Slow cooker chicken and gravy combines tender shredded chicken with a thick, creamy, savory gravy. It requires only a few minutes of preparation and works especially well when served over mashed potatoes, rice, egg noodles, or biscuits.
Chicken broth, condensed cream of chicken soup, and gravy mix create a dependable sauce while the chicken cooks. Stirring in sour cream at the end gives the gravy a smoother texture and mild tang without requiring a separate saucepan.
This recipe cooks in about four hours on low, making it a convenient option when you need a comforting meal with minimal hands-on work.
Why You’ll Love This Recipe
- Preparation takes about 10 minutes.
- The chicken and gravy cook together in one slow cooker.
- The chicken becomes tender enough to shred easily.
- The creamy gravy pairs with several different side dishes.
- No browning or precooking is required.
- Leftovers reheat well for lunch or dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts: Become tender and easy to shred during slow cooking.
- 1 teaspoon garlic powder: Adds savory flavor throughout the chicken.
- 1 teaspoon onion powder: Provides additional depth.
- 1/2 teaspoon dried thyme: Adds a subtle herbal note.
- 1/2 teaspoon ground black pepper: Seasons the chicken without adding more sodium.
- 1 can (10.5 ounces) condensed cream of chicken soup: Creates the creamy base of the gravy.
- 1 packet (0.87 ounce) chicken gravy mix: Thickens and seasons the sauce.
- 1 cup low-sodium chicken broth: Provides enough liquid for slow cooking.
- 1 tablespoon Worcestershire sauce: Adds savory depth to the gravy.
- 1/2 cup sour cream, at room temperature: Makes the finished gravy smooth and creamy.
- Salt, as needed: Added only after tasting the finished gravy.
- 2 tablespoons chopped fresh parsley, optional: Adds color and freshness before serving.
Ingredient Substitutions
- Chicken breasts: Boneless, skinless chicken thighs can be used. They may require an additional 30 to 60 minutes on low.
- Cream of chicken soup: Substitute condensed cream of mushroom soup for a slightly earthier flavor.
- Chicken gravy mix: Turkey gravy mix can be used with similar results.
- Chicken broth: Use chicken stock or water. Broth provides more flavor than water.
- Sour cream: Substitute softened cream cheese or plain full-fat Greek yogurt.
- Dried thyme: Use 1 teaspoon of fresh thyme leaves or omit it.
- Worcestershire sauce: Soy sauce can provide a similar savory quality.
How to Make Slow Cooker Chicken and Gravy
- Prepare the slow cooker.
Lightly coat the inside of a 5- or 6-quart slow cooker with nonstick cooking spray. - Season the chicken.
Pat the chicken breasts dry and arrange them in a single layer in the slow cooker. Sprinkle both sides with the garlic powder, onion powder, thyme, and black pepper. - Prepare the gravy mixture.
In a medium bowl, whisk together the condensed cream of chicken soup and chicken gravy mix. Gradually whisk in the chicken broth until the mixture is mostly smooth. - Add the Worcestershire sauce.
Stir the Worcestershire sauce into the gravy mixture. Avoid adding salt at this stage because the condensed soup and gravy mix already contain sodium. - Cover the chicken.
Pour the gravy mixture evenly over the chicken breasts. Turn the chicken pieces once so they are lightly coated on both sides. - Slow-cook the chicken.
Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours. The chicken is ready when it reaches 165°F and pulls apart easily. Cooking time can vary depending on the thickness of the chicken breasts and the slow cooker. - Shred the chicken.
Transfer the cooked chicken to a cutting board or shallow bowl. Shred it into bite-sized pieces using two forks. - Finish the gravy.
Add the sour cream to the sauce in the slow cooker. Whisk or stir until the gravy is smooth and evenly combined. - Return the chicken.
Place the shredded chicken back in the slow cooker and stir until coated with gravy. - Warm and adjust the seasoning.
Cover and cook on low for another 10 to 15 minutes. Taste the gravy and add salt only if needed. - Serve.
Garnish with chopped parsley, if using, and serve the chicken and gravy hot over your preferred side dish.
Tips for the Best Slow Cooker Chicken and Gravy
- Choose chicken breasts that are similar in size so they cook at the same rate.
- Use low-sodium chicken broth to prevent the gravy from becoming overly salty.
- Do not add extra salt until the finished gravy has been tasted.
- Check the chicken near the beginning of the recommended cooking window.
- Remove the chicken as soon as it reaches 165°F and shreds easily.
- Bring the sour cream to room temperature so it blends smoothly into the hot gravy.
- Add a splash of warm broth if the finished gravy is thicker than desired.
Common Mistakes to Avoid
Cooking the Chicken Too Long
Chicken breasts can become dry if left in the slow cooker for an entire day. Begin checking them after about four hours on low.
Adding Salt Before Tasting
Condensed soup and gravy mix already contain sodium. Wait until the recipe is finished before deciding whether additional salt is necessary.
Adding Cold Sour Cream
Very cold sour cream may not blend smoothly into the hot gravy. Let it sit at room temperature briefly and stir it in after cooking.
Using Frozen Chicken
Frozen chicken may spend too long at an unsafe temperature as the slow cooker heats. Thaw the chicken completely in the refrigerator before cooking.
Using a Slow Cooker That Is Too Large
A very large slow cooker can cause the gravy to spread too thinly and cook more quickly around the edges. A 5- or 6-quart model works well.
Variations
Mushroom Chicken and Gravy
Use condensed cream of mushroom soup and add 8 ounces of sliced mushrooms during the final 60 to 90 minutes of cooking.
Ranch Chicken and Gravy
Add 1 tablespoon of dry ranch seasoning to the gravy mixture. Use low-sodium broth and wait until serving to add any salt.
Herb Chicken and Gravy
Add 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage along with the thyme.
Spicy Chicken and Gravy
Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce to the gravy mixture.
Chicken and Vegetable Gravy
Stir in 1 cup of frozen peas and carrots during the final 20 minutes of cooking.
What to Serve With Slow Cooker Chicken and Gravy
- Homemade mashed potatoes
- Steamed white rice
- Buttered egg noodles
- Buttermilk biscuits
- Southern-style cornbread
- Green beans, peas, or roasted broccoli
How to Store
Allow the chicken and gravy to cool before transferring them to an airtight container. Refrigerate for 3 to 4 days.
Reheat the chicken and gravy in a covered saucepan over medium-low heat, stirring occasionally. Add a splash of broth or milk if the gravy has thickened during storage. Individual portions can also be reheated in the microwave.
The chicken and gravy can be frozen for up to 3 months, but the sour cream may cause the sauce to look slightly separated after thawing. Stirring gently while reheating usually improves the texture. For better results, freeze the chicken and gravy before adding the sour cream, then add fresh sour cream after reheating.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs remain moist during slow cooking and work well in this recipe. They may need slightly longer to become tender.
Can I use frozen chicken?
The chicken should be fully thawed in the refrigerator before going into the slow cooker. This promotes more even and reliable cooking.
Why is my gravy too thick?
Condensed soup and gravy mix continue thickening as they cook. Stir in warm chicken broth 1 tablespoon at a time until the desired consistency is reached.
How can I thicken gravy that is too thin?
Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the gravy and cook on high for 10 to 15 minutes.
Can I leave the chicken breasts whole?
Yes. If preferred, serve each chicken breast whole with gravy spooned over it. Check the chicken carefully to avoid overcooking.
Can I prepare this recipe the night before?
You can whisk together the gravy ingredients and refrigerate them in a covered container. Season the chicken and assemble the slow cooker immediately before cooking.
How do I know when the chicken is done?
The thickest part should reach 165°F, and the chicken should pull apart easily with two forks.
Final Thoughts
Slow cooker chicken and gravy is a practical comfort-food dinner that requires very little preparation. Check the chicken before it overcooks, stir the sour cream into the gravy at the end, and serve everything over mashed potatoes, rice, noodles, or biscuits.