Print

Slow Cooker Chicken and Gravy: A Comforting Recipe for Busy Days

Slow Cooker Chicken and Gravy

There’s something special about meals that bring back warm memories. This Slow Cooker Chicken & Gravy is just like Grandma used to make—rich, creamy, and full of love. Whether you’re cooking for family or just want a cozy meal after a long day, this dish is pure comfort. The best part? It practically cooks itself! Try it today and let your kitchen fill with the most delicious aroma.

Ingredients

Scale
  • 2.5 lbs boneless, skinless chicken breasts (thawed if frozen)
  • 1 can (10.25 oz) cream of chicken soup
  • 2 packets (0.87 oz each) chicken gravy mix
  • 1 cup low-sodium chicken broth
  • ½ cup sour cream (light or regular)
  • ½ tsp kosher salt (optional, to taste)
  • ¼ tsp black pepper
  • Cooked rice or mashed potatoes (for serving)
  • Chopped parsley (optional garnish)

Instructions

  1. Prep the Slow Cooker: Lightly grease the slow cooker insert. Arrange chicken in a single layer.
  2. Mix Gravy: Whisk soup, gravy packets, and broth in a bowl until smooth. Pour over chicken.
  3. Cook: Cover and cook on LOW 3.5–4 hours (or HIGH 2–2.5 hours) until chicken is tender.
  4. Shred Chicken: Transfer chicken to a plate, shred with forks, then return to the cooker. Stir to coat in gravy.
  5. Finish: Stir in sour cream, pepper, and salt (if needed). Warm 10 minutes.
  6. Serve: Spoon over rice or potatoes. Garnish with parsley.

Notes

  1. Low-Sodium Broth: Balances the saltiness of gravy mix and canned soup.
  2. Check Chicken Temperature: Ensure it reaches 165°F (74°C) for safety.
  3. Shredding Hack: Use a hand mixer to shred chicken quickly (works best in a bowl).
  4. Sour Cream Tip: Stir it in at the end to prevent curdling.
  5. Thicken Gravy: Mix 1 tbsp cornstarch + 2 tbsp water, stir into the cooker, and heat 10 minutes.
  6. Swap Proteins: Use boneless thighs for juicier meat (cook time remains the same).
  7. Vegetable Boost: Add frozen peas or diced carrots with the gravy mixture.

Nutrition