Slow Cooker Chicken and Gravy

5 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Slow Cooker Chicken Breasts with Gravy is the ultimate comfort food. Easy crockpot recipe for tender chicken and savory gravy.

Hearty, comfort food like Slow Cooker Creamy Lemon Chicken and Smothered Pork Chops are the kind of Dinner Recipes that never go out of style. This southern classic is sure to warm your belly and heart.

Slow Cooker Chicken and Gravy in a bowl

There are many slow cooker recipes to choose from, but this easy Slow Cooker Chicken and Gravy meal is sure to be one of your new go-to recipes that your whole family will love! Fork tender chicken and thick flavorful gravy served with mashed potatoes is the ultimate comfort food. It’s a holiday dinner that you can make easily all year round.

Everyone loves how this yummy recipe comes together in just minutes. The cooking time is long and slow and results in a delicious meal. Throw everything into the slow cooker first thing in the morning and the only thing you’ll have to worry about are sides.

For sides, serve an easy veggie like Green Beans. Spoon your chicken and gravy over Mashed Potatoes, White Rice or even a thick piece of Texas Toast. A batch of fresh French Rolls would taste delicious (and soak up any extra gravy).

The nice thing about saucy recipes like this Slow Cooker Chicken and Gravy is that you can use your boneless skinless breasts and expect tender chicken every time. The creamy soup keeps your meat from drying out and makes it easy to shred.

Slow Cooker Chicken and Gravy Process

How to Make Slow Cooker Chicken and Gravy

The process for making this is so easy and is completed in only three steps! Simply prepare the simple ingredients and put them into the pot for the perfect slow cooker meal. Check it out!

  • Step One: Mix the gravy ingredients. Just a few ingredients, mixing them ahead in a bowl or in the insert is just a few seconds of effort.
  • Step Two: Add chicken in whole. This will keep as much moisture as you can given the meat is so low in fat. Cutting in into chunks ahead of time will make the end result drier.
  • Step Three: Shred minimally. When shredding or cutting you don’t have to shred the chicken too small or it’ll be like a filling versus a meal.

More Easy Slow Cooker Recipes

Can I use bone-in chicken? 

Yes! If you’ve been a longtime reader, or are have seen some of our other Slow Cooker Chicken Recipes, you know we usually don’t suggest putting boneless, skinless chicken breasts into a crockpot. Many previous posts have cautioned to stick to bone-in chicken thighs. But for this recipe, you can easily use either. Just remember to take the bones out before serving. 

Can I make my own Condensed Cream of Chicken Soup? 

Absolutely. We highly recommend it too! To eliminate the processed canned soup, you can use a Homemade Condensed Cream of Chicken Soup recipe instead. You can easily make chicken gravy mix from scratch with the quick recipe down below.

How can I make my gravy even thicker?

Depending on various reasons, the final product might not have as much of a gravy consistency as you might like. Not to worry! This can easily be remedied by simply adding a flour or cornstarch slurry. Add a tablespoon of cornstarch to a cup of cold water and whisk it until it has thickened. Once this is done, then you can mix it into the gravy base and give it a good stir to blend it in. Take the chicken out first to make it easier to stir. Also, thicken it at the end of cooking to make sure it doesn’t burn on the bottom of the crockpot. 

I don’t have a slow cooker. Can I use my Dutch oven? 

Yes! You can make this on the stove top easily by assembling according to the instructions. Bring it to a quick boil and immediately drop the stove temperature. Let it simmer on Medium for about at least an hour, maybe tow depending on your stove. Depending on the strength of your stove, you might need to let it simmer on Low for about two hours so it doesn’t burn. Either way, give it a quick stir several times throughout the cooking to ensure it doesn’t burn on the bottom of the Dutch oven. Make sure the chicken is cooked thoroughly with an internal temperature of 165 degrees F. 

Can I use frozen chicken for this recipe?

Yes, you can, but it’s better to used thawed chicken because the frozen chicken will release water as it thaws in the pot which will dilute the gravy. If you do this, cook uncovered on high after shredding to thicken it back up.

What can I substitute for sour cream? 

You can easily switch it out for equal parts heavy cream, Greek yogurt, or ¼ cup cream cheese. If you accidentally forget to add it to the meal, it will still taste amazing! 

What should I use if I don’t have Condensed Cream of Chicken soup?

You can substitute with condensed cream of mushroom for an amazing meal! Regular cream of chicken soups are good too. Add a cornstarch slurry if you’d like to thicken it even more. You can also make your own Homemade Condensed Cream of Chicken Soup

Adding Sour Cream to Slow Cooker Chicken and Gravy
Raw Chicken Breast with Gravy Ingredients Mixed

Key Ingredients in Slow Cooker Chicken and Gravy

This is an amazing budget-friendly recipe because all the ingredients can easily be found at your local grocery store, if you don’t already have them in your pantry. Check it out! 

  • Chicken: The boneless, skinless chicken breasts make this super easy to just serve. If you’ve got chicken broth, feel free to use that instead of water too! 
  • Gravy Mixture: We are using a cream of chicken soup along with extra packets of gravy mix to really get a nice gravy. 
  • Sour Cream: This adds a delectable creaminess to the gravy that is mouthwateringly delicious. 

Variations on Slow Cooker Chicken and Gravy

  • Meat: This simple dinner is great for whatever boneless, skinless meat you have on hand. You can easily substitute pork chops, turkey breasts, or chicken thighs for the chicken breasts.
  • Mushroom: Cream of Mushroom Soup is a tasty substitute for the chicken soup. For more of that earthy flavor, add diced brown mushrooms during the last 2 hours of cooking.
  • Broth: Give your gravy more chicken flavor and use chicken broth instead of water. You can also use beef broth to make more of a brown gravy.
  • Veggies: The last hour of cooking, stir in your favorite frozen veggies like peas and carrots to make this dish heartier and well rounded.
  • Gravy Mix: Instead of chicken gravy packets, use 4 tablespoons of the Chicken Gravy Mix below to make it completely homemade.
  • Noodles: Instead of serving over rice, you can make this a super hardy meal by adding boiled egg noodles to the gravy at the end after it has completed cooking. 
Slow Cooker Chicken and Gravy in a bowl

Homemade Chicken Gravy Mix

Use 4 tablespoons of homemade gravy mix in the recipe. Usually a packet of dry mix is 2 tablespoons. 

  • 3 tablespoons chicken bouillon granules
  • ¾ cup plus 1 tablespoon flour
  • ½ teaspoon pepper
  • 1 ½ teaspoons poultry seasoning
  • Blend bouillon and seasonings in a food processor until fine. Sift into flour until well combined. Store in an airtight container in a cool dry place for up to 6 months. 

Instant Pot Slow Cooker Chicken and Gravy

This is a great way to get a quick and easy dinner. To avoid getting an Instant Pot error and burning the meal, add the condensed cream of chicken soup after it has cooked completely, just before serving. Feel free to add a cornstarch slurry if you’d like the gravy to be a little thicker.

  • Place chicken and water into Instant Pot. 
  • Cover with gravy mix and seasonings. Do not stir. 
  • Cover and set valve on sealing. Set for 15 minutes on manual high pressure. 
  • Let pressure release naturally for 5-10 minutes, then turn valve to venting. 
  • At the end, add the condensed cream chicken soup and stir well to incorporate and thicken.
  • You may need to add a cornstarch slurry to thicken gravy since Instant Pots tend to release more liquid. 

More Yummy Chicken Recipes

How to Store Slow Cooker Chicken and Gravy

  • Serve: This will stay good in the slow cooker on warm for up 4 hours. If at room temperature, store after no more than 2 hours.
  • Store: Transfer Chicken and Gravy to an airtight container and store for up to 4 days in the fridge.
  • Freeze: Freeze this dish for up to 3 months. Cool completely and seal tightly. Allow to thaw in the refrigerator overnight before reheating.
bowl of Slow Cooker Chicken and Gravy side view

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Slow Cooker Chicken and Gravy

Slow Cooker Chicken and Gravy is the ultimate comfort food. Easy crockpot recipe made with tender chicken and cream of chicken soup!
Yield 5 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups water
  • 2 packets chicken gravy mix
  • 1 1/4 cup Condensed Cream of Chicken Soup (don't dilute before measuring)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon coarse ground black pepper
  • 3 whole chicken breasts , boneless, skinless (about a pound)
  • 1/2 cup sour cream


  • Season chicken breasts with garlic powder, black pepper and salt.
  • In slow cooker, whisk together the water, gravy packets, condensed chicken soup, garlic powder, salt, paprika and pepper until smooth
  • Add the chicken breasts to the slow cooker and flip on both sides to coat well.
  • Cover and cook on low for 4-5 hours.
  • When done, carefully remove chicken, shred or cut as desired.
  • Whisk the sour cream into the slow cooker until smooth and serve over chicken.



Calories: 205kcal | Carbohydrates: 5g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 572mg | Potassium: 399mg | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Slow Cooker Chicken and Gravy PIN 1

Photos used in a previous version of this post.

Cooked Crockpot Chicken Breasts with Gravy
Crockpot Chicken Breasts with Chicken Gravy
Cooked Chicken in Gravy
Slow Cooker Chicken and Gravy Collage
Crockpot Chicken and Gravy collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I’m prepping this now and see that the chicken breasts are to be seasoned with the garlic powder, paprika, salt, and pepper and yet the directions also say to add the above seasonings to the gravy mix in the crockpot. Are the seasonings to be divided?

    1. Season chicken breasts with garlic powder, black pepper and salt.
      In slow cooker, whisk together the water, gravy packets, condensed chicken soup, garlic powder, salt, paprika and pepper until smooth

    1. This is not an “exact science” but rule of thumb is One hour on HIGH generally equals two hours on LOW.

  2. We omitted the sour cream at the end(my family doesnt like it,so it isnt usually in my fridge), I put bouillon in with the water, and cooked on low for 8 hours (got unexpectedly busy). My husband said this is good, I could eat it 5 days a week.

    1. Wow! I always enjoy hearing what our readers are doing with the recipes to meet their families tastes. Really appreciate the 5 star rating Charli!

    2. I just put all ingredients in and realized my cream of chicken soup is not condensed. Is that going to be a problem?

  3. I love the taste and I’ve made this several times but I only have one complaint. The “gravy” turns extremely soupy when it cools. Leftovers are basically soup. Is there a way to prevent this? Maybe a cornstarch and water mix at the end? Thanks!

    1. Depending on various reasons, the final product might not have as much of a gravy consistency as you might like. Not to worry! This can easily be remedied by simply adding a flour or cornstarch slurry. Add a tablespoon of cornstarch to a cup of cold water and whisk it until it has thickened. Once this is done, then you can mix it into the gravy base and give it a good stir to blend it in. Take the chicken out first to make it easier to stir. Also, thicken it at the end of cooking to make sure it doesn’t burn on the bottom of the crockpot. 

  4. Everyone loves this and so easy to make. Thanks for the recipe! Also, thanks for the gravy mix recipe. Have made and love many of your meals, sides, and desserts and loved them all.

      1. She stated to add corn starch or flour to another commenter. I guess I will be doing this based on the comment section. 🙁

  5. I just found this recipe and it sounds delicious, I am planning on making it in the next week or two. I do have a question about saving the leftovers, can they be frozen. I live alone so I am only cooking for one, so I would use two breasts and save the leftover for a second or even third meal. Please let me know if this recipe can be frozen, and how long leftovers can be kept in refrigerator.
    Diane F

    1. It should keep in the fridge in an airtight container for about 5-7 days, and should freeze well for 3-6 months as long as you let it defrost in the fridge for a day before reheating and eating. Hope you enjoy the recipe!

  6. This. Is. So. EASY!! It was really tasty as well! I used chicken broth in place of water and skipped the sour cream. So good! Will make again! Thank you!

  7. I am asking the same question as Edith, August 7, 2022. How much of the home made gravy mix is used for this recipe? Thanks so much!

  8. Read all the comments, this recipe sounds delicious.
    Going to try it.
    One question!
    I have been trying to eliminate all processed food from my meals for some time now and that includes canned soups.
    How do I substitute the cream of chicken soup.

    1. Hi there! Question. I have chicken breasts with bone and skin. My uncle works at a grocery store and gets good deals. Can I use these and debone later? If so, does cook time change?

      1. Expect to add an additional 5 minutes or more to the cooking time for bone-in pieces as bones absorb heat, increasing the time it takes the chicken to cook all the way through. Enjoy and let us know how it turned out!

  9. I want to try this recipe using your homemade gravy mix. If I substitute your homemade gravy mix for the 2 packets of store gravy mix, how much of your gravy mix recipe do I use? Is it the whole recipe?

  10. i rated this 3 stars because I have tried this recipe It was good but I think juice is to thin, had to add flour to thicken. Next time I will cut water down to 1/2 cup the reason for this chicken already has lots of water in it,

  11. This was SO good. Comfort food at its finest. My kids are already placing “dibs” on the (little) leftovers for lunch tomorrow. YUM.

  12. I want to make this ASAP. However I would like to clarify the soup. Should the soup be condensed chicken soup or do you mean condensed cream of chicken soup?

  13. I accidentally added the sour cream with all the other ingredients instead of at the end. Would it still be ok?

  14. I never leave reviews, but hole..lee…cow! This was delicious!! I made a few tweaks, but regardless I think this recipe is so easy and I’m telling you delicious ?

  15. I want to make this today but don’t have the gravy mix. Not something I ever buy, I make gravy from scratch. Can I sub some flour or cornstarch and some seasonings?

  16. I’ve made this with 2 breasts and 1 packet of gravy, and didn’t change anything else and it was delicious. I’d like to use 3 breasts. At my stores, on east coast, 3 boneless breasts weigh 2 lbs. If I double the other ingredients, would that be too much liquid, do you think? Thanks

  17. I made this tonight and was sooo good ! I added a dash of cayenne pepper (I love some heat) and a pkg of onion soup mix and traded out the sour cream for 4oz cream cheese (that is all I had) and the dinner was DELISH! Everything else I followed to a “T”. I was very surprised at how easy and very tasty this meal turned out. This is a keeper ! Thanks

  18. This is one of the best chicken crock pot recipes that I’ve made in a long time. You can eat it as a full breast with veggies or over noodles and rice.

  19. Hi Sabrina I’m new to your site and I loved your recipes but I wanted to know if I could use chicken thighs if I took the skin off of them with the bone and in this recipe thank you I hope to hear from you

    1. Hello Donna, I’m sure you can use chicken thighs. however, you might have an added step of deboning and shredding the chicken. I hope this recipe works out for you. Thank you for trying and for your support!

  20. This was amazing! I have a family of 6 and 3 are picky eaters(including my husband). Everyone loved this recipe. I served it over homemade mashed potatoes. I used Mccormick gravy packets and cream of chicken with herbs(thats what I had in my cabinet). I used about 4lbs of chicken and doubled the recipe. They only thing I might change next time is a pinch of cornstarch at the end mine was just a smidgen watery than how I like my gravy.. Definitely a keeper! Thanks!

  21. So good! I made it on the stove in the Dutch oven, used broth for water, and served it over fries like a delicious poutine. Will definitely slow cook when I have more time time. Yum!!

  22. Easy to make and enjoyed by all. I added some chopped spinach and served over egg noodles. My kids loved it. I also made it for a friend who was quarantined and couldn’t go out and she and her son loved it too.

  23. Easy & Excellent :o)

    I made this yesterday, exactly per your directions (using your homemade gravy recipe) and we loved it! Definitely a “keeper” recipe.

  24. Slightly confusing that it reads condensed chicken soup instead of saying cream of chicken soup. Probably why it looked nothing like the photos.

  25. This was really good and easy. I used frozen chicken breasts. I would recommend less water though, as I had to thicken it up at the end. We loved the flavor.

  26. The instant pot recipe gives an error and shuts down when it reaches pressure. I don’t have time for crock pot, guess I’ll have to cook it on the stove top, and quickly.

    1. Hi! I think it may be because “cream of” soups don’t do well in an instant pot and cause the burn notice to pop up. You have to add them after the fact. I learned this AFTER a dinner took waaaaaay too long ?