Key Ingredients & Substitutions
This comforting chicken dish relies on a few simple ingredients you probably already have. Here’s what you’ll need and how you can adapt it to your preferences or pantry.
Chicken breasts or thighs: Boneless, skinless chicken breasts are great for leaner meat, while thighs stay extra juicy and flavorful. You can even use bone-in pieces if you prefer — just remove the skin.
Cream of chicken soup: This is the base of the creamy gravy. You can swap it for cream of mushroom or cream of celery soup for a different twist.
Chicken broth: Thins out the soup and adds savory flavor. If you like a thicker gravy, use less broth. You can also use water and a bouillon cube in a pinch.
Onion soup mix: Adds depth and a touch of seasoning magic. You can replace it with 1 tablespoon of ranch seasoning mix or your favorite poultry seasoning blend.
Garlic powder and black pepper: Enhance the overall flavor. Fresh minced garlic works beautifully too.
Butter: Gives the gravy a rich finish. You can skip it for a lighter version or replace it with olive oil if desired.
Cornstarch (optional): Used to thicken the gravy if you like it extra creamy and spoonable.
Equipment You’ll Need
- Slow cooker or crockpot (4–6 quart size)
- Mixing bowl
- Whisk or spoon for stirring
- Tongs or fork for removing chicken
- Measuring cups and spoons
- Serving platter or deep dish
Flavor Variations & Add-Ins
- Herb lovers: Add thyme, parsley, or rosemary for an aromatic touch.
- Mushroom gravy: Stir in sliced mushrooms halfway through cooking for extra depth.
- Spicy version: Add a pinch of cayenne pepper or a few dashes of hot sauce for a mild kick.
- Garlic parmesan: Stir in ¼ cup grated Parmesan cheese near the end for a creamy, cheesy flavor.
- Vegetable boost: Add peas, carrots, or green beans during the last hour of cooking for a complete one-pot meal.
- Ranch twist: Substitute the onion soup mix with ranch seasoning for a tangy, herby flavor.
How to Make Easy Crockpot Chicken and Creamy Gravy
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 packet onion soup mix (or 1 tbsp ranch seasoning)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons butter (optional)
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 4–5 hours on LOW or 2½–3 hours on HIGH. Total: about 5 hours for perfectly tender chicken and silky gravy.
Step-by-Step Instructions:
1. Prepare the sauce
In a mixing bowl, whisk together cream of chicken soup, chicken broth, onion soup mix, garlic powder, and black pepper until smooth. This forms the flavorful base of your gravy.
2. Add the chicken to the slow cooker
Place the chicken breasts in the bottom of the crockpot. Pour the prepared gravy mixture over the top, ensuring the chicken is fully coated. Add butter on top for extra richness if desired.
3. Let it cook
Cover and cook on LOW for 4–5 hours or on HIGH for 2½–3 hours. The chicken should be tender and easily shredded with a fork.
4. Shred and thicken the gravy (optional)
Remove the chicken and shred it with two forks. If you prefer thicker gravy, whisk the cornstarch and water together, then stir it into the sauce. Let it cook uncovered for another 10–15 minutes until thickened.
5. Serve and enjoy
Return the shredded chicken to the crockpot, stir gently to coat with gravy, and serve warm over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley for a pop of color.
Pro Tips for Best Texture & Taste
Want to make sure your chicken and gravy turn out restaurant-worthy? Follow these tips for the best flavor and consistency every time.
- Use chicken thighs for extra tenderness: They hold up beautifully in slow cooking and stay moist.
- Don’t overcook: Check for doneness at the 4-hour mark; overcooked chicken can become stringy.
- Adjust the thickness: Add more broth for a thinner gravy or use a cornstarch slurry to thicken it to your liking.
- Let the gravy rest: After cooking, allow the gravy to sit for a few minutes to naturally thicken before serving.
- Serve it right: This dish pairs perfectly with mashed potatoes, rice, biscuits, or even buttered egg noodles.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but for food safety, it’s best to thaw chicken before slow cooking to ensure even cooking. If you must use frozen, cook on HIGH for 4–5 hours.
Can I make this recipe ahead of time?
Absolutely. Prepare everything in the crockpot insert the night before, cover, and refrigerate. In the morning, place it in the slow cooker base and start cooking.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I freeze this dish?
Yes! Let it cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly for best results.