Description
Cozy, creamy, and incredibly easy—this Crockpot Chicken and Gravy is comfort food at its finest. Tender shredded chicken slow-cooked in a rich, savory gravy makes this dish a family favorite. With just a handful of pantry staples, you can create a warm, satisfying meal perfect for any night of the week. Serve it over mashed potatoes, rice, or biscuits and watch it disappear.
Ingredients
- 3 to 4 boneless, skinless chicken breasts
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 packets chicken gravy mix (0.87 oz each)
- 1 can cream of chicken soup (10.5 oz)
- 1 can chicken broth (14.5 oz)
2 teaspoons Dijon mustard (optional)
Instructions
- In the bowl of your slow cooker, whisk together the gravy mix, cream of chicken soup, chicken broth, and Dijon mustard (if using) until smooth.
- Season the chicken breasts with salt, pepper, and garlic powder.
- Place the chicken into the slow cooker and spoon some of the gravy mixture over the top to coat.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
Shred the chicken directly in the crockpot using two forks and stir it into the gravy.
- Serve warm over mashed potatoes, rice, noodles, or biscuits.
Notes
- For a thicker gravy, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
- Chicken thighs can be substituted for a juicier texture.
Stir in peas, corn, or sautéed mushrooms near the end of the cook time for added flavor and color.
- Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American