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Crockpot Chicken and Gravy - Cozy, Comforting, and Effortless

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10.5-ounce) can cream of mushroom soup (or a second can of cream of chicken)
  • 1 cup low-sodium chicken broth
  • 2 packets chicken gravy mix (about 0.87 oz each)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsalted butter (optional, for extra richness)
  • 1/4 cup sour cream or plain Greek yogurt (optional, stirred in at the end)
  • Fresh parsley, chopped (optional, for garnish)
  • For serving: mashed potatoes, cooked rice, egg noodles, or cauliflower mash

Method
 

  1. Layer the chicken: Place chicken in the bottom of the slow cooker in a single layer. If using large breasts, cut them in half for even cooking.
  2. Make the gravy base: In a bowl, whisk together cream soups, chicken broth, gravy packets, onion powder, garlic powder, and black pepper until smooth.
  3. Assemble: Pour the gravy mixture over the chicken. Dot the top with butter if using.
  4. Cook low and slow: Cover and cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken is cooked through and easily shreds.
  5. Shred and enrich: Remove the chicken to a plate and shred with two forks. Stir sour cream or Greek yogurt into the gravy, then return the chicken and mix to coat.
  6. Taste and adjust: Add salt only if needed. Gravy packets can be salty, so season at the end.
  7. Serve: Spoon the chicken and gravy over mashed potatoes, rice, or noodles. Garnish with parsley for a fresh finish.