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
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- 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
This recipe is amazing! Question! I noticed the chicken and gravy recipe has paprika and the regular recipe does not call for paprika. Is there a reason? Was it forgotten? I’ve looked at both recipes and made a couple of times. Now I’m not sure if I used paprika or not . Also the larger recipe has the sour cream in it and the for two recipe does not. I had thought they were the same recipe just different proportions. Nonetheless it’s sooooooo good! Thank you!!!
I try to make each recipe unique. I think anyone can cut a recipe in half (referring to my other recipe for Chicken and Gravy For Two) so I want to make sure no two recipes are the same and people feel they are getting a unique recipe each time – not just one cut in half.
Could I add frozen veggies to the crockpot?
OMG this was so good and so easy! Definitely our new favorite thank you!!
Can you prep this in your crockpot the night before and leave it in the fridge overnight to start it the next morning?
Hmmm I’ve never done that. I’m always worried about putting a cold crock in a warm base unless maybe you have a metal one? I worry it would crack. If you try it please let me know. I’ve never tested that myself.
I’ve done that before, it works fine. Just don’t turn your crockpot on until after you sit the cold crockpot in the base and allow it to come to room temperature to prevent a rapid temperature change. It will crack & potentially cause damage if you don’t.
Hi Brandie, Can I use bone in skinless chicken thighs? I prefer that over breast meat and imho thighs have more flavor. Thanks for all your recommendations and guidance. I am a senior and want simple recipes with no fuss. I am glad to have found you!!
Yep you sure can! I mention it above – works just fine 🙂
Ugh! Can you say comfort food!? This is so delicious and super easy. I have been making this for a while, and thought I would finally leave a comment. Everyone I have shared this with has asked ne for the recipe. I served mine over cut potatoes and carrots. Thank you for this recipe!
Super yummy comfort food. Did mine with mashed potatoes and broccolini for sides
Husband and both kids love this for dinner! Make it once a month and it never gets old! Quick and easy when I work 2 jobs.
Bless your heart! You must be so exhausted!! I am so thankful you took the time to come back and comment to let me know you enjoy this recipe!!
Can you make this and freeze it?
the directions were easy to follow and the recipe didn’t require a lot of ingredients. this meal is delicious!!! I had it over mashed potatoes! definitely will make it again.
Thanks so very much Cynthia!
Delicious over thick and fluffy waffles!
We ate this the first night with roasted fingerling potatoes, which was good. But with the leftovers we had the chicken & gravy over mashed potatoes, cheese, and corn for homemade KFC bowls and it was fabulous! Will definitely make again!
Amazing and so easy.. will make this again and serve homemade biscuits with it ! Love your recipes !
This is pure comfort food. Served it over noodles. We loved it.
Thank you very much Amy!
Made this for a family dinner with some mashed potatoes and carrots and it was a hit! So delicious and simple to throw together.
I have it cooking right now with boneless skinless chicken thighs! It truly is a favorite in my household.
Thank you so much!
Made today using chicken tenders and chicken stock in place of water. I forgot to add the sour cream but still very good! Served it over a wild rice blend with steamed broccoli. Thisis a keeper recipe and will make many more times.
how long did you cook it for with the tenders?
Easy and very tasty!
Could this be made in an instant pot?
It could! I haven’t tested it out though so I’m not sure on the time. If you try it, I’d love to hear how it turns out for you. I’ll definitely have to test that out!
This is absolutely yummy!!! Preparing it was a breeze☺️
Yay! Thanks so much Tracie!
Super easy, super yummy! My husband loved this, made it yesterday for dinner & there wasn’t any left by the time we got through. 🙂 Made it super easy for me being gone all day, just made up some egg noodles and it was sooo good. I didn’t shred mine, just left it the way it was and it was fall-apart good. 🙂 Your recipes are always so good, and I love how clear your instructions are, as well as adding a picture of the ingredients. Thanks again!!
Thank you SO SO much Karen! Reading your comment really made my day and makes all the work worth it. I really appreciate you taking the time!
So easy & so tasty!!! Definitely on my lazy dinner rotation!!
i had to make my own gravy i still used the soup and sour cream have it cooking now
Can you substitute Greek yogurt for sour cream?
Yes yes yes!!!! Omg this was delicious & sooooo easy to make, my husband and little 1 yr old girl loved it!!! Definitely making this a keeper!!!
Woo hoo!! I absolutely love hearing when the little ones love a recipe (they’re my toughest critics) LOL
how would I convert recipe to bake in oven?
I make this with chicken broth instead of water and add a bag of mixed veggies! Once done I serve with biscuits and it’s basically a mock chicken pot pie but so good!
You are so right! I never thought of that. Love it!
This was awesome! Will be making it again, had mine with mashed potatoes.
This is the 3rd or 4th time I’ve made this recipe and each time it is just as incredible as the first! Thank you
Made this many times, my husband loves it. Most recently I used boneless chicken thighs instead and it was fantastic. Also I use chicken broth instead of water. Super easy and super good.
Love your changes! Thanks so much Jessica!
I was coming here to see if anyone has used dark meat. My mom suggested we try dark meat as well but this recipe is soooo good, I don’t want to mess it up lol
This has been my go-to recipe for chicken and gravy for years now! We all love it!! We make it with mashed potatoes and frozen broccoli and cauliflower!!
Love this recipe! How would I convert it for the instant pot?
My families favorite ❤
I made this with frozen chicken tenderloins in the bag and it turned out amazing! Didn’t even thaw the meat. I doubled the recipe. I feel like since the tenderloins are smaller, they absorb the flavor better. Thank you for this delicious and SUPER EASY recipe! I’m so glad I found it 🙂 Served over white Jasmine rice with sides of green beans and a potato/onion/bell pepper mix baked in the oven. Everyone loved it!
Yay! Love hearing that Ashley!! Your whole meal sounds delicious! Thank you so very much for coming back to leave a review!
Hi Ashley, I was going to use chicken tenderloins too. They are not frozen. I was wondering, should I cook them for 4 -5hours on low since they are smaller then breast?
Have you halved the recipe had similar results? We are a family of 2 1/2.
I made this in the crock pot I doubled the recipe, had frozen chicken breasts. Used 3 cups water since the chicken was frozen, and used one can cream of chicken and one can cream of mushroom. Cooked on high 3.5 hours, shredded added sour cream. It was cooked perfectly. Had I let it stay another 30 minutes it would’ve been dry. And obviously as you shred it you can see if it’s cooked through. But I saw many asking and just wanted to ensure it’s possible in 4 hours even a little less with frozen chicken breasts.
This is cooking as I type — smells good
I made this last night for supper. A good easy meal. We had it with mashed potatoes. I will make it again.
I just made this in my Instant Pot tonight! I didn’t change anything about the recipe and used the Poultry setting (15 min). It was perfect!
Is there way to do this on an instant pot??
Hi – I’ve made this a few times and the family loves it! I sent my husband to the store and he bought split chicken breast instead of boneless. Do you think I can just remove the skin and slowcook it that way? Then just debone when I shred the chicken? Thought that might be an easier remedy than deboning before cooking.
This was easy to make and my husband loved the chicken and gravy over mashed potatoes!
can i use cream of mushroom instead of chicken. that’s all I have?
I only have one packet of chicken gravy. I have everything else I need? Is there a way I could modify to still make this
Second time making it and its so good over rice!
I used brown gravy, because that’s all I had, and added more pepper because my partner and I both love it to excess. It was fantastic! I tossed it on some garlic mashed potatoes with sides of green beans and cornbread. We both ate far too much and felt like pot belly pigs afterwards! HIGHLY recommended!
Instead of water can I substitute with broth?
Absolutely amazing, My family loved it !!!!!!
I have a can of gravy (not packets) and a can of cream of chicken soup. Will that still work?
All I can say is give it a try! At times like these we have to use what we got. I can never say for sure if I haven’t tested it out myself so all we can do is experiment!
I made this once before and it was awesome! I just started making it again now and realized I added the sour cream in the beginning with the cream of chicken soup and gravy packets. Does anyone know if this is going to mess the whole thing up? I have a sick parent counting on this for dinner tonight and I dont know if i should start over 🙁
I just did the same thing, uhhh, was yours ruined?
Great recipe but I used my own homemade chicken gravy instead of using the gravey packets – just seems healthier to me. Anyway – great recipe and I served it over garlic mashed potatoes. Thanks again.
Thank you for this quick, easy recipe. I made this two weeks ago and it was a huge hit, my kids even gobbled up the leftovers the next day, and they don’t love leftovers!
It’s in the crockpot right now and I’m already getting asked when dinner is (only 6 more hours kids! Lol)