Description
This Crockpot Chicken & Gravy recipe is a simple, hearty slow cooker meal featuring tender chicken breasts cooked in a creamy chicken soup and dry gravy mix. Perfect for an easy weeknight dinner served over hot steamed rice, it allows set-it-and-forget-it convenience with rich, comforting flavors.
Ingredients
Scale
Chicken
- 3 to 4 boneless skinless chicken breasts
Sauce
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 2 (0.87-oz) envelopes chicken gravy mix (dry)
- 1/2 cup water or chicken broth (optional)
To Serve
- Hot steamed rice
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. If desired, season the chicken lightly with salt and pepper to taste.
- Mix the Sauce: In a bowl, whisk together the unsalted cream of chicken soup, dry chicken gravy mix, and the optional water or chicken broth until well combined.
- Combine and Cook: Pour the soup and gravy mixture evenly over the chicken in the slow cooker. Cover with the lid.
- Slow Cook: Cook on the LOW setting for 4 to 6 hours, allowing the chicken to become tender and infused with the flavors.
- Shred the Chicken: Before serving, break the cooked chicken breasts into bite-sized pieces right in the slow cooker to distribute the sauce.
- Serve: Spoon the chicken and gravy mixture over hot steamed rice and enjoy.
Notes
- Do NOT make the gravy separately; only use the dry gravy mix within the sauce.
- Do NOT add water directly to the soup — use the soup as is from the can.
- You can substitute chicken thighs or tenderloins for chicken breasts if preferred.
- Frozen chicken breasts can be used; increase cooking time toward 6 hours on low for frozen chicken.
- Adding frozen vegetables to the slow cooker can make this a one-pot meal.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe without rice)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 110mg
