Description
This comforting Crockpot Chicken and Gravy recipe features tender shredded chicken simmered in a flavorful gravy made from chicken broth, onion soup mix, and cream of chicken soup. Perfect for a hands-off meal, it delivers creamy, rich flavors that pair beautifully with mashed potatoes, rice, or biscuits.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Gravy
- 2 cups chicken broth
- 1 packet (1 oz) onion soup mix
- 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional)
Optional
- 1/4 cup sour cream (for creamier gravy)
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts or thighs at the bottom of the crockpot, ensuring they are spread out evenly.
- Mix the Gravy: In a separate bowl, whisk together the chicken broth, onion soup mix, cream of chicken soup, garlic powder, black pepper, and optional paprika until smooth and well combined.
- Pour Over Chicken: Pour the gravy mixture evenly over the chicken in the crockpot, ensuring the chicken is well covered.
- Cook: Cover the crockpot with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it thoroughly with the gravy to combine flavors.
- Optional Creamy Finish: Stir in 1/4 cup sour cream to the shredded chicken and gravy mixture for a richer, creamier texture if desired.
- Serve: Serve the chicken and gravy hot over mashed potatoes, rice, or biscuits. Garnish with fresh parsley if you like for added color and flavor.
Notes
- You can use either chicken breasts or thighs depending on preference; thighs will be juicier and more flavorful.
- If you prefer less sodium, use low-sodium broth and soup mixes.
- For a homemade cream of chicken soup substitute, mix chicken broth with a roux of butter and flour, and seasoning.
- Add vegetables such as mushrooms or peas in the last hour of cooking for added nutrition and flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Warming the sour cream slightly before stirring prevents curdling in the hot gravy.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
