Ah, Crock Pot Chicken and Gravy — a classic comfort food! Here’s a full, foolproof guide to making it tender, flavorful, and rich.
Ingredients (4–6 servings)
- 4 boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme (or poultry seasoning)
- Salt & pepper to taste
- 2 tbsp butter (optional, for richer gravy)
- 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Optional add-ins: sliced mushrooms, chopped onions, or carrots
Instructions
1. Prep the Chicken
- Season chicken lightly with salt, pepper, garlic, and onion powder.
- Place chicken in the bottom of the Crock Pot.
2. Make the Gravy Base
- In a bowl, mix: cream of chicken soup + chicken broth + thyme.
- Pour over the chicken.
3. Cook Low and Slow
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until chicken is tender and fully cooked (165°F / 74°C internal temp).
4. Optional Thickening
- If the gravy is too thin:
- Remove chicken.
- Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry.
- Stir into the Crock Pot gravy and cook on HIGH for 10–15 minutes until thickened.
5. Finish
- Slice or shred the chicken and return it to the gravy.
- Stir in butter for extra richness, if desired.
- Serve over mashed potatoes, rice, or egg noodles.
💡 Tips for the best Crock Pot Chicken and Gravy:
- Using thighs instead of breasts keeps the meat juicier.
- Don’t lift the lid too often; slow cooker heat escapes easily.
- Add fresh herbs at the end (like parsley) for brightness.
If you want, I can give a shortcut 1-hour version on the stove that still tastes like it’s been slow-cooked.
Do you want me to do that?
