chicken and gravy crockpot recipe

Written ByJenny Smyth Posted on
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The Best chicken and gravy crockpot recipe

I’m so excited to share this recipe with you all – it’s one of my family’s absolute favorites. Chicken and gravy crockpot recipe is a classic dish that has been passed down through generations.

I remember my grandmother making it for family gatherings and holidays, and now I get to pass it down to my own kids. The best part about this recipe is how easy it is to make – just throw everything in the crockpot and let it cook all day.

The result is tender, juicy chicken smothered in a rich, creamy gravy that’s just perfect for serving over mashed potatoes or rice. My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of that delicious gravy!

It’s also a great way to use up leftover chicken or vegetables, making it a super convenient meal option for busy families like mine. I’ve served this at potlucks, family dinners, and even as a special treat on lazy Sundays – everyone always raves about it.

And the best part? It’s actually pretty good for you too – the chicken provides lean protein, while the veggies add fiber and nutrients.

So go ahead and give this recipe a try – I promise you won’t be disappointed!

Creamy Chicken and Gravy Crockpot

4.9 from 747 votes

This recipe yields tender chicken pieces in a rich, savory gravy made from scratch in your slow cooker. It is a comforting, low-effort meal perfect for busy weeknights.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

2 lbs boneless skinless chicken thighs
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Gravy

2 cups chicken broth
1 can (10.5 oz) condensed cream of chicken soup
1 packet (1 oz) dry onion soup mix
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp paprika
2 tbsp cornstarch
3 tbsp cold water

👨‍🍳Directions

1Season the chicken thighs on both sides with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 2 to 3 minutes per side until golden brown.
3Transfer the browned chicken to the slow cooker.
4In a medium bowl, whisk together the chicken broth, cream of chicken soup, dry onion soup mix, minced garlic, dried thyme, and paprika until smooth.
5Pour this gravy mixture over the chicken in the slow cooker, making sure all pieces are coated.
6Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and easily shreds with a fork.
7The internal temperature of the chicken should reach 165°F.
8About 30 minutes before serving, remove the chicken to a plate and shred it with two forks.
9In a small bowl, whisk the cornstarch and cold water together to form a slurry, then stir it into the gravy in the slow cooker.
10Return the shredded chicken to the slow cooker and stir to combine.
11Cover and cook on HIGH for an additional 20 to 30 minutes, until the gravy thickens to your liking.
12Taste and adjust seasoning with salt and pepper if needed.

🔧Equipment

Slow cooker (6 quart or larger)
Large skillet
Tongs
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 140mg🧂Sodium: 1050mg🌾Total Carbs: 16g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 35g

📝Notes

For a lighter version, use boneless skinless chicken breasts and reduced-sodium soup and broth. The gravy will thicken more as it cools, so do not over-reduce it in the slow cooker.

Watch Video Of How Creamy Chicken and Gravy Crockpot Works

This chicken and gravy crockpot recipe is truly one of our family’s go-to meals – we love it so much! It’s perfect for busy days when we need something quick and easy but still deliciously satisfying.

Plus, it’s incredibly versatile – we’ve served it over mashed potatoes, egg noodles, or even served it with some crusty bread on the side. And don’t even get me started on leftovers – this recipe makes an amazing lunch or dinner the next day (just reheat it gently over low heat).

We always have plenty of fun conversations while we’re enjoying our meal together as a family. One last thing – if you do happen to have any leftovers (and who doesn’t?!)

be sure to store them in an airtight container in the fridge for up to 3 days or freeze them for later.

❓ Frequently Asked Questions About Creamy Chicken and Gravy Crockpot

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe – both work beautifully. If you’re looking for a leaner option, breasts are the way to go; if you prefer more tender meat, thighs are the better choice. Either way, make sure to cut them into bite-sized pieces before adding them to the crockpot.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can definitely make this recipe in a slow cooker! Simply brown the chicken in a skillet before adding it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours – either way, you’ll end up with tender, fall-apart chicken and rich gravy.

Q: Do I have to use heavy cream in this recipe?

A: No, you don’t have to use heavy cream if you’re watching calories or prefer a lighter sauce. You can substitute half-and-half or even regular milk if you prefer – just keep in mind that the sauce might not be as rich and creamy as with heavy cream.

Q: Can I freeze this recipe for later?

A: Absolutely! This recipe freezes beautifully – simply thaw overnight in the fridge before reheating as usual. You can also freeze individual portions of cooked chicken and gravy for an easy meal prep option.

Q: Is this recipe gluten-free?

A: Yes, this recipe is gluten-free as long as you use gluten-free soy sauce or broth (some brands may contain gluten). Just be sure to check your specific ingredients to ensure they meet your dietary needs.

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