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 DINNER 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 my hubby likes it MILLION DOLLAR MASHED POTATOES or some HONEY GLAZED SWEET POTATOES. Either way, it is scrumptious!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken gravy mix
- cream of chicken soup
- water
- boneless, skinless chicken breasts
- garlic powder, salt & 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? GIVE THESE A TRY!
CROCK POT CHICKEN AND GRAVY
Ingredients
- 2 packets chicken gravy mix
- 1 (10.5 oz) can cream of chicken soup
- 2 cups water
- 1 lb boneless, skinless chicken breasts
- garlic powder, salt, black pepper, to taste
- ½ cup sour cream
- rice, mashed potatoes or noodles, for serving
- sliced green onions, for topping
Instructions
- Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
- In your slow cooker, whisk together the gravy packets, cream of chicken soup, and 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 sour cream. Serve over rice or mashed potatoes 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
Originally published: May 2014
Updated & Republished: May 2019
Brittney
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!
Brandie @ The Country Cook
You are so right! I never thought of that. Love it!
Deborah Eccleston
This was awesome! Will be making it again, had mine with mashed potatoes.
Nicole
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
Jessica
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.
Brandie @ The Country Cook
Love your changes! Thanks so much Jessica!
Joy Grier
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
Teresa
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!!
Katy
Love this recipe! How would I convert it for the instant pot?
Kathy
My families favorite ❤
Ashley
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!
Brandie @ The Country Cook
Yay! Love hearing that Ashley!! Your whole meal sounds delicious! Thank you so very much for coming back to leave a review!
Sheila
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?
Serena
Have you halved the recipe had similar results? We are a family of 2 1/2.
Teri Salyers
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.
cole
This is cooking as I type -- smells good
Susan
I made this last night for supper. A good easy meal. We had it with mashed potatoes. I will make it again.
Jo C Summers
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!
Jen
Is there way to do this on an instant pot??
Patty Hynes
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.
Kim Thomas
This was easy to make and my husband loved the chicken and gravy over mashed potatoes!
Latoya Dawson
can i use cream of mushroom instead of chicken. that's all I have?
Remy
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
Maria
Second time making it and its so good over rice!
Hannah
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!
Latina
Instead of water can I substitute with broth?
Dorothy
Absolutely amazing, My family loved it !!!!!!
Leighann
I have a can of gravy (not packets) and a can of cream of chicken soup. Will that still work?
Brandie @ The Country Cook
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!
Linda
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 🙁
Tracie Lanfair
I just did the same thing, uhhh, was yours ruined?
Kathi
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.
Carrie Tompkins
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)