Tender, pull-apart chicken swimming in a thick, herb-seasoned gravy that tastes like it simmered on the stove all day long. That’s exactly what you get with this Crockpot Chicken and Gravy recipe, and honestly, it takes less than ten minutes to pull together before your slow cooker does all the work. I started making this on busy weeknights when I needed something warm and filling but couldn’t stand at the stove, and it quickly became a regular in our rotation. The gravy is made completely from scratch with no canned cream soup, just pantry staples that come together into something deeply savory and rich.
If you love easy dinner recipes that make the whole house smell incredible, this one is going to be your new go-to. You might also enjoy our Easy BBQ Shotgun Shells Recipe or The Best Cuban Ropa Vieja Recipe for more slow-cooked comfort meals the family will ask for again.
Why You’ll Love This Slow Cooker Crockpot Chicken and Gravy
- The gravy is thick, savory, and made entirely from scratch with no canned soup
- Simple pantry ingredients, nothing fancy or hard to find
- Hands-off cooking, set it in the morning and dinner is ready
- Works beautifully over mashed potatoes, rice, or egg noodles
- Kid-friendly, family-approved comfort food at its best
- Naturally low in fat and high in protein per serving
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Ingredients for Crockpot Chicken and Gravy
Here’s a quick look at what you’ll need and why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
- boneless, skinless chicken breasts or thighs: The base of the dish. Thighs stay a little more tender and juicy, but breasts shred beautifully too. Either works perfectly here.
- packets low-sodium chicken gravy: These form the backbone of the gravy. Low-sodium keeps you in control of the salt level.
- dry whole milk powder: This is the secret to a creamier, richer gravy without adding heavy cream. It blends right into the dry mix.
- cornstarch: Thickens the gravy as it cooks, giving it that clingy, spoon-coating texture you want.
- instant chicken bouillon granules or Better than Bouillon: Deepens the chicken flavor and adds a savory backbone to the whole dish.
- garlic powder: Adds warmth and savory depth without overpowering the gravy.
- onion powder: Works alongside the garlic for a well-rounded, homemade-tasting base.
- freshly cracked black pepper (more to taste): Freshly cracked gives a slightly more robust flavor than pre-ground.
- dried basil: Adds a gentle herby note that makes the gravy taste like it’s been seasoned with care.
- dried thyme: Pairs perfectly with chicken and gives the gravy a classic, comforting warmth.
- water: Brings everything together into a pourable, smooth gravy.
How to Make Crockpot Chicken and Gravy
A short note before you start: the key to a lump-free gravy is whisking the dry ingredients together first, then adding the water slowly. Don’t rush that step.
Prep the crockpot: Lightly coat the inside of a 6+ quart crockpot insert with non-stick spray. Add the chicken breasts or thighs in a single layer on the bottom.
Mix dry ingredients: In a medium bowl, whisk together the chicken gravy packets, dry whole milk powder, cornstarch, chicken bouillon granules, garlic powder, onion powder, black pepper, basil, and thyme until well combined.
Prepare the gravy: Slowly pour the water into the dry mixture a little at a time, whisking continuously as you go. This prevents lumps from forming. Keep whisking until the mixture is completely smooth and pourable.
Cook: Pour the gravy evenly over the chicken. Put the lid on and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is fully cooked through and shreds easily when you press it with a fork.
Shred the chicken: Use two forks to pull the chicken apart directly in the crockpot. Shred it as finely or as chunky as you like, then stir it into the gravy so every piece gets coated.
Serve: Spoon the shredded chicken and gravy generously over mashed potatoes, white rice, or egg noodles. For a fun, more casual option, serve it alongside Ritz crackers for scooping.
Ingredient Substitutions
- Chicken breasts vs. thighs: Both work. Thighs tend to stay a bit juicier after long cook times, while breasts shred into cleaner, leaner pieces.
- Dry whole milk powder: If you don’t have this, you can leave it out, though the gravy will be slightly less creamy. A small splash of half-and-half stirred in at the end is a good substitute.
- Instant bouillon granules: Better than Bouillon paste works just as well. Use the same amount or slightly less since it’s more concentrated.
- Cornstarch: Arrowroot powder can substitute 1:1 if needed.
- Water: Unsalted chicken broth can replace the water for even richer flavor, just reduce the bouillon slightly to avoid oversalting.
Equipment For Crockpot Chicken and Gravy
- 6+ quart crockpot
- Medium mixing bowl
- Whisk
- Two forks for shredding
Storage and Reheating Tips
Storing leftovers: Let the chicken cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days.
Reheating: Warm leftovers in the microwave in short 30-second bursts, stirring between each one. You can also heat it in a small skillet over medium-low heat. If the Crockpot Chicken and Gravy has thickened up a lot in the fridge, just add a small splash of water or chicken broth and stir until it loosens back up.
Freezing: This dish freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
With warm biscuits: Spoon the Crockpot Chicken and Gravy over split biscuits for a Southern-style comfort dinner. Also pairs wonderfully alongside Healthy Bistec Ranchero Recipe for a bigger spread.
Over mashed potatoes: The classic pairing. The Crockpot Chicken and Gravy soaks right into fluffy mashed potatoes in the best way.
Over white or brown rice: Simple, filling, and great for meal prep.
Tossed with egg noodles: A cozy twist that turns this into something like a hearty chicken noodle dish.
Expert Tips
Use a meat thermometer: Chicken is safe to eat at 165°F. If you’re ever unsure, just check.
Whisk slowly: Adding the water to the dry mix too fast is the main cause of lumpy Crockpot Chicken and Gravy. Go slow and whisk the whole time.
Don’t lift the lid: Every time you open the crockpot, heat escapes and can add 20 to 30 minutes to your cook time. Let it do its thing.
Low and slow wins: If you have time, cooking on low for 5 to 6 hours gives you more tender, flavorful chicken than the high setting.
Adjust seasoning at the end: After shredding, taste the Crockpot Chicken and Gravy and add a little extra black pepper or a pinch of salt if it needs it.
The Story Behind This Crockpot Chicken and Gravy
The first time I made this, William wandered into the kitchen about an hour before dinner, eyes wide, asking what that smell was. “Is that gravy, Mom? Real gravy?” He’s seven, so everything gets a dramatic reaction, but I have to admit, even I stopped and leaned over the crockpot to sniff. The basil and thyme had been slowly blooming in all that warm liquid, and the whole kitchen smelled like a Sunday pot roast.
I told him it was chicken and gravy, and his face did that thing kids do when they’re trying not to get too excited in case it turns out to be something healthy. I handed him a tiny spoonful to taste before dinner. He tasted it, paused, and then very seriously said, “Mom, this is better than Grandma’s.” I almost dropped the ladle. We don’t talk about that around Grandma.
FAQ
How to make Crockpot Chicken and Gravy in a slow cooker?
The process is simple. You place raw chicken in the crockpot, whisk together a seasoned gravy mixture with dry ingredients and water, pour it over the chicken, and let it cook on low for 5 to 6 hours or high for 3 to 4. Once done, shred the chicken directly into the gravy and serve. A family tip: always whisk the dry ingredients before adding water to avoid lumps.
What are common mistakes when making Crockpot Chicken and Gravy?
The most common mistake is adding all the water at once without whisking, which causes lumps. Another is lifting the lid too often during cooking. Overcooking on high can also dry out the chicken, so low and slow is the safer bet when you have the time.
Can you put raw chicken in a slow cooker with sauce?
Yes, absolutely. This Crockpot Chicken and Gravy is designed exactly that way. The raw chicken goes straight into the crockpot and cooks safely in the gravy over the recommended time. The slow, moist cooking environment actually helps the chicken stay tender and juicy.
What to make with chicken in a slow cooker?
Slow cooker Crockpot Chicken and Gravy is incredibly versatile. Beyond this chicken and gravy recipe, you can make soups, shredded chicken tacos, chicken stew, or chicken and rice dishes. The crockpot is great for busy weeknights because you can prep everything in the morning and come home to a ready meal.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crockpot Chicken and Gravy
Crockpot Chicken and Gravy
This homemade Crockpot Chicken and Gravy recipe is simple, savory, and perfect over mashed potatoes or rice for a comforting meal.
Ingredients
Method
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Lightly coat the inside of a 6+ quart crockpot insert with non-stick spray. Place the chicken breasts in the crockpot.
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In a medium-sized bowl, whisk together the dry ingredients: chicken gravy packets, dry whole milk powder, cornstarch, chicken bouillon, garlic powder, onion powder, pepper, basil, and thyme.
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Slowly add water to the dry mixture, stirring continuously to prevent lumps, until a paste forms. Then, gradually add the remaining water while whisking until the gravy is smooth.
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Pour the prepared gravy mixture over the chicken in the crockpot.
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Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked and easy to shred.
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Once cooked, shred the chicken using two forks. Adjust the size of the chicken pieces to your preference, either large or small.
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Serve the chicken and gravy over rice, mashed potatoes, or egg noodles.
Nutrition
Notes
This dish is a great go-to for busy days. Serve it over rice, mashed potatoes, or noodles for a comforting meal your family will love!
