, salt and black pepper
- sour cream
- rice, mashed potatoes or noodles, for serving
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 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
- 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! Plain Greek yogurt can be substituted for the sour cream.
- Serve over rice, mashed potatoes or noodles.
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 & Republished: May 2019
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.
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!
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: . 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.
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!! ❤️
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.
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!
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.
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!
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.
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!
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 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?
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!!
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?
It says it cooks for 8 hours, but it doesn’t say on high or low.
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.
Can you prep this all together and freeze it to cook later?
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!
Do you have use sour cream can you not use anything else ???
Just found your website. Love it!! Cant wait to make this and the Banana Pudding Poke Cake. Thanks for reviving my desire to cook.
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!
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 🙂
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?
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 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.